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Almond Butter Cookie Dough

Active time: 15 minutes

Makes 10 servings

almond butter cookie dough.jpg


  • 1 15-ounce can chickpeas, drained and rinsed
  • Slightly under ½ cup raw honey, drippy
  • ½ cup almond butter, drippy
  • ¼ teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • ½ cup dark chocolate chips (We love Lilly’s no sugar added brand)


  1. Add all ingredients, minus chocolate chips, to a food processor and process until smooth.
  2. Transfer to a small mixing bowl and refrigerate for ten minutes.
  3. Remove from the fridge and fold in chocolate chips.
  4. Line a small baking tray with parchment paper and scoop out 10 medium sized chucks of cookie dough. Roll each into a ball, place on baking tray, and flatten slightly.
  5. Refrigerate until hardened, 2-3 hours.
  6. Transfer 6 bites to a storage container and store in the fridge to enjoy this week. Transfer remaining 4 bites to a zip lock bag and store in the freezer for next week.