Chickpea Cookie Dough 3 Ways

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and provides a different flavor profile.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a distinct taste.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cacao nibs

Dark chocolate chips provide antioxidants and lower sugar content.

oats

🥗Healthier: ground flaxseed

💰Cheaper: quinoa flakes

Ground flaxseed adds fiber and omega-3 fatty acids.

Rinse and pat dry the chickpeas from a 15 ounce can.

Add the chickpeas to a food processor.

Add 1/2 cup of natural peanut butter to the food processor.

Add 1/2 cup of agave nectar (or maple syrup) to the food processor.

Add 1 teaspoon of vanilla extract and 1 teaspoon of coconut extract to the food processor.

Process the mixture in the food processor until smooth, scraping down the sides as needed.

If the mixture is too gritty, process for an additional minute until desired smoothness is achieved.

Transfer a portion of the mixture to a separate bowl for flavor variations.

For the chocolate version, add 1-2 spoonfuls of chocolate protein powder and 1 teaspoon of Dutch processed cocoa powder to the mixture and stir until combined.

Add white chocolate chips to the chocolate mixture and stir until evenly distributed.

For the Funfetti version, add vanilla protein powder to the mixture and stir until combined.

Stir in colored sprinkles into the Funfetti mixture, reserving some for topping.

Transfer the Funfetti mixture to a serving dish and sprinkle reserved colored sprinkles on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens