This Chickpea Cookie Dough is a delicious, nutrient-dense dessert that requires just a few basic ingredients!
From Energy Bites to Smokey Sweet Potato Hummus, I love snacks that satisfy the sweet tooth—there's nothing quite like a sweet snack with hidden ingredients to make it lighter and more nutritious!
The first time I tried Chickpea Cookie Dough, it was in a little snack-size tub in the chilled section at a health food store. I had a long drive ahead and wanted a little treat for the ride home. From the first bite, I was in love!
This is a treat I knew I'd have to recreate so I've done all the guesswork and I now have the perfect simple edible cookie dough recipe
Reasons you'll love this recipe
- pantry staples! No tricky or hard to find ingredients here.
- it's simple, healthy, and ready in a matter of minutes
- it's perfect for meal prep because it lasts several days in the fridge and is easy to add to lunches.
Ingredient notes
- chickpeas - this recipe uses canned chickpeas; depending on where you live, you may call them garbanzo beans. Don't worry, they are the same thing.
- almond butter - I find almond butter provides a true cookie dough flavor, but you can use any nut butter here, such as peanut butter, pecan, or sunflower butter.
- Maple syrup - you can also use honey, or if you need to reduce the carbs, go for a sugar-free maple syrup.
- oat flour - you can also use almond flour or heat treated all purpose flour.
- flavor makers - vanilla extract, mini chocolate chips
step by step directions
Prep the Chickpeas
Drain and rinse chickpeas very well. Remove the skins from the chickpeas, rubbing them with a towel will quickly remove the skins without having to individually peel each one. This will create a much smoother cookie dough.
Blend
To a food processor add the skinless chickpeas, almond butter, maple syrup, salt, baking powder and vanilla extract and blend 1-2 minutes until smooth. Add in the oat flour and pulse until well combined, about 30 seconds. Don’t overmix
otherwise, it will become gummy. Transfer the chickpea cookie dough to a bowl or container and fold in mini chocolate chips.
Chill
Cover the container and refrigerate for 30 minutes. This will help the cookie dough solidify and provide the perfect scoopable texture. Scoop and serve!
Tips
- I tested this recipe with Goya Chickpeas.
- Removing the skins of the chickpeas takes under 5 minutes and will yield much smoother dough.
- Oat Flour can be substituted with almond flour or heat-treated all-purpose flour (note below). However, I think the Oat Flour provides a more cookie-like taste and texture!
- Peanut Butter can be swapped for almond butter, but the dough will have more peanut butter and chocolate flavor.
- If you don’t have mini chocolate chips, use regular-size chocolate chips. Add 2-3 more tablespoons of full-size chocolate chips to get more in each bite!
FAQ
This isn't true cookie dough that has raw all-purpose flour and eggs, so it does not carry the same risk that traditional cookie dough does. This is perfectly safe.
Spread flour onto a parchment paper-lined baking sheet and bake at 350°F for 5-6 minutes. Allow to cool, and proceed with the recipe as directed.
Storage + Meal Prep
This vegan cookie dough can be stored for up to four days. Store separately in an airtight container in the fridge. You can also roll it into cookie dough balls if you want to preportion it.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Chickpea Cookie Dough
Ingredients
- 15.5 oz can chickpeas
- ¼ cup (64 g) almond butter
- ¼ cup (85 g) maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- 2 teaspoons pure vanilla extract
- ¼ cup (40 g) oat flour (alternatives below)
- ⅓ cup (56 g) mini chocolate chips
Instructions
- Drain and rinse chickpeas very well. Lay a clean kitchen towel on the counter and place the chickpeas on top. Fold the towel over the chickpeas and gently roll your hands back and forth. This will remove the skins quickly, creating a much smoother texture.
- In a food processor, add the skinless chickpeas, almond butter, maple syrup, salt, baking powder, and vanilla extract and blend for 1-2 minutes until smooth.
- Add in the oat flour and pulse until well combined, about 30 seconds. Don’t overmix; otherwise, it will become gummy.
- Transfer the chickpea cookie dough to a bowl or container and fold in mini chocolate chips.
- Cover the bowl/container with plastic wrap and refrigerate for 30 minutes. This will help the cookie dough solidify and provide the perfect scoopable texture.
Tips:
- I tested this recipe with Goya Chick Peas
- Removing the skins of the chickpeas takes under 5 minutes and will yield a much smoother, tastier dough.
- Oat Flour can be substituted with almond flour or heat-treated all-purpose flour (note below). I think the Oat Flour provides a more cookie-like taste and texture.
- Peanut Butter can be swapped for the almond butter, but keep in mind the dough willhave more of a peanut butter & chocolate flavor then.
- If you don’t have mini chocolate chips, feel free to use regular size chocolate chips. You may want to add 2-3 more tablespoons of full size chocolate chips to get more in each bite!
Nutrition Information
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Nicola says
Could these be baked into actual cookies