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vegan chocolate chip pumpkin cookie dough in a mason jar

Vegan Chocolate Chip Pumpkin Cookie Dough

  • Author: Krista
  • prep_time Prep Time: 5 min
  • cook_time Cook Time: 5 min
  • total_time Total Time: 10 minutes
  • yield Yield: 2 cups 1x
  • category Category: Dessert
  • method Method: Food Processor
  • cuisine Cuisine: American

Description

This easy Chocolate Chip Pumpkin Vegan Cookie Dough is made in the blender in only 5 minutes! Filled with delicious ingredients like pumpkin,  almond butter & chocolate chips, it’s sure to satisfy your sweet tooth & is healthy too!

Scale

Ingredients

  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup almond butter
  • 1/3 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 3 tablespoons maple syrup
  • 1 tablespoon ground chia seeds
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/3 cup 60% cacao chocolate chips or cocoa nibs

Instructions

  1. Drain and rinse chickpeas. Place in a paper towel, dry off. If some of the skins start to come off peel them off and discard. (this will help the cookie dough not be as gritty)
  2. Add chickpeas, almond butter, vanilla extract, maple syrup, pumpkin puree, chia seeds, cinnamon, nutmeg, clove, allspice and ginger to a food processor. Blend until smooth and creamy, normally I blend for 2-3 minutes
  3. Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
  4. Place in refrigerator to chill and then serve.
  5. *** Can be stored in an airtight container in the refrigerator for up to 4 days. **

Nutrition

  • Serving Size: 1/3 cup
  • Calories: 243
  • Sugar: 10 g
  • Sodium: 251 mg
  • Fat: 13 g
  • Saturated Fat: 3 g
  • Carbohydrates: 29 g
  • Fiber: 7 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: edible cookie dough recipe, vegan cookie dough recipe, chickpea cookie dough, vegan desserts