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If you’re a fan of chocolate chip cookie dough, you’re going to love this edible version. It’s gluten fee, dairy free, and refined sugar free, as well as naturally high in protein! And yes, you can bake this edible chocolate chip cookie dough if you prefer!
Will I taste the chickpeas?
No, you will not taste the chickpeas in this recipe! I never tell people that there are chickpeas in this recipe, and they never know.
What ingredients do I need for this edible chocolate chip cookie dough?
If you want to make this cookie dough, here’s what you’ll need:
- chickpeas (also known as garbanzo beans)
- almond flour
- almond butter (or other nut/seed butter of choice)
- pure maple syrup or raw honey
- pure vanilla extract
- sea salt
- chocolate chips (I use dairy free)
What other nut/seed butters could I use?
If you don’t want to use almond butter in this recipe, you could use any other nut or seed butter you prefer. I would recommend cashew butter, peanut butter, or sunflower seed butter. Depending what type of nut butter you use, you may need to use less almond flour. If you use a thick nut butter, start with 3/4 cup almond flour and only add more if needed.
Where can I find dairy free chocolate chips?
- Dairy Free: If you’re looking for delicious dairy free chocolate chips, I would recommend Enjoy Life Foods dairy free chocolate chips. They have dark, semi-sweet, and white dairy free chocolate chips!
- Dairy Free and Refined Sugar Free: If you’re looking for chocolate chips that are dairy free and refined sugar free, I would recommend Hu Kitchen dairy free chocolate chips (they’re sweetened only with dates!). If you want to try these chocolate chips, use my code bigleybasics for 15% off.
- Dairy Free & Sugar Free: If you’re looking for dairy free chocolate chips that are also sugar free, I would recommend Lily’s stevia sweetened chocolate chips or Pascha organic stevia sweetened chocolate chips.
Can I bake this chocolate chip cookie dough?
This is probably the question I get asked the most about this recipe! Yes, you can absolutely bake this chocolate chip cookie dough and turn it into delicious chocolate chip cookies.
To make chocolate chip cookies, simply add 1/4 cup water or dairy free milk and 1 1/2 tsp baking powder to the cookie dough once it is fully mixed. Scoop the cookie dough with a cookie dough scoop and place the scoops on a baking tray lined with parchment paper (or greased with cooking spray). I like to flatten the cookie dough balls before baking using a fork. Then bake at 350°F for 20 minutes!
Like edible cookie dough?
If you like edible cookie dough as much as I do, you’ll definitely want to try these other recipes as well!
Ready to make edible chocolate chip cookie dough? Here’s the recipe!
Edible Chocolate Chip Cookie Dough
- 1 (15oz) can chickpeas, drained and rinsed
- 1 cup almond flour
- 1/2 cup pure maple syrup (or raw honey)
- 1/3 cup almond butter (or other nut/seed butter)
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- dairy free chocolate chips (as much as you want!)
- Add all of the ingredients to a food processor (except the almond flour and chocolate chips) and process until the batter is smooth. You could also try blending the ingredients together in a high speed blender if you don’t have a food processor. I haven’t tried this, but it might work.
- Once the batter is smooth, stir in almond flour and chocolate chips by hand. Start with 3/4 a cup almond flour and add more if the batter is too runny. I used 1 cup of almond flour. If you use a thick nut butter, you may need less than 1 cup.
- Scrape the batter into little dessert dishes and enjoy! Or enjoy straight from the bowl with a spoon like I do!
- Store leftovers in the fridge for up to 5 days.