Peanut Butter Cookie Dough (vegan)

A simple yet delicious dessert hummus made with beans, oats, and peanuts – great with fruit, pita chips, toast, pancakes, graham crackers, rice cakes, cookies, and more.

Are you the type of person who eats way too much raw cookie dough before the cookies have their turn in the oven?

If so, this dessert hummus is just the thing for you!! I call it Peanut Butter Cookie Dough because it literally tastes just like peanut butter cookie dough. I haven’t tried to bake it, but I’m pretty sure it wouldn’t produce very good cookies. The good news is that this is specifically created to eat as is – it is Peanut Butter Cookie Dough after all.

Though it’s disguised as a delicious snack, it’s simple, wholesome, and nutritious. For starters, this Peanut Butter Cookie Dough doesn’t contain any raw eggs – so no need to worry about salmonella or harmful bacteria. Plus, there isn’t any oil or butter. Instead, this dessert hummus is made by combining unsalted roasted peanuts, rolled oats, and chickpeas in a food processor or high-speed blender. It comes together so quickly and tastes incredible.

So let’s take a moment to consider the main players.

Originating in South America, peanuts are a legume rich in nutrients, including biotin, copper, niacin, folate, manganese, vitamin E, thiamine, phosphorus, and magnesium. As an oilseed, peanuts are high in fat, comprised of 44–56% mono- and polyunsaturated fat. But they also contain 8.5 grams of fiber and 25.8 grams of protein per 100 grams. (Healthline)

Next up is rolled oats, a heart-healthy whole cereal grain that is high in fiber, vitamins, minerals, and antioxidants. Oats help counter or balance some of the fats found in the peanuts. Per 100 grams, rolled whole grain oats contain 10.6 grams of fiber and 16.9 grams of protein. They’re high in manganese, phosphorous, copper, thiamin, iron, selenium, magnesium, and zinc.

The largest quantity ingredient in this Peanut Butter Cookie Dough is the versatile chickpea. Also known as garbanzo beans, they are one of my favorite legumes available – primarily because they can be used in so many different types of recipes! They’re super nutritious, versatile, and inexpensive.

Just one ounce of chickpeas contain two grams of fiber, three grams of plant-powered protein, and only a negligible amount of fat. They also contain quite a few key nutrients, including folate, iron, phosphorous, copper, and manganese. (Healthline). When chickpeas and peanuts are combined with oats, all of the essential amino acids are present to complete plant-based protein. And why not celebrate by indulging in this healthy treat!!

I like soaking a large batch of garbanzo beans overnight and then cooking them in my Instant Pot. That way, they’re ready to go when I want to use them during the week. It makes evening meal prep much easier and faster. I also like that I can enjoy delicious and nutritious beans without the unnecessary added sodium that is usually included in canned garbanzo beans. 

Dry beans are usually more affordable when compared to canned beans. I like buying garbanzo beans in bulk, then I store them in a food-grade bucket in my basement. I keep a jar of garbanzo beans in my pantry for easy access and convenience. Also, I should point out the obvious bean substitution, just in case you’re interested. You can substitute any kind of white bean, including navy beans, great northern beans, or cannellini beans – they’re all neutral and work great in this dessert hummus.

I like using my Vitamix to create this Peanut Butter Cookie Dough, though you can also use a food processor. You just need to blend it until very smooth. If your blender or food processor has a hard time making hummus, you can use peanut butter instead of whole peanuts. If it’s too thick, you may need to add in a little plant milk until a smooth cookie dough consistency is achieved.

This Peanut Butter Cookie Dough is fantastic all on its own. But if you’re like me, I think its even better garnished with miniature chocolate chips or chocolate syrup – you know peanut butter and chocolate are a dynamic duo! But you can also top it with chopped peanuts, maple syrup, graham cracker or cookie crumbs, or coconut sugar. The choice is yours. Get creative and have fun!

My favorite way to enjoy this is with mini chocolate chips and fresh apple slices. It’s also really good with slices of pear, baked corn chips, crackers, cookies or biscuits, celery, toast, rice cakes, and more! Also, this Peanut Butter Cookie Dough stores very well in the refrigerator for about five days. Just be sure to keep it in an air-tight container.

I hope you enjoy this Peanut Butter Cookie Dough as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

And don’t forget to subscribe for new recipes today!!

Ingredients

• ⅔ cup dry garbanzo beans* (or 1 can)
• 1 tsp baking soda*
• Water to cover beans* (twice)
• ½ cup dry roasted peanuts**
• ½ cup rolled oats
• ¼ cup maple syrup
• ¼ cup coconut or date sugar
• 1 Tbsp vanilla extract
• dash of baking soda
• 1-4 Tbsp plant milk or water***
• dash of salt, to taste (optional)
• chocolate chips or chopped peanuts  (optional)

* Instant Pot Bean Instructions

1. Rinse dry beans well; place into a bowl. Cover with water and baking soda, and soak at least 8 hours or overnight.
2. Rinse the soaked beans well.  Place into the Instant Pot or pressure cooker and secure the lid.  Set for 9 minutes using the high pressure setting.
3. Allow the pressure to naturally.  Remove the lid and allow the beans to cool completely.
4. Drain and rinse the cooked beans well with fresh water. Remove any loose skins

Peanut Butter Cookie Dough Instructions

1. In a food processor or high-speed blender, blend the cooked beans with the remaining ingredients until smooth.  
2. Add in a little more milk or water, if needed, to achieve desired consistency, similar to cookie dough.
3. Taste and adjust seasonings (vanilla, sugar, salt), as desired 
4. Garnish with miniature chocolate chips, chopped peanuts, maple syrup, chocolate syrup, or coconut sugar, if desired.
5. Serve with apple slices, pear slices, baked corn chips, crackers, cookies or biscuits, celery, toast, waffles, and more!
6. Store leftovers in the refrigerator for up to 5 days.

Notes

* You can use any kind of white or pale bean, including garbanzo beans or chickpeas, navy beans, great northern beans, or cannellini beans.  They’re all neutral and great in this dessert hummus. Baking soda helps soften the chickpeas to make a smoother and creamier texture.

** I use ½ cup dry roasted unsalted peanuts, though you can use any kind of peanuts you have.  You can also use ¼ – ⅓ cup peanut butter instead of peanuts.  If you are allergic to or do not like peanuts, feel free to use almonds, walnuts, pecans, or sunflower seeds instead.  

*** Depending on how dry or wet your beans are, as well as personal preference, you may need to increase or reduce the amount of milk and maple syrup used.  I like using my high-speed blender because I think it results in a smoother Peanut Butter Cookie Dough or dessert hummus.  I usually do need to add in an extra about 2 Tbsp of almond milk or water.