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December 26, 2019

Healthy Recipe: Vegan Chocolate Chip Cookie Dough

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Vegan Chocolate Chip Cookie Dough TOM D'INTINO/for PhillyVoice

The Centers for Disease and Control and Prevention warns against eating cookie dough made from raw eggs and flour. But with this vegan chocolate chip cookie dough recipe from Independence LIVE’s weekly healthy cooking class, you can feel free to indulge! Made using chickpeas, peanut butter, maple syrup, chocolate chips, and a few other healthy ingredients, this cookie dough is safe to eat and can be stored for up to four days!

Vegan Chocolate Chip Cookie Dough


• 1 can of chickpeas (15-ounce), drained and rinsed
• ½ cup of peanut butter
• 2 teaspoons of vanilla extract
• 2 ½ tablespoons of maple syrup
• ½ teaspoon of cinnamon
• 1 tablespoon of ground chia seeds
• 1/3 cup of semisweet chocolate chips


  1. Drain and rinse chickpeas. Place on a paper towel and dry off. If you can get the skin off most of them the texture will be better.
  2. Add ingredients 1 though 6 to food processor, blend until smooth and creamy.
  3. Add mixture to a bowl, then fold in chocolate chips.
  4. Can be served immediately, so enjoy!
  5. Can be stored in an airtight container in the refrigerator up to 4 days.

Nutritional Information (1/4 cup per serving):

Calories: 244
Carbs: 1.5g
Protein: 8g
Sodium: 57mg
Fiber: 4g

Want to learn how to make more recipes like this one? Attend a healthy cooking class every Wednesday in Center City

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