If you’re anything like us, we’re huge fans of cookie dough. It’s just SO GOOD. Sometimes, it’s even better than the baked cookies.

As dietitians who are all about balance, we definitely believe regular ol’ cookie dough can have its place (minus the raw egg), but we are also huge fans of making nutritious food delicious. So how can we make this classic favourite an every-day snack that nourishes?

Enter: Chickpeas!

Chickpeas transform this snack into a nutritious one – by using chickpeas, we get the added benefits of fibre, iron, magnesium, & folate (a super important nutrient in pregnancy!).

The recipe is simple: just take cooked chickpeas (or canned, rinsed, & drained) and process them in a high-powered food processor with a few simple ingredients. The result is a tasty, nutritious snack! You can eat it with a spoon, or roll into balls and refrigerate or freeze for a quick grab-and-go snack that satisfies you and your kids!

One ball has 5 grams of protein and 3 grams of fibre!

Chickpea Cookie Dough

Makes 12 balls

Ingredients

• 1 1/2 cups cooked chickpeas
• 1/2 cup natural peanut butter (or other nut/seed butter)
• Pinch table salt
• 3 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder (if baking)
• 1/3 – 1/2 cup chocolate chips (and/or nuts, flaked coconut, etc!)

Directions:

*Note: we have tested this recipe using both canned and cooked from dry chickpeas, and the cooked from dry chickpeas win in terms of taste. Canned chickpeas work in a pinch, but cooked from scratch chickpeas have less of an overpowering taste.

We love cooking chickpeas in the instant pot (no soaking required!). Just place 1 cup of chickpeas with 4 cups of water and a pinch of salt and cook on high pressure (manual) for 40 minutes with 20 minutes natural release.

If using canned chickpeas, rinse and drain well. Roll chickpeas between two sheets of paper towel or tea towels to remove excess moisture.

Place chickpeas in high-powered food processor and process until they are in small pieces.

With the processor on low, add in the peanut butter, maple syrup, and vanilla. Run the processor until the mixture is smooth, scraping down the sides of the bowl as necessary to incorporate well. Add in salt and baking powder (if you decide to bake them), and process for another minute or so.

Fold in the chocolate chips or any other mix-ins you like (pecans, flaked coconut, etc!).

Enjoy as-is with a spoon, roll into balls and store in the fridge or freezer, or use as a dip for fruit.

For baking: Be sure to add baking powder. Cover dough with a film of plastic wrap for 24 hours. Preheat oven to 350F. Line baking sheet with parchment paper or silicone baking mat.

Portion dough using a cookie scoop and flatten down balls until they are approximately 1/2 inch tall. Bake for 8-10 minutes, or just until the edges get lightly golden.

Remove from the oven and let cool for 5 minutes.