Vegan Chickpea Chocolate Chip Cookie Dough

To make vegan chickpea chocolate chip cookie dough, start by blending 1 can of chickpeas in a food processor or high-powered blender for about 2 minutes until smooth. Then, add 0.5 cup of creamy peanut butter, 4 tablespoons of pure maple syrup, and a splash of vanilla extract. Blend again until the mixture is completely smooth, scraping down the sides as needed. Finally, fold in 1 cup of vegan chocolate chips and enjoy it as is, or press it into a pan and refrigerate for cookie dough bars.

Yes, this vegan chickpea chocolate chip cookie dough is naturally gluten-free as it does not contain any wheat or gluten-containing ingredients. Just ensure that the vegan chocolate chips you use are also gluten-free to keep the entire recipe compliant.

If you're looking for a substitute for peanut butter in the vegan chickpea chocolate chip cookie dough, you can use almond butter, cashew butter, or sunflower seed butter. Each of these alternatives will provide a different flavor profile, so choose one that suits your taste preferences or dietary needs.

To store leftover vegan chickpea chocolate chip cookie dough, place it in an airtight container and refrigerate it. It should stay fresh for up to one week. If you want to keep it longer, you can freeze the dough in individual portions for up to three months. Just thaw it in the refrigerator before enjoying it again.

Vegan chickpea chocolate chip cookie dough pairs wonderfully with a scoop of dairy-free ice cream or can be used as a filling for vegan sandwiches. You can also serve it alongside fresh fruit like strawberries or bananas for a delightful dessert experience.