Learn how to make your own 100% plant based chickpea dough cookie recipe with this simple recipe! (Using leftover nut milk pulp is optional!)

This recipe is great with or without using the leftover nut milk pulp! So if you do not have any nut milk pulp left from making milk – do not worry you can still make this delicious recipe! I always try to use up my food waste which is why there are many recipes on my blog using leftovers including nut milk pulp when I have used my Amy-Zing 3-in-1 Nut Milk Bag.

Ingredients

  • 2 cans of chickpeas (drained and rinsed)
  • 4 teaspoons of peanut butter
  • 2 tablespoons of maple syrup
  • 1 teaspoon cinnamon (finely ground)
  • 1/2 cup dark chocolate chips
  • 1 teaspoon vanilla essence (optional)
  • leftover nut milk pulp (optional)

Instructions

  1. Add all the prepared ingredients into a food processor or high-powered blender and blend on high for 5 minutes.
  2. Be sure to stop and scrape the sides down at 30-second intervals to ensure an evenly smooth mix.
  3. Once ready freeze in a suitable container with the lid on for at least 1 hour.
  4. Scoop out and enjoy like you would ice-cream when ready to eat!