Flourless Vegan Edible Chocolate Chip Cookie Dough

Dreamy, creamy cookie dough, studded with dark chocolate and laced with vanilla. Totally beyond delicious. Also, totally healthy, loaded with protein and fiber, incredibly easy, and made with pantry staples.

I'm obsessed with this cookie dough! We adore cookie dough in my house, but it's never gluten-free (so that means we're often eating raw flour). I use pasteurized egg whites (instead of whole eggs), but it's still not 100% risk-free. Not only is this version perfectly safe to eat RAW, it's healthy! Thanks to the chickpeas, the dough is crammed with protein and fiber. The nut butter also adds protein, fiber and healthy fats. The chocolate chips deliver antioxidants and the pure maple syrup sweetens perfectly, so there's no need for refined sugar!

If you're a cookie dough fan - this is your dream recipe! 

About the nut butter: I used peanut butter, so this is like peanut butter-chocolate chip cookie dough. You can also use a more mild nut butter like almond or cashew. The result is just as dreamy.

About the cinnamon: Although not often found in traditional chocolate chip cookie dough, I love the hint of spice in this batter. It's completely optional, but I think you'll find it adds warmth and completely disguises the "chickpea" flavor (which is barely detectable anyway; I'm just a stickler for authentic cookie dough flavor).

For something more reminiscent of oatmeal-raisin cookies, add 1/3 cup quick-cooking oats and 1/3 cup raisins (leave the chocolate chips in or take them out... doesn't matter). The batter will still be gluten-free!

Flourless Vegan Chocolate Chip Cookie Dough

15.5-ounce can chickpeas (garbanzo beans), regular or reduced-sodium
1/3 cup creamy peanut butter, almond butter or cashew butter
1/4 cup pure maple syrup
1 tablespoon coconut oil
2 teaspoons pure vanilla extract
1/8 teaspoon ground cinnamon
2/3 cup semisweet chocolate chips

Rinse the chickpeas under cold water and spread them out on cloth or paper towels to dry. Remove any loose skins if necessary (I only found 4-5 loose skins in the entire can of chickpeas).
Transfer the chickpeas to a food processor and add the nut butter, maple syrup, coconut oil, vanilla, and cinnamon. Process until smooth and creamy.
Transfer the mixture to a bowl and fold in the chocolate chips. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Makes about 2 cups