Pumpkin Chickpea Cookie Dough
This Pumpkin Chickpea Cookie Dough is vegan, gluten-free, high in fiber, packed with plant-based protein, and no one will believe it’s made with chickpeas. Made with chickpeas, almond butter, and pumpkin puree with a hint of pumpkin spice, this chickpea chocolate chip cookie dough has all the elements to become your dessert obsession. With just 5 minutes of preparation time that doesn’t involve cooking or baking, it stands tall as a last-minute dessert. Enjoy it on its own with a spoon, bake it into Pumpkin Spice Chickpea Cookies, or serve it as a cookie dough dip with Graham crackers or pretzels.
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Why You’ll Love This Pumpkin Spice Chickpea Cookie Dough
Superfood Dessert –This pumpkin cookie dough uses chickpeas as a base ingredient, which are regarded as superfoods because of their high fiber, iron, and vitamin B6 content. Chickpeas are also a potent source of plant-based protein, making this chickpea cookie dough an ideal dessert to satisfy your sweet cravings without compromising your health goals.
Healthy Ingredients – This pumpkin chickpea cookie dough promises not to weigh you down, thanks to wholesome and healthy ingredients. Almond butter keeps your heart healthy, thanks to Omega-3 fatty acids; the low-calorie content of pumpkin puree aids in weight loss, while powdered peanut butter adds a generous dose of plant-based protein.
Autumn in Every Bite – There’s no better way to embrace the cozy flavors of fall than pumpkin spice. This recipe captures the essence of autumn with its warm, comforting spices and the melty bits of vegan chocolate chips, making it the perfect seasonal treat.
Quick and Easy – How many recipes can you name with just a few minutes of preparation without cooking or baking yet end up in a melt-in-the-mouth delight? Well, this quick and easy pumpkin cookie dough ticks all the boxes with its 5-minute preparation and blend-everything-together method.
Versatile – Enjoy it straight from the spoon for an instant sweet fix, or bake it into pumpkin chocolate chip cookies for a more traditional treat. You can also use it as a chickpea dessert dip to serve with apples, graham crackers, or pretzels.
How to make Pumpkin Spice Chickpea Cookie Dough
Blend It Up
Add chickpeas, almond butter, pumpkin puree, powdered peanut butter, maple syrup, vanilla, pumpkin spice, salt, and baking soda in a high-speed blender or food processor. Blend everything until you have a thick, creamy consistency.
Add Chocolate Chips
Gently fold in the vegan chocolate chips.
Enjoy
Eat this edible cookie dough by the spoonful or whip up a batch of pumpkin cookies. Add ½ tsp of baking powder, scoop out the dough into cookies, and bake at 350F for 20 minutes.
Recipe Tips for Pumpkin Spice Chickpea Cookie Dough
Make it Nut-Free: If you have a nut allergy, consider substituting almond butter for nut-free alternatives like sunflower seed butter.
Use a high-speed blender: This cookie dough is quite dense, so you will need a high-speed blender or food processor to get the job done!
Add Baking Soda Anyway: Even if you don’t plan on baking, keep baking soda in. It’s what adds that authentic ‘cookie’ flavor, so don’t skip it.
Storage: If you have leftovers, store them in an airtight container in the refrigerator. The cookie dough keeps for up to 5 days, making it a perfect make-ahead treat.
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Pumpkin Spice Chickpea Cookie Dough
Ingredients
- 1.5 cups canned chickpeas
- ⅓ cup almond butter
- ⅓ cup pumpkin purée
- ⅓ cup PBFit Pumpkin Spice Powdered Peanut Butter
- ⅓ cup maple syrup
- 2 tsp vanilla
- 1 tsp pumpkin spice
- Pinch of salt
- ½ tsp of baking soda
- ⅓ cup vegan chocolate chips
Instructions
- Add all ingredients into your high-speed blender or food processor and blend until smooth.
- Fold in your vegan chocolate chips.
- Eat by the spoonful and enjoy!
- If you plan to bake the cookie dough into cookies, add ½ tsp of baking powder. Divide into cookies and bake at 350f for 20 minutes!