Side Dish
Chickpea Cookie Dough
Health Benefits: Chickpeas Chickpeas, also known as garbanzo beans, are nutrient‑dense legumes rich in plant‑based protein, fiber, and minerals such as magnesium and potassium. Their high soluble‑fiber content slows digestion and helps blunt postmeal rises in blood glucose, while their naturally low glycemic index supports a steadier insulin response. Chickpeas also contribute to improved satiety, which can aid weight management—an important factor in diabetes care. Regular inclusion of legumes like chickpeas has been associated with better glycemic control and cardiovascular health, making them a smart, diabetes‑friendly ingredient in both savory dishes and healthier desserts. Nutrition Tip: Low Glycemic Flour Swap Swapping regular flour for almond flour and oat flour creates a lower‑glycemic base that supports steadier blood‑sugar responses. Almond flour is naturally low in carbohydrates and rich in monounsaturated fats and fiber, which slow digestion and help reduce post‑meal glucose spikes. Oat flour adds beta‑glucan, a soluble fiber shown to slow carbohydrate absorption and improve insulin response. Together, they make baked goods more supportive for people managing diabetes. References: Jenkins DJA, Kendall CWC, Augustin LSA, et al. Effect of legumes as part of a low glycemic index diet on glycemic control and cardiovascular risk factors in type 2 diabetes. Arch Intern Med. 2012;172(21):1653‑1660. American Diabetes Association. Beans and Legumes and Diabetes. 2024. American Diabetes Association. Glycemic Index and Diabetes. 2024. Whitehead A, Beck EJ, Tosh S, et al. Cholesterol‑lowering effects of oat β‑glucan: a meta‑analysis of randomized controlled trials. Am J Clin Nutr. 2014;100(6):1413‑1421.
Source: Live Tula Meal Planner
1 steps, about 10 minutes
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01Drain the chickpeas and add them to a food processor. 2. Add the peanut butter, oat flour, almond flour, maple syrup, vanilla extract, almond milk, and salt. 3. Blend on high for about 30 seconds. 4. Stop and scrape down the sides and bottom of the bowl. 5. Blend again for 30–45 seconds, or until the mixture becomes smooth. 6. Adjust texture if needed: add a splash of almond milk if too thick or add oat flour a tablespoon at a time if too thin. 7. Fold in the chocolate chips or cacao nibs and pulse a few times to distribute them evenly. 8. Transfer the chickpea cookie dough to a serving bowl. Serve with fruit slices or enjoy by the spoonful as a snack.
Health Benefits: Chickpeas Chickpeas, also known as garbanzo beans, are nutrient‑dense legumes rich in plant‑based protein, fiber, and minerals such as magnesium and potassium. Their high soluble‑fiber content slows digestion and helps blunt postmeal rises in blood glucose, while their naturally low glycemic index supports a steadier insulin response. Chickpeas also contribute to improved satiety, which can aid weight management—an important factor in diabetes care. Regular inclusion of legumes like chickpeas has been associated with better glycemic control and cardiovascular health, making them a smart, diabetes‑friendly ingredient in both savory dishes and healthier desserts. Nutrition Tip: Low Glycemic Flour Swap Swapping regular flour for almond flour and oat flour creates a lower‑glycemic base that supports steadier blood‑sugar responses. Almond flour is naturally low in carbohydrates and rich in monounsaturated fats and fiber, which slow digestion and help reduce post‑meal glucose spikes. Oat flour adds beta‑glucan, a soluble fiber shown to slow carbohydrate absorption and improve insulin response. Together, they make baked goods more supportive for people managing diabetes. References: Jenkins DJA, Kendall CWC, Augustin LSA, et al. Effect of legumes as part of a low glycemic index diet on glycemic control and cardiovascular risk factors in type 2 diabetes. Arch Intern Med. 2012;172(21):1653‑1660. American Diabetes Association. Beans and Legumes and Diabetes. 2024. American Diabetes Association. Glycemic Index and Diabetes. 2024. Whitehead A, Beck EJ, Tosh S, et al. Cholesterol‑lowering effects of oat β‑glucan: a meta‑analysis of randomized controlled trials. Am J Clin Nutr. 2014;100(6):1413‑1421.
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