Double Choc Edible Cookie Dough (Vegan & Gluten Free)

Three scoops of double chocolate cookie dough in a tall glass, made to look like ice cream, on a white background with scattered chocolate chips in the foreground.

Double Choc Edible Cookie Dough (Vegan & Gluten Free)

This Edible Vegan Chickpea Cookie Dough is a healthier version of a classic treat. You can use it as a dip, with Ice-Cream, on Porridge or simply straight out of the bowl with a spoon.

5 from 2 votes

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Course: Cookies, Dessert

Cuisine: American

Prep Time: 10

Total Time: 10

Servings:

Calories: 203kcal

Author: Yasmin

Equipment

Food Processor
Glass or Plastic Bowl
Sieve or Colander for draining the Chickpeas
Spatula or Spoon

Ingredients

1 tin Chickpeas rinsed and drained
⅓ cup Cocoa or Cacao Powder
⅓ cup Almond Butter
⅓ cup Light Brown Sugar or Coconut Sugar
½ cup Chocolate Chips dairy free for Vegan
¼ cup Oats gluten-free if preferred
2 tablespoon Ground Flaxseed
1 tablespoon Vanilla Bean Paste or Vanilla Extract
¼ teaspoon Sea Salt

US Customary - Metric

Instructions

Drain and rinse the tin of Chickpeas thoroughly using a Sieve or Colander.
Then place all of the ingredients, except the Chocolate Chips, in to the Food Processor,
1 tin Chickpeas, ⅓ cup Cocoa or Cacao Powder, ⅓ cup Almond Butter, ⅓ cup Light Brown Sugar, ¼ cup Oats, 2 tbsp Ground Flaxseed, 1 tbsp Vanilla Bean Paste, ¼ tsp Sea Salt
Blitz until all the ingredients are well blended together, which should take 1 ½ - 2 minutes. You may need to scrape the sides of your food processor down half way through.
Spoon out your Cookie Dough from your Food Processor in to a bowl and add in the Chocolate Chips.
½ cup Chocolate Chips
Stir well with a Spatula or Spoon, then tuck in and enjoy!

Nutrition