Vegan Cookie Dough

Introduction

Indulge in this delectable Vegan Cookie Dough that’s not only delicious but also high in protein. Perfect for breakfast, dessert, or a snack, this edible chocolate chip cookie dough is made with wholesome ingredients and can be enjoyed without any guilt. Whether you choose to eat it by the spoonful or rolled into bite-sized balls, this easy plant-based recipe is sure to become a favorite in your kitchen.

Course

Breakfast, Dessert, Snack

Cuisine American

Keyword : Easy plant-based recipes, easy vegan dessert, edible cookie dough, vegan cookie dough

Prep Time 5 minutes

Total Time 15 minutes

Servings 6

Calories 311 kcal

Equipment

  • Food Processor

Ingredients

  • Canned Chickpeas: 1½ cups, drained and rinsed. The base for the dough, providing protein and a smooth texture.
  • All Natural Peanut Butter: ½ cup. Adds creaminess and a rich, nutty flavor.
  • Maple Syrup: ¼ cup. Natural sweetener that gives the dough its sweetness.
  • Vanilla Extract: 1 tsp. Enhances the flavor of the cookie dough.
  • Organic Dark Chocolate Chips: ½ cup. Adds chocolatey goodness to the dough.
  • Oats: 1 tbsp. Adds texture and fiber to the dough.

Instructions

Preparing the Chickpeas

  1. Drain and Rinse: Start by draining and rinsing 1½ cups of canned chickpeas. Rinsing helps to remove any excess sodium and improve the flavor.

Blending the Ingredients

  1. Combine Ingredients: Place the rinsed chickpeas, ½ cup of all-natural peanut butter, ¼ cup of maple syrup, 1 tsp of vanilla extract, and 1 tbsp of oats into a food processor.
  2. Process Until Smooth: Blend the mixture until it becomes smooth and creamy. This may take a few minutes, so be patient to ensure a consistent texture.

Incorporating the Chocolate Chips

  1. Transfer and Stir: Transfer the smooth cookie dough to a bowl. Stir in ½ cup of organic dark chocolate chips until evenly distributed throughout the dough.

Serving Suggestions

  1. Divide and Enjoy: You can divide the cookie dough into bowls for immediate enjoyment or roll it into bite-sized balls for a convenient snack. Enjoy it as a quick breakfast option, a dessert, or a snack any time of the day.

Tips for Success

  1. Chickpea Preparation: Ensure the chickpeas are well-rinsed to avoid any unwanted flavors. Pat them dry with a paper towel before processing.
  2. Peanut Butter Consistency: Use smooth, all-natural peanut butter for the best texture. If your peanut butter is too thick, you can add a small amount of plant-based milk to achieve the desired consistency.
  3. Customizable Sweetness: Adjust the amount of maple syrup to suit your taste. For a less sweet version, reduce the maple syrup and add a touch of stevia or another preferred sweetener.
  4. Storage: Store the cookie dough in an airtight container in the refrigerator for up to a week. You can also freeze the dough in portions for a longer shelf life.

Nutritional Information (per serving)

  • Calories: 311 kcal
  • Carbohydrates: 34.3 g
  • Protein: 10.2 g
  • Fat: 17 g
  • Saturated Fat: 5.4 g
  • Sodium: 102.9 mg
  • Potassium: 293.6 mg
  • Fiber: 5.5 g
  • Sugar: 19.1 g
  • Vitamin A: 11.1 IU
  • Vitamin C: 0.5 mg
  • Calcium: 64.1 mg
  • Iron: 2.7 mg

Conclusion

This Vegan Cookie Dough is a versatile and nutritious treat that can be enjoyed in various ways. It’s quick to make, packed with protein, and satisfies your sweet tooth without compromising on health. Perfect for anyone looking to enjoy a plant-based dessert, this recipe is bound to be a hit. Enjoy it as part of your breakfast, a quick snack, or a delightful dessert. Happy eating!