No dairy + No Flour + No Eggs + No Refined Sugar + YUMMY! This edible vegan cookie dough is SO EASY + healthy! Made with chickpeas + peanut butter + dates! You seriously won’t be able to stop eating this!!!
Could A Can Of Chickpeas Taste Anything Like A Cookie?
Yes + Yes + Yes + Yes!!!! No joke, it is that good. You will completely forget you are eating a healthy, fiber-filled little garbanzo bean the moment you try it.
If you know me, you know I love chickpeas. I love chickpea no-tuna salad + chana masala + chickpeas in my air fryer + even chickpeas blended up into a homemade falafel. I am a chickpea junkie. So, imagine how happy I was when I figured out how to turn my favorite bean into a dessert!
No Sugar? What About The Sugar?
I’m all about eating a good cookie now and then. I love cookies. I also try to balance my love of cookies with the knowledge that going free-for-all cookies all day every day is not great for my overall health goals. There are lots of you out there that look to decrease sugar intake or lose weight but still love cookie dough, just like me! So, I have been on a mission to create a few go-to desserts completely free of refined ingredients that actually taste good. Enter Edible Vegan Cookie Dough ❤
In this Edible Vegan Cookie Dough, dates made the final cut. I tried other alternatives but the dates passed the official MVF taste test.
Tara’s Tips For Perfect Edible Cookie Dough:
- I have found that the best way to blend up dates is to soak them first. That way, you don’t end up with any chunks of dates in your cookie dough.
- Peel your chickpeas! Yes, it takes time but then you end up with the smoothest cookie dough possible.
- Eat it cold! It really doesn’t taste as good warm.
- Freeze leftovers. Here is my trick: I use a covered ice cube tray and fill it with spoonfuls of my edible vegan cookie dough and store it in my freezer. That way, when I am craving a little something sweet, I can eat a few of these and they are totally guilt-free!
- Add water to your blender when blending a little at a time. Depending on how much liquid is in your garbanzo beans will determine how much water you need. Add slowly so that you get the right consistency.
- See recipe notes for instructions on cooking dry garbanzo beans in your instant pot instead of using a can.
- Can substitute 2 tbsp maple syrup for the dates if you like 😃
Edible Vegan Cookie Dough
Ingredients
- 1 1/2 cups cooked garbanzo beans (chickpeas) or 1 can
- 5 pitted dates
- 1/3 cup creamy peanut butter
- 1 tbsp vanilla
- 3 tbsp water plus more as needed
Directions
- Step 1 1. Place dates + 1 cup hot water in a small bowl, cover, let sit for 30 minutes. Optional but awesome result.
- Step 2 2. While dates soak, drain liquid from can of chick peas and peel the skin/outer shells from the chickpeas.
- Step 3 3. Remove dates from water (reserve water for blending as needed later).
- Step 4 4. Place shelled garbanzo beans, vanilla, dates, + peanut butter in a high speed blender. Blend until smooth adding one tbsp of reserved water at a time until cookie dough consistency is achieved. Transfer to a glass jar or bowl + ENJOY!
- Step 5 Recipe Notes: 1. If starting with dry garbanzo beans: place one cup of beans + 3 cups of water in instant pot, press manual and adjust timer to 40 minutes, allow pressure to release naturally, drain and cool. 2. One and a half cups of cooked garbanzo beans = 1 can. 3. Substitute 2 tbsp maple syrup for dates if desired. 4. Store in refrigerator for one week and freezer for 3 months.”
⭐️Did you make this Edible Vegan Cookie Dough? Love it? Leave a rating + a comment below!
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