Autumn's Vegan Edible Chocolate Chip Cookie Dough

Autumn is on the Customer Success team at StickerGiant


My favorite kind of picnic is packing snacks in a backpack, taking a hike to one of my husband and I's favorite spots, and eating our snacks with a view while enjoying nature.







2 cups boiled chickpeas

½ cup peanut butter

¼ cup maple syrup

1 teaspoon vanilla extract

½ cup dark chocolate chips



Blend chickpeas, peanut butter, maple syrup, and vanilla in a food processor until smooth (like a dough texture).

Transfer the dough to a bowl and stir in the chocolate chips.

Enjoy from the bowl or roll into bite sized balls.

Store in an air-tight container up to 4 days in the fridge.

If you have a peanut allergy, substitute almond or sunflower seed butter!



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