A creamy, naturally sweetened chickpea cookie dough that’s safe to eat raw, packed with protein, and perfect for a guilt-free snack or dessert.

1 (15 oz) can chickpeas, rinsed and drained

3 tablespoons natural peanut butter (or any nut/seed butter)

3 tablespoons pure maple syrup or honey

1 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup dairy-free chocolate chips (or regular chocolate chips)

Optional: 1 tablespoon oat flour for thicker texture

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In a food processor or blender, combine the chickpeas, peanut butter, maple syrup, vanilla extract, and salt. Blend until the mixture is smooth and creamy.
If the mixture feels too wet, add oat flour one tablespoon at a time and blend again until desired texture is reached.
Fold in the chocolate chips gently with a spatula.
Serve immediately as a dip or refrigerate for 30 minutes for a firmer texture.

The chickpeas used are canned and fully cooked, making them safe to eat raw.

Substitute peanut butter with almond, cashew, sunflower seed butter, or tahini for different flavors or allergy needs.

Use maple syrup instead of honey to keep the recipe vegan.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Adding oat flour or ground flaxseed can thicken the dough.