Combine chickpeas, vanilla, salt, nut butter, date syrup, and brown sugar in a food processor or blender. Process until smooth, wiping down the sides with a spatula between pulses. Separate the base evenly into two medium bowls.
To make the kid-friendly version
Add the pulsed oats (or oat or almond flour) to the base and mix sprinkles in. Press into an 8x8-inch baking dish covered in parchment paper.
Set the baking dish in the freezer for at least 30 minutes to harden up. Remove slice the cookie dough into bite-sized pieces. The kid-friendly version is easier to slice without it being to sticky once it starts to soften outside the fridge.
Place in a zip lock container with parchment paper between pieces and store in the freezer for up to 1 to 2 months.
To make the protein packed version
To the other half of the base, mix in the whey protein powder and chocolate chips until smooth. This dough is a bit softer because of the whey protein so it will not "slice" like the kid-friendly version as well. I recommend freezing in teaspoon size balls if you prefer to have bite-sized pieces, or storing in the fridge in sealed container and portioning out a teaspoon as desired!
This recipe will keep in the fridge for up to 7 days, or frozen for up to 1 to 2 months.
Notes
Chickpeas: Use canned chickpeas to save time! Simply drain and rinse to decrease the sodium content (or buy no salt added chickpeas; still drain and rinse!)
Date Syrup: If you don't have date syrup, you can sub in honey or maple syrup, or adjust the brown sugar. Just note if you do these swaps it will increase the added sugar content of this treat. (And check out the FAQ below for more information on date syrup!)
Kid-Friendly Version
Feel free to swap in whatever desired topping of choice! Finely crushed freeze-dried fruit, like strawberries, adds a fun pink color to the dough.
If desire is nut-free, feel free to sub in a seed butter for the base ingredients. It's best to go for a no sugar added option here. There will be plenty of sweetness from the date syrup and brown sugar! Natural style or otherwise is okay!
Protein-Packed Version
I like to make this with a chocolate or whey protein isolate, however you can also use a different protein flavor! I have not tried this with a plant based protein.
If you'd like this version to be able to slice, then add 2 to 4 Tbsps of oat or almond flour to the base.
Nutrition Facts
Chickpea Cookie Dough
Amount Per Serving
Calories 33Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 2mg1%
Sodium 52mg2%
Potassium 32mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 7IU0%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.