Gluten-Free Vegan Cookie Dough: Chickpea-Based Delight from The Every Day Vegan

Impress your friends and family with this surprising dessert from Lenna Omrani of The Every Day Vegan. Crafted from chickpeas, it's entirely gluten-free and soy-free—no one will detect the chickpeas in this creamy treat!

This recipe yields 4 to 8 servings and is gluten-free and soy-free.

Prep time

10 minutes

Tools

Food processor

Ingredients

350 g tin chickpeas, drained

4 tbsp almond paste (or peanut butter)

3 tbsp oatmeal

4 tbsp agave syrup

½ teaspoon vanilla extract

Pinch of salt

50 g dark chocolate (70% cocoa solids), finely chopped

Preparation

1. Drain and rinse the chickpeas thoroughly.
2. Add chickpeas to a food processor with almond paste, oatmeal, agave syrup, vanilla extract, and salt. Blend until thick and creamy. If too thick, add a splash of plant-based milk or extra nut butter.
3. Fold in the chopped chocolate. Transfer to a bowl.
4. Serve immediately or chill for later.

Substitution Tip

Swap agave syrup for 2-3 soft Medjool dates (soften or soak them first before blending).