Chickpea Cookie Dough


  • 1 cup chickpeas pre-soaked in water overnight (For this, put the cup of chickpeas in a bowl and add cold water until it is two fingers above the chickpeas. Cover with a kitchen towel and, the following morning, strain using a colander. Rinse the chickpeas with cold water.)
  • 2 cups water
  • ½ cup peanut butter
  • 1 tsp vanilla extract
  • ⅓ cup maple syrup
  • ½ cup 80% cocoa chocolate chips
  • Place the stainless steel inner pot inside the Instant Pot®. Add the chickpeas and water. 
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes
  • Once the time is up, press Cancel and manually release the pressure. Once all the pressure has been released, open the Instant Pot® lid. Take out the steel inner pot and strain the chickpeas to drain the cooking water.
  • Place the chickpeas in a food processor along with the peanut butter, vanilla extract, and maple syrup. Process until dough is formed. Remove from the food processor bowl and add the chocolate chips. Enjoy!
  • can be stored in the refrigerator for up to 3 days.
  • Recommendations: use as a topping for ice cream, yogurt, a smoothie bowl, or the like. Or simply enjoy a few spoonfuls on its own. 
  • To make baked cookies with it, add one tsp of baking soda to the mixture, use the Instant Vortex on Bake setting, and set to 355ºF (180ºC) for 12 Minutes
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