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Vegan Thin Mint Chickpea Cookie Dough filled with cocoa powder, almond butter, peppermint and maple syrup. A healthy take on thin mint girl scout cookies, you’ll love!
Scale
Ingredients
- 1 can of chickpeas, drained and rinsed
- 1/2 cup almond butter
- 1 1/2 tablespoons of cocoa powder
- 2 teaspoons vanilla extract
- 3 tablespoons maple syrup
- 1 tablespoon ground chia seeds
- 1/4 teaspoon peppermint oil (or extract)
- 1/3 cup 60% cacao chocolate chips or cocoa nibs
Instructions
- 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)
- Add chickpeas, almond butter, vanilla extract, maple syrup, cocoa powder, chia seeds and peppermint oil to a food processor. Blend until smooth and creamy, normally I blend for
- Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
- Place in refrigerator to chill and then serve.
- *** Can be stored in an airtight container in the refrigerator for up to 4 days. ***
Nutrition
- Serving Size: 1/4 cup
- Calories: 257
- Sugar: 10 g
- Sodium: 71 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: vegan desserts, healthy dessert recipes, chickpea cookie dough, vegan cookie dough, thin mints, healthy thin mint recipe, healthy christmas cookies, christmas cookie exchange, mint chocolate cookie, healthy cookie dough
