Bean Cookie Dough Recipe

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Everett
Everett December 4, 2020
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How To Make Bean Cookie Dough

This no-bake bean cookie dough recipe is a quick and easy way to enjoy chickpeas. Add lemon juice and chocolate chips for that tangy and sweet taste.

Preparation: 20 minutes
Cooking: 10 minutes
Chill Time: 1 hour
Total: 1 hour 30 minutes
Serves:

Ingredients

  • 15ozchickpeas,unsalted, drained and skins removed (425 g)
  • cupshot water,(600 ml)
  • 2tbsplemon juice,divided, plus 1 tsp
  • 2tspcoconut oil,unrefined
  • ½cupalmond meal,(75 g)
  • ¼cupdark brown sugar,(55 g)
  • 1tbspgranulated sugar
  • ½tspvanilla extract
  • ¼tspkosher salt
  • tspbaking soda
  • cupdark chocolate,vegan, (115 g)

Equipments

  • Food Processor

Instructions

  1. In a large bowl, mix together the skinned chickpeas, hot water, and 2 tablespoons of lemon juice.

  2. Soak for 10 to 20 minutes to help remove some of the canned chickpea flavor. Drain and rinse chickpeas in cold water to cool.

  3. Add the chickpeas, remaining teaspoon of lemon juice, and coconut oil to a food processor. Blend until completely smooth.

  4. Add the almond meal, brown and granulated sugars, vanilla, kosher salt, and baking soda. Blend until completely smooth, scraping down the sides as necessary.

  5. Transfer the dough to a medium bowl and fold in the chocolate chips.

  6. Cover the bowl and transfer to the refrigerator to cool for 1 hour (or freeze for 30 minutes) until stiffened to the consistency of cookie dough.

  7. Serve and enjoy!

Nutrition

  • Calories: 2937.22kcal
  • Fat: 114.46g
  • Saturated Fat: 42.01g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 21.89g
  • Polyunsaturated Fat: 13.31g
  • Carbohydrates: 384.47g
  • Fiber: 70.99g
  • Sugar: 125.22g
  • Protein: 109.18g
  • Cholesterol: 3.64mg
  • Sodium: 789.46mg
  • Calcium: 420.50mg
  • Potassium: 4411.70mg
  • Iron: 33.67mg
  • Vitamin A: 15.18µg
  • Vitamin C: 28.81mg
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