Chickpea Cookie Dough Snack (Printable)

A creamy, fiber-rich dip ideal for snacking.

# What You'll Need:

→ Base

01 - 1 can (15 oz/425 g) chickpeas, drained and rinsed
02 - 1/4 cup (60 g) unsweetened nut butter (e.g., almond, peanut, or sunflower seed)
03 - 1/4 cup (60 ml) pure maple syrup or honey
04 - 2 tsp vanilla extract
05 - 1/8 tsp salt

→ Fiber Boosters

06 - 1/4 cup (25 g) rolled oats (certified gluten-free if needed)
07 - 2 tbsp ground flaxseed or chia seeds

→ Mix-Ins

08 - 1/3 cup (60 g) dark chocolate chips (use dairy-free for vegan option)

# Directions:

01 - Add chickpeas, nut butter, maple syrup (or honey), vanilla extract, salt, oats, and flaxseed (or chia seeds) to a food processor.
02 - Blend until very smooth and creamy, stopping to scrape down the sides as needed.
03 - Transfer the mixture to a bowl and fold in the chocolate chips.
04 - Serve immediately with apple slices, pretzels, or graham crackers, or refrigerate for 1 hour for a firmer texture.

# Expert Advice:

01 -
  • It feels like indulgence but is packed with fiber, making it a smart choice for any craving.
  • Quick to whip up, so it fits perfectly into spontaneous gatherings without any fuss.
02 -
  • When I first made it, I mistakenly added way too much maple syrup—it turned out overly sweet!
  • Adding a little cinnamon or espresso powder can give an unexpected twist that elevates the flavor.
03 -
  • Using cold chickpeas from the fridge can help achieve a smoother blend.
  • Melted coconut oil can replace nut butter for a different essence and consistency.
Go Back