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Home Recipes Dessert Sweet Things Chickpea Cookie Dough

Chickpea Cookie Dough

by Jennifer Debth January 19, 2021
2 Comments
5 from 1 vote
JUMP TO RECIPE
This post may contain affiliate links. Read our disclosure policy.

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!

bowl of chickpea cookie dough

Quick Navigation
  • General
  • Ingredients
  • How to make
  • How to serve
  • Get the recipe
  • Frequently Asked Questions
  • Can you make cookies?
  • Can you taste chickpeas?
  • How to store
  • Nutrition information

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!

Ingredients

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.
Pro tip
If you don’t want to use chickpeas, any mild flavored white bean – such as great northern – will work!

How to make

This super yummy (and healthy…win!) sweet treat takes 10 minutes to whip up.

  1. Place chickpeas into a high powered food processor and process until they can be squished into a paste.
  2. Add in peanut butter, almond flour, salt, vanilla, maple syrup, and brown sugar then process again until fully combined.
  3. Fold in chocolate chips then serve and enjoy, chill, freeze, or bake into cookies!
Pro tip
A high powered food processor is absolutely necessary to make this cookie dough. You need the beans to be completely smooth to avoid a lumpy, grainy texture.

How to serve

This chickpea cookie dough can be served in a number of ways:

  1. Eaten immediately. Optional: sprinkle on some Maldon sea salt and grab a spoon!
  2. Chilled in the fridge. Place cookie dough into an airtight container and leave in the fridge until cold, about 30 minutes to 1 hour.
  3. 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.
  4. 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:

  1. Make the dough as directed and preheat your oven to 350ºF.
  2. Portion out the dough using a small cookie scoop onto a baking sheet lined with a silicone mat.
  3. Use two fingers to gently press the dough to flatten slightly.
  4. Bake for 10-15 minutes or until the cookies are baked to your liking.
  5. 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!

spoonful of chickpea cookie dough

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.

– Jennifer

If you’re looking for a little less health-ified cookie dough, check out my edible cookie dough recipe.

bowl of chickpea cookie dough

Chickpea Cookie Dough

5 from 1 vote
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!
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 16 scoops
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Ingredients

US Customary - Metric
  • 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

Instructions

  • 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).
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:5 Days
Freezer:3 Months
Reheat:Enjoy frozen, in the fridge, or warm as cookies
*Storage times may vary based on temperature and conditions

Notes

Nutritional information is for 1 cookie dough "bite" (out of 16) using a small cookie scoop.
How to Bake Dough into Cookies
Instructions for How to Serve (room temp, chilled, frozen, as cookies)

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Nutrition Information

Nutrition Facts
Chickpea Cookie Dough
Amount Per Serving (1 scoop)
Calories 106 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Sodium 166mg7%
Potassium 76mg2%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Vitamin A 4IU0%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chickpeas, gluten free, vegan
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dessert
Cuisine: American
Author: Jennifer Debth

Filed Under: Dessert, Gluten Free, Healthy, Recipes, Sweet Things, Vegan

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  1. Toni

    St. Petersburg, Florida

    February 6, 2021 at 1:05 pm

    5 stars This recipe is so good. Made a few batches. One I left as is & the other baked. So amazing! Love all of your recipes.
    Reply
    • Jennifer @ Show Me the Yummy

      February 8, 2021 at 8:05 am

      Thank you, Toni! Glad you love them 🙂

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