Vegan Peanut Butter Chocolate Chip Cookie Dough


This scrumptious dessert is meant to be eaten in that gloriously gooey state of uncooked dough, but is much safer without the raw eggs and wheat flour that can pose a food poisoning hazard. Wonderful chickpeas replace the flour and everything else is deliciously classic!

  • 1 can Chickpeas, drained and rinsed
  • 1/2 cup Peanut butter
  • 2 tsp Vanilla extract
  • 2 1/2 tbs Maple syrup
  • 1/2 tsp Cinnamon
  • 1 tbs Chia seeds, ground
  • 1/3 cup 60% Cacao chocolate chips or cocoa nibs

  1. Place drained and rinsed chickpeas in a paper towel, dry off. If some of the skins start to come off, peel and discard to will make for a smoother dough. 
  2. Add chickpeas, peanut butter, vanilla extract, maple syrup and cinnamon to a food processor. Blend until creamy and smooth. Add ground chia seeds to the food processor (seeds can be ground by a coffee bean grinder or a mortar and pestle). Blend until everything is combined.
  3. Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
  4. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to four days.

Serves as many as you want | Prep Time 15 min

Food for Thought

Did you know? Dark chocolate (at least 55% cacao) is packed with nutrients including iron, potassium, manganese and antioxidants, all of which are good for heart health.