Well Plated · by Erin Clarke★ 4.8 (46)
Chickpea Cookie Dough
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 6%
CARBS 14G52% OF CAL
2G FIBER0G ADDED0G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 5G42% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Edible chickpea cookie dough made without eggs or flour, sweetened with maple syrup. Vegan, gluten-free, and nut-free, ready in 10 minutes.
dessertamerican⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 15-ounce can reduced sodium chickpeas (rinsed and drained (or white beans or 1 ½ cups cooked chickpeas or cooked white beans))
- 1/4 cup creamy peanut butter or nut butter of choice (to make nut free, see blog post above for suggestions)
- 1/4 cup rolled oats or quick cooking oats (to make without oats/grain free, see blog post above for suggestions)
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup pure maple syrup (plus additional to taste)
- 1 tablespoon pure vanilla extract
- 1/3 cup dark chocolate chips or mini chocolate chips
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 6%
CARBS 14G52% OF CAL
2G FIBER0G ADDED0G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 5G42% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4m
- Cook
- 6m
- Sodium
- 82mg
- Total sugar
- 8g
- Added sugar
- ≥3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 128mg
- Calcium
- 22mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 4M
- SODIUM
- 82MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.