This Chickpea Cookie Dough tastes like chocolate chip cookie dough, but is packed with protein and fiber! This edible cookie dough is a safe to eat, easy, and healthy way to satisfy your sweet tooth. Gluten-free and vegan!
Trevor is all about the cookie dough, but I’m all about the cookies. Today’s chickpea cookie dough recipe checks both those boxes (the dough can be eaten raw AND they can be baked into cookies), and BONUS: it’s healthy!
An edible cookie dough recipe that’s delicious and nutritious? It doesn’t get better than that!
- Chickpeas – the base for our dough! Chickpeas give a delicious creamy texture when blended. They also add a sneaky boost of nutrition since they’re high in both protein AND fiber.
- Peanut Butter – helps to hide the flavor of chickpeas. It adds a rich, nutty flavor and a good amount of healthy fat! I don’t recommend another nut butter, because peanut butter has a stronger flavor which masks the beans.
- Almond Flour – gives the cookie dough its structure while also keeping it gluten-free.
- Salt – cuts sweetness and brings out other flavors.
- Vanilla Extract – adds depth of flavor and warmth.
- Maple Syrup – one of our sweeteners. Pure maple syrup has a rich flavor and also provides more moisture to the dough, keeping it silky smooth.
- Dark Brown Sugar – our second sweetener. I love using dark brown sugar along with the maple syrup, because it gives the dough a more classic chocolate chip cookie dough flavor!
- Chocolate Chips – use a vegan variety to keep this vegan or play around with your favorite mix-ins such as butterscotch chips, white chocolate chips, M&Ms, and more!
- Maldon Sea Salt – for garnish, if desired.
How to make
This super yummy (and healthy…win!) sweet treat takes 10 minutes to whip up.
- Place chickpeas into a high powered food processor and process until they can be squished into a paste.
- Add in peanut butter, almond flour, salt, vanilla, maple syrup, and brown sugar then process again until fully combined.
- Fold in chocolate chips then serve and enjoy, chill, freeze, or bake into cookies!
How to serve
This chickpea cookie dough can be served in a number of ways:
- Eaten immediately. Optional: sprinkle on some Maldon sea salt and grab a spoon!
- Chilled in the fridge. Place cookie dough into an airtight container and leave in the fridge until cold, about 30 minutes to 1 hour.
- Frozen. Use a small cookie scoop and scoop the dough onto a silicone mat lined baking sheet. Optional: sprinkle with Maldon sea salt. Place in the freezer until frozen, about 1 hour. Enjoy frozen and store leftovers in a sealed airtight container.
- As a cookie. See below for how to make chickpea cookie dough into cookies.
Can chickpea cookie dough be made into cookies?
Yes! This chickpea cookie dough is great raw but you can also bake it into cookies. Here’s how:
- Make the dough as directed and preheat your oven to 350ºF.
- Portion out the dough using a small cookie scoop onto a baking sheet lined with a silicone mat.
- Use two fingers to gently press the dough to flatten slightly.
- Bake for 10-15 minutes or until the cookies are baked to your liking.
- Remove from the oven, sprinkle with Maldon sea salt, and cool slightly before serving!
Can you taste the chickpeas in chickpea cookie dough?
No! Making an edible cookie dough using chickpeas, of course, brings about one major concern: does it really taste like chocolate chip cookie dough or does it taste like chickpeas and chocolate chips?
Believe me when I say, you won’t even know your cookie dough contains chickpeas. You can satisfy that craving for chocolate chip cookie dough in a healthy way without sacrificing the taste!
How to store
Leftover chickpea cookie dough will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months (see above on how to freeze).
To enjoy again, thaw in the fridge if frozen then serve straight from the fridge or bring to room temperature.
If you’re looking for a little less health-ified cookie dough, check out my edible cookie dough recipe.
Chickpea Cookie Dough
Equipment for this recipe
- 1 (15 oz) can cooked chickpeas rinsed and drained (can sub with any mild white bean)
- 1/4 cup all natural peanut butter
- 1/4 cup almond flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3 tablespoons pure maple syrup more or less to taste
- 3 tablespoons packed dark brown sugar more or less to taste
- 1/2 cup vegan chocolate chips
- Maldon sea salt for garnish, if desired
- Place chickpeas into a high powered food processor.
- Process, scraping down the sides as needed, until the chickpeas break down (you should be able to squish them into a paste with your fingers).
- Add in peanut butter, almond flour, salt, vanilla, maple syrup, and brown sugar.
- Process again until well combined.
- Transfer dough to an airtight container, then fold in chocolate chips.
- Sprinkle with maldon sea salt (optional) and eat immediately, chill in the fridge until cold, scoop into cookie dough bites and freeze (our favorite) or bake into cookies (our favorite).
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*Note: Nutrition information is estimated and varies based on products used.