Edible Chickpea Cookie Dough (Vegan)

• servings: 16 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

⅓ cup rolled oats

1 15-oz can chickpeas (drained and rinsed)

¼ cup almond butter

2 Tbsp brown sugar (can also use 2 Tbsp maple syrup or 2 pitted Medjool dates)

1 tsp vanilla extract

¼ tsp salt

¼ to ½ cup mini chocolate chips

Directions

Blend oats: Add ⅓ cup rolled oats to a blender or food processor. Blend until you reach a smooth flour, about 2 minutes.

Blend: Add 1 15-oz can chickpeas, ¼ cup almond butter, 2 Tbsp brown sugar, 1 tsp vanilla extract, and ¼ tsp salt. Blend until completely smooth, scraping down the sides as needed.

Mix: Stir in ¼ to ½ cup mini chocolate chips.

Serve as a soft dip with graham crackers, pretzels, or apple slices.

Optional Serving Idea

Cookie Dough Bites (optional): Use a small cookie scoop to portion the dough onto a parchment-lined baking sheet. Refrigerate until firm (about 1 hour) or freeze for 20 minutes for a firmer bite. Finish with a pinch of flaky sea salt.

Nutrition

• Calories: 110 kcal
• Total Fat: 5 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 3 g
• Sodium: 55 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 3 g