Edible Vegan Cookie Dough made with chickpeas and loaded with chocolate chips. Tastes nothing like beans! Enjoy it by the spoonful. Gluten free.
- Place all ingredients except chocolate chips and walnuts in a food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed. Once smooth, fold in walnuts and chocolate chips by hand with a rubber spatula.
- Spoon into an air-tight storage container and refrigerate for at least two hours or ideally overnight before serving. The dough will get much thicker once refrigerated, so resist the urge to taste at this point! The oat flour and solidified coconut oil will firm up the cookie dough and dramatically improve the texture and flavor, so letting it refrigerate before serving is essential.
*Oat flour is key for the cookie taste, so this recipe will not be successful with another flour. You can make oat flour at home by grinding old-fashioned oats into a blender until a powder forms. Measure after blending.
**This is not a dip. It is very thick once set. If you're looking for a dip, you could try adding more non-dairy milk prior to refrigerating.
Keywords: chickpea cookie dough, vegan cookie dough, edible cookie dough, gluten free cookie dough