Peanut Butter Chocolate Chip Chickpea Cookie Dough


  • 15 oz can (rinsed/drained) chickpeas
  • 1/2 cup peanut butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup no added sugar dark chocolate chips


Prep Time
  1. To a blender or food processor add: chickpeas, peanut butter, vanilla extract, cinnamon, and sea salt. Blend about 3-5 minutes, scraping down sides occasionally, until smooth & creamy. Fold in 1/2 cup no added sugar dark chocolate chocolate chips (or your favorite chocolate chips). Form into 24 cookie dough balls.
  2. Store in an airtight container in the fridge for 5 days, or freeze for up to 3 months.