WebPreheat the oven to 350 degrees Fahrenheit. Add chickpeas and nut butter to food processor and blend for 1 minute. Add honey or agave and vanilla, continue to …
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Add the chickpeas, almond flour, nut butter, baking powder, salt, and cinnamon (if using) to your food processor and pulse for 10-15 seconds. With the motor still running, pour the syrup and vanilla in through the top, which should allow the mixture to form into cookie dough.
If you need to make this a no nut butter chickpea cookie dough, see the recipe variations below. Rolled Oats. Using oats instead of flour makes this recipe safe for raw consumption and brings added health benefits.
Add 2 tablespoons almond milk to the food processor with the other ingredients; continue adding milk, a few teaspoons at a time, until the cookie dough reaches a smooth and thick, but “dippable” consistency. Serve with pretzels, graham crackers, apple slices, vanilla wafer cookies, or any of your other favorite dessert dippers.
Today's edible cookie dough is not only sugar-free, but it's also flourless and gluten-free too. Most cookie recipes use white/wheat flour as the base of the recipe. However, those flours are not low carb or keto friendly because they're loaded with carbs.