Is almond chickpea cookie dough good?

Absolutely. This dough strikes the perfect balance between flavor and function — high in protein, rich in fiber, and satisfying without added sugar. It’s creamy, nutty, and tastes like dessert, but it fuels recovery and keeps you full longer than traditional cookie dough ever could.

Is chickpea cookie dough good for you?

Yes, especially compared to conventional dough. Chickpeas are packed with plant-based protein, fiber, and minerals like iron and magnesium. When blended with almond butter, you get healthy fats and steady energy instead of a sugar crash. It’s a smart swap for athletes, busy professionals, or anyone cutting down on refined ingredients.

Is chickpea flour good for baking cookies?

Chickpea flour works well if used in moderation. It’s denser and more protein-rich than wheat flour, so start by substituting 25–30 % of your flour with chickpea flour to improve nutrition and texture. For raw almond chickpea cookie dough , though, you don’t need flour at all — whole chickpeas create the perfect creamy base naturally.

What is the ratio of chickpea flour to almond flour?

If you’re experimenting with baked versions, use a 2:1 ratio — two parts chickpea flour to one part almond flour. This combo maintains structure while keeping cookies moist and high in protein. Always taste and adjust; chickpea flour has a mild, nutty flavor that blends smoothly with almonds.

2-Ingredient Almond Chickpea Cookie Dough | High-Protein Snack

2-Ingredient Almond Chickpea Cookie Dough (High-Protein & No Bake)

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This 2-ingredient almond chickpea cookie dough is a creamy, high-protein treat you can whip up in minutes. Made with simple, wholesome ingredients — no baking, no eggs, no guilt. It’s the perfect healthy dessert or post-workout snack that actually satisfies your cravings while supporting your nutrition goals.

Author: Daniel Carter - Top Choice Recipes
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6 servings 1x
Category: Dessert, Snack
Method: No Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 can (15 oz / 425 g) chickpeas, drained and rinsed
¾ cup (180 g) natural almond butter (unsweetened)
1 tsp vanilla extract (optional)
2 tbsp maple syrup or honey (optional, for sweetness)
Pinch of salt
2 tbsp oat flour (optional, for texture)
2 tbsp dark chocolate chips (optional mix-in)

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Instructions

1. Prepare Ingredients
Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture for a smoother texture.

2. Add to Food Processor
Place the chickpeas and almond butter into a food processor. Add vanilla extract, maple syrup (if using), salt, and oat flour.

3. Blend Until Smooth
Process the mixture until completely smooth, scraping down the sides as needed. Add 1–2 tablespoons of water or almond milk if the dough feels too thick.

4. Adjust Texture
Check the consistency — it should be creamy and scoopable, not runny. Add a spoonful of oat flour or protein powder if you need to firm it up.

5. Add Chocolate Chips
Fold in the chocolate chips by hand using a spatula. Mix gently to distribute evenly without over-blending.

6. Chill the Dough
Transfer the dough to a bowl or small jars. Refrigerate for 15–20 minutes to let the flavors set and the texture firm up slightly.

7. Serve and Store
Serve chilled or at room temperature. Store leftovers in an airtight container for up to 5 days in the fridge or 1 month in the freezer.

Notes

Texture fix: If too sticky, add a spoonful of oat flour or protein powder.
Flavor boost: Add cinnamon, cocoa powder, or shredded coconut.
Storage: Keeps up to 5 days in the fridge or 1 month in the freezer.
Safe to eat raw — no eggs, no flour, no baking required.

Nutrition

Serving Size: 1/4 cup (about 70 g)
Calories: 205 kcal
Sugar: 5 g
Sodium: 70 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 0 mg

Find it online: https://www.topchoicerecipes.com/almond-chickpea-cookie-dough/