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Oatmeal Chickpea No-Bake Cookie Dough

Nichole Dandrea-Russert, MS, RDN ·
Published May 7, 2021 ·
< 1 min read
Summary

Is it dessert? Or is it a snack? Can it be breakfast? It can be all of the above! Chickpeas magically create a sweet treat that can be enjoyed as dessert, or you can use the minimum amount of sugar and omit the chocolate chips to create a delicious breakfast (although we can’t blame you if you include fair trade dark chocolate chips as a part of a healthy breakfast). Any way you love it, you’re getting lots of plant-based goodness through the fiber- and protein-rich chickpeas, oats, and almond butter!

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Yields6 ServingsPrep Time5 minsTotal Time5 mins

Ingredients

 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)

Directions

1

Add all ingredients except the vegan chocolate chips and walnuts to a food processor.

2

Blend until creamy smooth.

3

Transfer the cookie dough to a bowl and stir in the chocolate chips and walnuts.

4

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.)

Chef's Notes

Substitutions
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.

Sugar-free
Use date paste in place of maple syrup.

Nut-free
Use sunflower butter in place of almond butter.

Baked Cookies
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.

Prep Ahead
If using home cooked chickpeas, soak and cook them one or two days in advance.

Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.

Ingredients

 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)

Directions

1

Add all ingredients except the vegan chocolate chips and walnuts to a food processor.

2

Blend until creamy smooth.

3

Transfer the cookie dough to a bowl and stir in the chocolate chips and walnuts.

4

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.)

Oatmeal Chickpea No-Bake Cookie Dough
IngredientsDirections
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