Chocolate Chickpea Cookie Dough

Chocolate Chickpea Cookie Dough

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Course Dessert
Cuisine Plant-Based


  • 1 tin tin drained and rinsed
  • 150 g chunky peanut butter
  • 2 tsp vanilla extract
  • 2 ½ tbsp honey or apple syrup
  • ½ tsp ground cinnamon
  • 1 tbsp ground chia seeds
  • 80 g dark and milk chocolate chips


  • Drain and rinse chickpeas.
  • Place in a paper towel, dry off. If some of the skins start to come off peel them off and discard them. Place the chickpeas, peanut butter, vanilla extract, honey ( or apple syrup) and ground cinnamon into a food processor. Blend until smooth and creamy. Add the grounded chia seeds to the food processor, and pulse until combined.
  • Remove the mixture from the food processor bowl into a bowl and combine the chocolate chips. Roll into parchment paper and place in the refrigerator until needed.
  • Slice when needed and enjoy immediately.
  • Can be stored in the fridge for up to 4 days or frozen in a zip bag for up to a month.