If you’re looking for a higher in protein, nutrient-dense “cookie dough” – this healthified version is for you! This Mint Chocolate Chickpea Cookie Dough is made with chickpeas, nut butter, maple syrup, and mint dark chocolate. A protein-packed, no-bake treat that’s vegan, gluten-free, and perfect for healthy snacking!

Ingredients:

  • 2 rice cakes
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup nut butter of choice
  • 2-3 tbsp maple syrup (adjust for desired sweetness)
  • 1 tsp caramel extract (or sub vanilla)
  • Pinch of salt
  • Mint dark chocolate (I used Lindt) – measure this with your heart
  • 1-2 tbsp fresh mint, chopped

Instructions:

Blend the Rice Cakes:

  • Using a food processor or blender, pulse the rice cakes until they break down into a semi-fine powder.

Make the Dough Base:

  • Add the drained chickpeas, nut butter, maple syrup, vanilla extract, and salt to the blender.
  • Blend or pulse until a thick, cookie dough-like consistency forms. Pause blending as needed to scrape down the sides and stir to ensure everything combines evenly.

Mix in Chocolate & Mint:

  • Transfer the blended dough to a bowl or container.
  • Chop your desired amount of mint dark chocolate and fresh mint, then fold both into the dough.

Chill:

  • Place the cookie dough in the freezer for 15-20 minutes to chill (best served cold but not frozen solid).

Serve:

  • Once chilled, scoop and enjoy! Store any leftovers in an airtight container in the fridge.

Tips:

  • Adjust the sweetness by adding more maple syrup if desired.
  • Swap the mint dark chocolate for regular dark chocolate or chocolate chips if you prefer.

Enjoy this healthy, protein-packed treat that tastes like dessert but is loaded with wholesome ingredients!

Watch the video below!