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)

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!

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.)