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5 from 1 vote

Chocolate Chip Cookie Dough

Author: Stephanie Morish


  • 1 15-ounce can chickpeas
  • 4 medjool dates pitted
  • 1 teaspoon coconut sugar or 2 more dates
  • 2 teaspoons vanilla powder
  • 2 teaspoons cinnamon
  • Pinch of salt
  • 1/3 cup desiccated coconut
  • 1/3 cup almond milk
  • ¼ rolled oats
  • ½ cup chocolate chopped - I used Loving Earth’s coconut milk chocolate, but you could use high-quality dark chocolate or cacao nibs


  • In a food processor, combine the chickpeas, dates, coconut sugar, vanilla, cinnamon, salt, coconut and almond milk. Blend until smooth. Pulse in the rolled oats and fold in chopped chocolate. Put the dough in the freezer for about 20 minutes to chill. Pull out and eat with a spoon.