Chocolate Chip Cookie Dough Chickpea Cups Recipe

Chocolate Chip Cookie Dough Chickpea Cups Recipe

Today we are making a Chocolate Chip Cookie Dough Chickpea Cups Recipe! As far as cookie dough lovers go, I am the #1 fan – I was even nicknamed “Cookie Monster” in grade school because of how many Oreos I could gulp down (try the whole box)?! My dad used to buy me a box of 100 Oreos, specially available in a specific grocery stores, because I loved them so much. I also literally used to make raw cookie dough and eat it as a snack! Becoming more health conscious over the years though, this childhood cookie dough obsession hasn’t changed, just swapped in with healthier ingredients. The new obsession? Chickpeas. The versatility of the chickpea is plenty – ever heard of aquafaba?

So when you open a can of chickpeas, the liquid inside that we usually toss out is just that. Some water or something, right? Surprisingly, it can actually be whipped to create a substitute for egg whites, and is gaining popularity as a vegan substitute in meringue recipes. Chickpea water meringues? I have been, and still am, a little skeptical of the whole aquafaba trend. Not sure how it’ll taste either, or if the texture mimics that of a meringue. However, I still have yet to try it and give my input, and maybe an upcoming recipe will put a twist on the old egg white meringue!

For now though, I have stuck with using the actual chickpea itself, and with a quick couple of ingredients, it has tasted like a way better-for-you version of chocolate chip cookie dough (I’m sorry, beloved rolls of Pillsbury). This takes off from a cookie dough recipe I had posted a while ago, but takes less ingredients and is more firm, so can be kept as a no bake cookie cup!

Sweetened with Dates

Dates are not only a sweet treat, but also rich in essential nutrients. They contain vitamins such as vitamin A, vitamin K, and several B vitamins. They are also a good source of minerals like potassium, magnesium, and copper. Additionally, dates are high in dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.

By using dates as a sweetener in this recipe, you can enjoy the natural sweetness without the negative effects associated with refined sugars. The natural sugar in dates is accompanied by fiber, which slows down the absorption of sugar into the bloodstream, preventing rapid spikes in blood sugar levels.

Fiber, Protein & Fats

Protein is an essential macronutrient that plays a crucial role in building and repairing tissues, supporting the immune system, and aiding in various bodily functions. In this recipe, the protein comes from the chickpeas. Chickpeas are a legume that is naturally rich in protein, making them a fantastic plant-based protein source. By incorporating chickpeas into the cookie dough cups, you not only add a protein boost but also enhance the overall nutritional value of the recipe.

Fiber is another important component that is often lacking in traditional cookie dough. Fiber is essential for maintaining a healthy digestive system, promoting satiety, and regulating blood sugar levels. In this recipe, both the dates and chickpeas contribute to the fiber content. Dates are a good source of dietary fiber, while chickpeas are also known for their high fiber content. The combination of these ingredients ensures that each bite of the cookie dough cups provides a satisfying dose of this nutrient.

Healthy fats are also an integral part of a well-balanced diet. They provide energy, support cell growth, and aid in the absorption of fat-soluble vitamins. The almond butter used in this recipe adds a creamy and rich texture while supplying healthy fats. Almond butter is a nutritious spread made from ground almonds, which are packed with monounsaturated fats, vitamin E, and various minerals. These healthy fats contribute to the overall nutrient profile of the cookie dough cups.

Why You’ll Love This Chocolate Chip Cookie Dough Chickpea Cups Recipe

High-Protein: This healthy treat is like a high-protein cookie dough, but a little thicker and shaped into cups. Cookie dough has always been one of my favorite snacks, albeit being high in sugar and low in any sort of nutrients, protein or fiber. But this healthy version of cookie dough cups has no white sugar, no raw eggs, lots of fiber and protein! Protein comes from the chickpeas, fiber from the dates (along with the beans), healthy fats from the almond butter, natural sugar from the dates and even more nutrients and vitamins overall!

Natural Sugar: The natural sugar in this healthy dessert comes from the dates used as a sweetener. Dates are a delicious and natural alternative to refined sugar. They are sweet, caramel-like fruits that provide a natural source of sweetness without the need for processed sugars.

