Vegan Reeses Cookie Dough

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How this works

Vegan Reeses Cookie Dough

Servings: 3 people
Calories: 0.419kcal


  • 1 can chickpeas, drained
  • 1/4 cup creamy peanut butter, at room temperature
  • 1/2 tsp kosher salt
  • 3 1/2 Tbsp brown sugar
  • 1 1/4 tsp vanilla extract
  • 1 tsp melted coconut oil
  • 2 Tbsp almond flour or oat flour
  • 3 Tbsp dairy-free chocolate chips


  • In a large bowl, rinse the chickpeas under water, rubbing off the outer transparent shells. The shells will float to the top of the water in the bowl, while the shelled chickpeas will sink to the bottom. Skim the shells out of the water and discard them, then repeat to remove as many of the shells as you can.
  • Drain the chickpeas, then add them to a blender along with the peanut butter, salt, brown sugar, vanilla extract, coconut oil, and almond flour. Blend the mixture at low speed until a smooth, thick dough is formed, scraping down the sides of the blender if needed to fully incorporate.
  • Transfer the dough into a large bowl, and fold in the chocolate chips.
  • You can store the dough in the refrigerator covered in parchment paper (press it onto the cookie dough) and sealed in an airtight container for up to 5 days.


Reprinted with permission from Crazy Good Vegan by Lloyd Rose. Page Street Publishing Co. 2022. Photo credit: Sarah Kermalli.


Calories: 0.419kcal | Carbohydrates: 50g | Protein: 14g | Fat: 19g | Sodium: 750mg | Fiber: 7g | Sugar: 21g
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