My first experience of ever making cookie dough from chickpeas was in this recipe for Cookie Dough Ice Cream. That was six years ago (which feels like yesterday) and I was so impressed with whoever came up with this genius idea because, to look at a can of garbanzo beans and to say, “You know what I can make with these? Cookie dough!” Now that takes a creative mind. Does it taste JUST like cookie dough? That’s like saying sweet potato toast tastes just like toast. Maybe that is a bad comparison because that is a food trend I do not get at all. It’s more like how Nice Cream made from bananas doesn’t taste exactly like milk-based ice cream but it does the trick. Plus if you kids have never tasted raw cookie dough, they will be in for a real treat with this idea for Cookie Dough Hummus Lunchables!
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Packed with lots of protein from the beans, these Cookie Dough Hummus Lunchables make the perfect accompaniment to your child’s lunchbox or even for an after school snack. My favorite way to serve it? In a mason jar with a plastic, reusable container to recreate a Lunchables idea! Simply wash out a container that had an individual serving of applesauce or mandarin oranges inside and now you have a to-go item that is easy to pack and even easier to transport around. You can place some mini cookies or sliced fruit* in the container or skip the Lunchables idea all together and just throw in a spoon.
*If you are using sliced apples, make sure you squirt some lemon juice on top to prevent from browning.
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Made with garbanzo beans, these Cookie Dough Hummus Lunchables are a healthier treat option to throw into your kid’s lunchbox!
Print
Cookie Dough Hummus Lunchables
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
Ingredients
- 1 can chickpeas, rinsed and drained
- 1/2 c. rolled oats
- 3 Tbsp. brown sugar (or maple syrup)*
- 2–3 Tbsp. dairy free milk
- 2 Tbsp. unsweetened applesauce (or 1 Tbsp. dairy free butter, melted)
- 1/2 tsp. vanilla
- pinch of sea salt
- 1/2 c. dairy free mini chocolate chips
Instructions
- Throw everything except for the chocolate chips into a food processor.
- Puree until completely smooth. Add more dairy free milk if needed to make smoother.
- Fold in the chocolate chips.
- Place into four smaller-sized mason jars. Seal and chill for up to 5 days.
Notes
*If you are using a liquid sweetener, the consistency might be too runny so adjust the amount of dairy free milk accordingly.
Nutrition
- Serving Size: 1/3 c.
- Calories: 251
- Sugar: 9.8g
- Sodium: 61mg
- Fat: 5g
- Carbohydrates: 40.3g
- Fiber: 9.2g
- Protein: 10.6g
Are you in need of some lunchbox help for your kids as your prepare for going back to school? I have over 40 fun packed lunch ideas that you can find here, snacks included!
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Check out these other fun ideas for Lunchables:
I love this receipe! I substitute the syrup for honey, double the oatmeal (blend it to be fine) and use coconut almond milk. It turns out amazing!
Is it imperative to use dairy free??
J
Not at all! 🙂
Whoa! This is a brilliant idea. Need to try it.
I made this – it’s very good! It has the exact texture of cookie dough and with the mini chocolate chips you can trick yourself into thinking it’s the real deal because it’s sweet. Thanks for a great recipe!
★★★★★
Wow! This sounds amazing! And way healthier than just eating vegan cookie dough with a spoon because I’ve done that way too many times. Also, I love the idea of dipping cookies in “cookie dough.”
This looks incredibly delicious! Thanks for the share, love checking out your blog!