Oatmeal Chickpea No-Bake Cookie Dough

Name: Oatmeal Chickpea No-Bake Cookie Dough
Prep time: 5 min
Total time: 5 min
Yield: 6 servings
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)

Nichole Dandrea-Russert, MS, RDN

4 years ago

oatmeal chickpea no bake cookie dough in bowl

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

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.)

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.