High Protein Chocolate Chip Cookie Dough



Yield 4 Servings

Delicious Chickpea Cookie Dough made in a blender!

This is a healthy, eggless, gluten-free, high protein cookie dough that will satisfy your sweet tooth!



  • 2 cups Chickpeas (cooked) or (canned & rinsed)
  • 1/2 cup Sunflower Seed Butter
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 cups Organic Dark Chocolate Chips


  1. Place chickpeas, sunflower seed butter, maple syrup, and vanilla extract in a food processor. Process until smooth.
  2. Transfer cookie dough to a bowl and stir in chocolate chips. Divide into bowls, or roll into balls. Enjoy!


No Sunflower Seed Butter:  Use peanut butter, almond butter or cashew butter.

Leftovers:  Store in an air-tight container up to 4 days in the fridge.

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I teach you how to take your health into your own hands and educate you to choose the foods that will make you healthy. I'm a Certified Holistic Nutritional Consultant and I specialize in helping women balance their crazy, beautiful hormones so they can live the life they want!

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