In this Oatmeal Chickpea No-Bake Cookie Dough, high-protein and high-fiber chickpeas create the most delicious cookie dough that you can enjoy straight out of the jar or baked into a soft and chewy treat. With seven grams of plant-based protein and over five grams of fiber per serving, plus flavor to boot, you can’t go wrong with this tasty and nutritious snack!
Oatmeal Chickpea No-Bake Cookie Dough
1 ½ cups chickpeas (home cooked or BPA-free canned, drained well)
¼ cup almond butter
2 tbsp maple syrup (+2 Tbsp as desired, or date paste, link in Chef’s Notes)
¼ cup organic rolled oats
2 tsp vanilla extract
½ tsp baking soda (only needed if you plan to bake but fine to add it “just in case”)
¼ tsp salt (optional)
⅓ cup vegan chocolate chips (optional, fair trade or direct trade)
⅓ cup walnuts (optional, chopped)
Add all ingredients except the vegan chocolate chips and walnuts to a food processor.
Blend until creamy smooth.
Transfer the cookie dough to a bowl and stir in the chocolate chips and walnuts.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days. (For baking instructions, see Chef’s Notes.)
Instead of almond butter try cashew or peanut butter.
Instead of rolled oats use almond meal or oat flour.
In place of chocolate chips use your favorite dried fruit or nuts.
Substitute white beans for chickpeas.
Use date paste in place of maple syrup.
Use sunflower butter in place of almond butter.
Line a baking sheet with parchment paper. Drop rounded tablespoon sizes of batter onto the baking sheet with 2–3 inches between each cookie. Flatten the cookies with a fork (they won’t spread much). Bake at 350 degrees for 12–15 minutes.
If using home cooked chickpeas, soak and cook them one or two days in advance.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.