Why I Created This Recipe
This recipe was accidentally created while I was thinking of ways to get rid of the dry and crumbly nut butter at the bottom of the jar. I usually blend the dried up nut/ seed butter into my smoothie or add them in the overnight oats. But I was looking for a more interesting and creative way to do so. Therefore, I made this double chocolate vegan cookie dough for the sake of salvaging the dry jar of nut/ seed butter. Luckily, the outcome is unexpectedly good and addictive, so I can’t wait to share this recipe with you all! 🍪
Quick, Simple & Nutritious Dessert
As the major ingredients of this cookie dough are chickpeas and nut butter, it is naturally high in protein without adding any protein powder.
No Added Sugar
This recipe is naturally sweetened with medjool dates. But you can always add your choice of sweetener such as maple syrup or agave syrup.
I made this recipe very often as I just love having it as snacks. Moreover, this cookie dough is creamy, decadent and delectable thanks to the nut butter. You can use whatever nut butter you have on hand. After experimenting it with different nut/ seed butter, I found that tahini and peanut butter work best. As usual, feel free to substitute your choice of nut/ seed butter or even vegan butter if you wish!
This double chocolate cookie dough works great in many ways. For example, as a spread on sourdough toasts, a topping on your smoothie bowls or steel cut oats. If you are feeling fancy, place one scoop between a cinnamon roll or babka roll. Then, you have made yourself a deluxe vegan cookie dough sandwich! ☺️🙌🏻
For a simple vegan cookie dough ice cream recipe, simply mix some crumbled cookie dough in your vegan ice cream. 🍨 Check out my vegan gelato recipe for inspiration.
Double Chocolate Vegan Cookie Dough (Dessert Hummus)Course: Desserts, Desserts / Snacks / Cakes, Gluten-Free, Healthy Snacks
1 1/2 cups cooked chickpeas
1/4 nut or seed butter* (here I used peanut butter)
1/2 cup medjool dates (or sub 1/4 cup of maple syrup or any other liquid sweetener such as agave)
1/3 cacao powder
1 tsp vanilla extract
1 tsp ceylon cinnamon
1 tsp maca powder
Pinch of sea salt
1/4 cup plant milk if more (in case the mixture is too thick)
1/2 cup vegan chocolate chips
- Place all ingredients (except plant milk and chocolate chips) into a food processor, process until smooth.
- Add plant milk to thin out mixture if it’s too thick.
- Fold in chocolate chips.
- Chill in the fridge for at least 30 minutes before serving.
- * You can use 1/4 cup of vegan butter instead of nut or seed butter for a more indulgent version.