Try this ingenious easy-to-make cookie dough recipe loved by kids and the young at heart. A vegan twist on a classic treat!
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5 from 4 votes
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This recipe is an excerpt from Lloyd Roseโ€™s cookbook Crazy Good Vegan. Lloyd is a Montrรฉal-based Canadian-Jamaican chef and longtime Best of Vegan contributor who shares his mouthwatering creations on Instagram and on his blog. This vegan cookie dough recipe is a culinary wonder that will thrill both parents with kids and those of us who are forever young at heart

A Taste of Childhood

If you have kids, this recipe will be a huge win for you and for them! I donโ€™t have kids, but Iโ€™m a kid at heart, especially when it comes to treats like this. My recipe tastes so good, nobody who tries it would know that the main ingredient is chickpeas!

Ingredients Youโ€™ll Need

Step 1: Preparing Chickpeas

In a large bowl, rinse the chickpeas under water, rubbing off the outer transparent shells. The shells will float to the top of the water in the bowl, while the shelled chickpeas will sink to the bottom. Skim the shells out of the water and discard them, then repeat to remove as many of the shells as you can.

Step 2: Blend the Chickpea Peanut Butter Dough

Drain the chickpeas, then add them to a blender along with the peanut butter, salt, brown sugar, vanilla extract, coconut oil, and almond flour. Blend the mixture at low speed until a smooth, thick dough is formed, scraping down the sides of the blender if needed to fully incorporate.

Step 3: Mix in Chocolate Chips, Store, and Enjoy

Transfer the dough to a large bowl, and fold in the chocolate chips. You can store the dough in the refrigerator covered in parchment paper (press it onto the cookie dough) and sealed in an airtight container for up to 5 days.

vegan cookie dough

Vegan Cookie Dough

5 from 4 votes
Try this ingenious easy-to-make cookie dough recipe loved by kids and the young at heart. A vegan twist on a classic treat!
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Prep Time: 20 minutes
Author: Lloyd Rose
Servings: 3 servings

Ingredients

  • 1 15.5-oz [439-g] can chickpeas drained
  • 1/4 cup 65 g creamy peanut butter, at room temperature
  • 1/2 tsp kosher salt
  • 3 1/2 tbsp 49 g brown sugar
  • 1 1/4 tsp 6 ml vanilla extract
  • 1 tsp melted coconut oil
  • 2 tbsp 12 g almond flour or oat flour
  • 3 tbsp 33 g dairy-free chocolate chips

Instructions

  • In a large bowl, rinse the chickpeas under water, rubbing off the outer transparent shells. The shells will float to the top of the water in the bowl, while the shelled chickpeas will sink to the bottom. Skim the shells out of the water and discard them, then repeat to remove as many of the shellsย as you can.
  • Drain the chickpeas, then add them to a blender along with the peanut butter, salt, brown sugar, vanilla extract, coconut oil, and almond flour. Blend the mixture at low speed until a smooth, thick dough is formed, scraping down the sides of the blender if needed to fully incorporate.
  • Transfer the dough to a large bowl, and fold in the chocolate chips. You can store the dough in the refrigerator covered in parchment paper (press it onto the cookie dough) and sealed in an airtight container for up to 5 days.
Tried this recipe?Let us know how it was!

Reprinted with permission from Crazy Good Vegan by Lloyd Rose. Page Street Publishing Co. 2022. Photography by Sarah Kermalli.

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About the Cookbook

In this brilliant collection, Lloyd Rose of the blog Plant Crazii shares his skill for simple & delicious vegan home cooking with 60 recipes that are beginner-friendly, frugal, and quick to make.

Lloyd Rose is a wizard at using commonly found pantry ingredients and transforming them into flavor-packed plant-based meals. Where many plant-based chefs are calling for expensive and hard-to-find ingredients to mimic the flavors and textures of animal products, Lloyd keeps it simple. He combines a handful of key ingredients with smart cooking techniques to make food that just plain tastes good, doesnโ€™t break the bank, and happens to be vegan. Inspired by his momโ€™s Jamaican heritage, Lloydโ€™s dishes are bold and rooted in tradition.

Plant-based home cooks who donโ€™t have the time and budget for complex recipes will go crazy for Lloydโ€™s refreshing reminder that the best things in the kitchen are usually the simplest.

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Cookie Dough

More Vegan Recipes You Might Like

If you enjoyed this vegan cookie dough recipe, you might also like this vegan orange chickโ€™n by the same author. Click here for the recipe.

Connect with Lloyd Rose on Instagram (@plantcrazii) and find more delicious recipes on PlantCrazii.com

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