I love cookie dough. But, there’s only so much of it you can eat before you have to start to consider the safety of eating that much raw egg and flour.

Enter: this Chocolate Chip Chickpea Cookie Dough.

This cookie dough is totally safe to eat by the spoonful – no worries about raw eggs or flour whatsoever.

Is it the same as a regular cookie dough? Absolutely not. There’s nothing like a few bites of cookie dough when you’re baking cookies.

But there’s only so much you can eat of that – for safety reasons after all! And this chickpea dough is a great alternative option.

Plus, it makes such a nutritious snack. Because of the chickpeas, it’s full of protein and fiber – both nutrients that help to make meals and snacks filling.

It also has peanut butter, which contributes unsaturated fat and more protein – other components that also help to make a snack filling.

Am I suggesting that you replace all the cookie dough in your life with chickpea cookie dough? Absolutely not. There’s a time and for all foods.

In Food Freedom for the Whole Family, we talk about Body and Food Congruence. It’s an important part of listening to your body where you learn to recognize not only what food you want to eat, but also how you want to feel after eating.

So, let’s say you’re craving something sweet but want to feel energized and comfortably full afterwards – this chickpea cookie dough would be a great option. (You’ll learn much more about this concept in the course!)

Pair it with fruit. Have it with crackers. Or eat it straight with a spoon. You’re gonna love it!

Drain & rinse chickpeas

Drain and rinse chickpeas.

Remove the outer skin as much as possible.

Tip: use a towel to rub the chickpeas dry, it helps to remove the skin quickly.

Add to a food processor & blend

Add all ingredients to a food processor or blender and blend until smooth.

Fold in the chocolate chips.

Place in the fridge

Optional: place in the fridge for at least 30 minutes to chill and harden the dough slightly.

Add fruit or crackers to dip

Pair with fruit like apple slices or strawberries, or crackers like graham crackers.

Serve and enjoy!

Notes

Peanut butter: Make sure to use creamy peanut butter. Cashew butter works too. Either natural or a JIF-type peanut butter works – just note that JIF will yield a sweeter end product!
Coconut oil: Make sure it’s melted before adding. It’ll harden in the fridge with the cookie dough.
Texture: For a slightly thicker texture, add the cookie dough to the fridge before eating. You can also add a little almond flour or oat flour if you’d like it thicker (both of these can be eaten raw).
Storage: Store this cookie dough in an airtight container in the fridge for up to 5 days.

Course: Dessert