Vegan Pumpkin Spice Cookie Dough
Ingredients
- 1/4 cup rolled oats
- 1 1/2 tsp pumpkin pie spice
- 3/4 cup canned chickpeas, drained and rinsed
- 1/4 cup pumpkin puree
- 8 pitted medjool dates
- 1/4 cup nondairy milk - I use unsweetened oat milk, but any nondairy milk should work
Instructions
- Add the oats and pumpkin pie spice to the food processor and blend until the oats are blended into fine crumbs.
- Add the chickpeas, pumpkin puree, dates, and nondairy milk and blend until everything forms a thick dough, stopping the food processor a couple times to scrape down the sides with a spatula so everything is evenly incorporated.
- Store leftovers in the refrigerator.