Pumpkin Spice Edible Cookie Dough

A glass cup filled with scoops of chocolate chip ice cream topped with coarse sea salt, with a spoon sticking out, on a dark wooden surface.

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Pumpkin Spice Edible Cookie Dough

Pumpkin spice edible cookie dough made with chickpeas, cashew butter, and maple syrup. No raw flour, no eggs, gluten free and dairy free. Ready in 20 minutes.

Prep Time15

Total Time15

Course: Snacks

Cuisine: American

Keyword: Chickpea Cookie Dough, edible cookie dough without flour, pumpkin spice edible cookie dough

Servings: servings

Calories: 306kcal

Author: Ansley Beutler

Equipment

Food Processor

Ingredients

15 oz can chickpeas drained and rinsed, skins removed
3 tablespoon almond milk
½ tablespoon vanilla extract
½ cup cashew butter creamy
¼ cup maple syrup
2 tablespoon pumpkin puree
1 teaspoon pumpkin spice
1 teaspoon sea salt
½ cup mini chocolate chips I used dairy free

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Instructions

Remove the skins from the chickpeas. Add to a food processor and blend. With the processor running, pour in the almond milk and vanilla through the top. Blend about 1 minute.
15 oz can chickpeas, 3 Tbsp almond milk, ½ Tbsp vanilla extract
Scrape down the sides. Add the cashew butter, maple syrup, pumpkin puree, pumpkin spice, and sea salt. Blend a few minutes until smooth and creamy.
½ cup cashew butter, ¼ cup maple syrup, 2 Tbsp pumpkin puree, 1 tsp pumpkin spice, 1 tsp sea salt
Transfer to a bowl and fold in the chocolate chips. Eat right away, or chill 30+ minutes for a firmer, scoopable dough.
½ cup mini chocolate chips

Nutrition