Vegan Chocolate Chip Cookie Dough
Discover how to make delicious vegan cookie dough. It is easy to prepare and perfect for healthy snacking.
Servings: 4
Calories: 286kcal
Equipment
Ingredients
- 6 Medjool dates, pitted
- 1 15 oz. can chickpeas, (low sodium or no salt) drained and rinsed
- ¼ cup cashew butter
- 3 Tablespoons ground flaxseeds (or ground rolled oats)
- 1-2 Tablespoons almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅛ teaspoon baking soda
- ¼ cup dark chocolate chips (or cacao nibs)
Instructions
- Simmer pitted dates in hot water for 5 minutes to soften.
- Add chickpeas, cashew butter, soaked dates, vanilla extract, salt, ground flaxseeds, and baking soda to a food processor. Blend until smooth and creamy. Scrape down the sides as needed.
- Transfer to a bowl and stir in chocolate chips. Enjoy immediately or chill for 30 minutes for a firmer texture.
Notes
Store leftovers in the fridge for up to 5 days.
Nutrition
Calories: 286kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 128mg | Potassium: 454mg | Fiber: 5g | Sugar: 28g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 2mg
