Edible Salted Caramel Chocolate Chip Chickpea Cookie Dough Recipe
A delicious and safe-to-eat raw cookie dough made with chickpeas, nut butter, and salted caramel flavors, featuring chocolate chips and a hint of sea salt. This edible cookie dough is vegan, gluten-free, and perfect for a sweet treat without baking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (includes soaking time)
- Yield: About 2 cups of edible cookie dough (serves 6-8)
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Base Ingredients
- 1 can chickpeas
- ½ cup nut butter (peanut butter, almond butter, cashew butter, etc.)
- 1 tsp vanilla extract
- ½ tsp salt (or ¼ tsp if preferring less salty)
Sweeteners and Mix-ins
- 5-6 dates (pitted and softened; can substitute with 3 tbsp maple syrup, 2 tbsp honey, or 2 tbsp agave)
- ½ cup chocolate chips (milk, dark, semi-sweet, or dairy-free)
Optional
- Sea salt for sprinkling on top
Instructions
- Soften and prepare dates: Pit the dates by cutting a slit lengthwise and removing the pits. Place the dates in a deep bowl and cover them with hot water. Let them soak for at least 1 hour until soft, then discard their skins which should loosen and fall off.
- Prepare chickpeas: Drain and rinse the chickpeas thoroughly. Using your thumb, index, and middle finger, pinch each chickpea to remove the skins before adding them to the food processor. This step ensures a smooth cookie dough texture.
- Blend ingredients: In a food processor, add the skinned chickpeas, softened dates, nut butter, vanilla, and salt. Blend until the mixture is smooth and creamy.
- Incorporate chocolate chips: Stir in the chocolate chips by hand to evenly distribute them throughout the dough.
- Store and serve: Transfer the cookie dough to an airtight container and store it in the refrigerator. It will keep fresh for up to 1 week. Optionally, sprinkle a small amount of sea salt on top before serving for an enhanced salted caramel flavor.
Notes
- You can use any nut butter you prefer; almond and cashew butter both work wonderfully.
- Adjust the salt quantity carefully. Use only ¼ tsp salt if you plan to add sea salt on top or prefer a less salty taste.
- The dates can be substituted with 3 tablespoons maple syrup, 2 tablespoons honey, or 2 tablespoons agave syrup. Taste as you go to achieve the desired sweetness and consistency.
- To remove chickpea skins, pinch each chickpea between your thumb and fingers until the skin slips off for optimal texture.