Quick to Make: All you need to make this recipe is a food processor or a high speed blender. Add all the ingredients into the blender, blend until it forms a cookie dough-like mixture, and scoop it into cupcake liners! This recipe is easy and quick to make, and you can skip the refrigeration time if you want to devour them right on the spot!

Substitutions: Wet Ingredients

Chickpeas: This secret ingredient is also known as garbanzo beans. This recipe uses one and a third cup of boiled and cooked beans, but you can also use dried beans to soak them, then cook from scratch to have the same amount.

If you prefer to avoid using chickpeas or garbanzo beans in your vegan cookie dough, you can try white beans instead. For example, cannellini beans can be a suitable substitute for chickpeas in this recipe. They have a mild flavor and a creamy texture that works well in cookie dough recipes. Use them in the same quantity as the chickpeas called for in the recipe.

Almond Butter: Almond butter gives the cookie dough cups a nutty, buttery taste. You can also use cashew butter or macadamia nut butter.

If you have a nut allergy or prefer a nut-free option, you can substitute the almond butter with sunflower seed butter or tahini. Both options will provide a creamy texture and a unique taste to the cookie dough cups.

Pure Maple Syrup: Check the ingredient label to make sure that the only ingredient on the label is maple syrup. This is not pancake syrup, but rather pure maple syrup. Substitute with agave nectar.

Vanilla: For best results, use pure vanilla extract, without added ingredients like caramel color or dyes. However, any plain vanilla extract will work too.

Substitutions: Dry Ingredients

Almond Flour: Almond flour is the same as blanched, ground almonds. Substitute with almond meal instead. The only difference is that almond meal can use whole almonds with the skin, making brown specks and a slightly different taste. They can be used interchangeably in this recipe.

Medjool Dates: Medjool dates are great for blending into no bake recipes, because they are super soft and easily able to blend without leaving behind chunks in the dough. You can use other varieties of dates, but sure you are easily able to squish them between your fingers. For some extra sweetness, you can drizzle in a little bit of pure maple syrup. This brand of Medjool dates is one of my favorites!

Vegan Chocolate Chips: Check the ingredient label to make sure your chocolate chips are vegan, and don’t contain added dairy ingredients like milk powder. Semisweet chocolate works the best here, but dark chocolate chips, chunks or a chopped dark chocolate bar will work as well.

Chocolate Chip Cookie Dough Chickpea Cups Recipe Notes

• For a double chocolate dessert, consider drizzling melted chocolate chips over the cookie dough cups. This additional layer of chocolate adds a rich and indulgent touch to the cups. After drizzling, refrigerate the cups to allow the chocolate to harden and create a satisfying crunchy shell.
• Feel free to customize the recipe with your favorite add-ins to create unique variations of the cookie dough cups. Add chopped nuts such as almonds, walnuts, or pecans for extra crunch and a burst of flavor. Shredded coconut can provide a tropical twist and add a delightful texture.
• Dried fruit like cranberries, raisins, or chopped dried apricots can introduce bursts of sweetness. You can also sprinkle a dash of cinnamon to enhance the warm and comforting flavors of the cookie dough.
• If you’re looking to make smaller portions or bite-sized treats, you can shape the cookie dough into small balls or mini cups.
• Consider serving these cookie dough cups with a dollop of vegan whipped cream or a scoop of dairy-free ice cream for an extra indulgent, delicious dessert experience.
• For a smoother cookie dough, remove the chickpea skins. You can rub them with a paper towel or a kitchen towel before blending.
• For a peanut butter flavor dessert (and more grams of protein), use natural peanut butter instead of almond butter.

More Cookie Dough Recipes You’ll Love

Cookie Dough Smoothie

Vegan Chickpea Cookie Dough Dip

Tahini Cookie Dough Fudge Bites

Cashew Cookie Dough Balls

Chocolate Chip Chickpea Cookies

Edible Oatmeal Raisin Cookie Dough

If you make this Chocolate Chip Cookie Dough Chickpea Cups Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!