Healthy Edible Cookie Dough

5 from 3 votes

Print Pin

Course: Dessert

Cuisine: American

Keyword: Edible Cookie Dough, Gluten-free Cookie Dough, Healthy Edible Cookie Dough, Vegan Edible Cookie Dough

Prep Time: 20

Servings:

Calories: 159kcal

Ingredients

1 15 ounce can chickpeas drained and rinsed
¼ cup pure maple syrup
½ cup salted natural peanut butter (you’ll want to stir well, but include some of the peanut oil)
¼ cup GROUND chia seeds this can be left out if you do not have any on hand, the dough might be a little bit wet without it-but still very tasty!

Optional add ins:

½ cup roughly chopped walnuts
½ cup white chocolate pieces
¼ cup peppermint pieces
¼ to ½ cup of Sprinkles

Instructions

It is optional to remove the skin from the chickpeas and it will only take about 8 minutes to do so. However, the recipe comes together nicely with the skins on as well, there will be just a little more texture to the dough and a bonus of extra fiber!
Add the chickpeas, peanut butter, maple syrup and ground chia seeds to your food processor and mix on high until you have a completely smooth texture.
If you are making this ahead of time and plan to freeze it, you can transfer it to your airtight container now-do not add any of the toppings yet. This should keep nicely for a few months. When you’re ready to use it, simply remove it from the freezer for about an hour ahead of time or you can microwave it for 30 seconds at a time until it is thawed. The texture of this while still slightly frozen is a bit off-but it will come right back as soon as it is fully thawed.
If planning to serve it soon you can transfer it to the dishes and then mix or sprinkle in the add ons.

Notes

**Some sprinkles will start to have their color run/transfer once they become damp, where the cookie dough fits this category you’ll want to either do a test on a spoonful of the dough and sprinkles or wait until just before you serve everything to add them.

Nutrition