Ingredients
Dessert dough
- 1 15.5-ounce can fully cooked canned chickpeas drained and rinsed; approximately 240 g drained
- 85 g smooth peanut butter about 1/3 cup; stir well before measuring if oil has separated
- 80 g pure maple syrup 1/4 cup (60 ml)
- 1 teaspoon vanilla extract 5 ml
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon fine salt
- 60 g mini semisweet chocolate chips about 1/3 cup
Equipment
- Colander
- Clean kitchen towel
- Food processor (at least 3-cup capacity)
- kitchen scale
- Measuring cups and spoons
- Rubber spatula
- Mixing bowl
- Covered refrigerator-safe container
Instructions
Blend and chill
- Drain the canned chickpeas into a colander, rinse under cool running water, and drain thoroughly. Spread on a clean kitchen towel and pat dry; remove any loose skins that come away easily.
- Add the drained chickpeas, peanut butter, maple syrup, vanilla, cinnamon and salt to a food processor. Process until smooth, stopping to scrape the sides with a spatula. Follow the appliance instructions and pause if the motor or mixture becomes warm.
- Transfer the mixture to a mixing bowl. If processing warmed it, let it cool before folding in the mini chocolate chips with a spatula.
- Cover and refrigerate for 20 minutes. Divide into eight equal portions and serve chilled by the spoonful or as a dessert dip.
Video
Notes
Use fully cooked canned chickpeas; raw or soaked-only dried chickpeas and chickpea flour are not substitutes. Keep raw flour and raw eggs out of this ready-to-eat mixture. Do not add raw flour to thicken it.
Stir separated peanut butter thoroughly before measuring. Texture varies with the nut butter and drained chickpeas. Each serving is one-eighth of the batch, approximately 60 g depending on brands and drained weight.
Keep covered at 40°F (4°C) or below and use within 3–4 days. Return to the refrigerator promptly; discard after more than 2 hours at room temperature, or 1 hour above 90°F (32°C).
Contains peanuts. Chocolate chips may contain milk and soy; check all ingredient labels and cross-contact information.
Video credit: Cooking with Coit / Justin Coit demonstrates chickpea cookie dough in a food processor. His version adds oats and brown sugar, with optional almond milk. This version omits those ingredients and uses the written maple-syrup and cinnamon amounts with a short chilling period. Follow the quantities here.