Edible Peanut Butter Chocolate Cookie Dough

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2 from 2 reviews


  • 2 15 oz cans of chickpeas, rinsed and drained
  • 1/2 cup MaraNatha Peanut Butter
  • 1 tbsp ground flaxseed
  • 1/31/2 cup maple syrup (depending on how sweet)
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips
  • optional: 1/2 tsp baking soda (for added cookie taste)


  1. Add the chickpeas, peanut butter, flaxseed, maple syrup, vanilla and baking soda (if using) to a food processor or high-speed blender.
  2. Process until mixture comes together, scraping down sides as needed. Should take 1-3 minutes.
  3. Stir in chocolate chips.

*To serve: eat with a spoon, on apples, with animal crackers or vessel of choice. Store leftovers in the fridge for up to one week.