Chickpea cookie dough is a nourishing snack that packs a protein and fiber punch! An edible chocolate chip vegan cookie dough recipe that takes only 5 minutes to make!
Why This Recipe Works
99.9% of the time when I make cookies I make them so I can eat the dough. For me, it’s totally the best part! And while I do love to eat some of the dough from my double white chocolate chip cookies, birthday cake cookies and copycat Panera kitchen sink cookies (and do so without guilt!) I just wouldn’t feel my best if I were to snack on that on the daily, ya know?
So, I used a little of what I call “gentle nutrition” and made myself a cookie dough recipe that is made with nutrients that make my body feel a little better like chickpeas, peanut butter and oats. And now you all can join me in making this chickpea cookie dough recipe!
I like to make a batch of this surprisingly vegan cookie dough made with chickpeas to snack on in the mid-afternoon. This is usually when I get a sweet tooth but also need some nourishment to keep powering me through the afternoon! And, yes, it DOES actually taste like cookie dough!
- Oat Flour. You can buy oat flour or make it yourself. I usually make it and to do that you just take quick oats, pop them in a blender, a blend until you’ve got a fine powder!
- Chickpeas. These are sometimes also called “garbanzo beans”. They’re chickpea cookie dough and garbanzo bean cookie dough are the same!
How To Make This Recipe
Making this edible vegan cookie dough could NOT be easier. All you have to do is combine all ingredients into a food processor (I used a mini 3-cup one) except the mini chocolate chips.
Process until it’s very smooth (~2-3 minutes)
Fold in the mini chocolate chips & enjoy!
Chickpea cookie dough DOES taste like cookie dough! It’s super easy to adjust the flavor by adding different extracts and mix-ins.
I like to eat edible cookie dough with a spoon! You can also spread chickpea cookie dough on apple slices, graham crackers, or even add to yogurt for a cookie dough parfait!
Yes! I recommend using a high powered blender to make sure it will get nice and smooth. I have this Ninja blender that I love- it gets everything nice and smooth just like a food processor would!
Yep! I like to use oat flour because it tends to be a bit sweeter than other flours but you could totally use all-purpose flour, whole wheat flour, or 1:1 gluten free flour.
I’d recommend trying to remove as many of the “skins” of the chickpeas as possible. You can run the chickpeas under warm water and simply pop them off with your fingers by gently squeezing them. Or you can pop your chickpeas into a bowl with water and a little baking soda (~1.5 tsp) microwave for ~2 minutes, rinse, them rub them to remove the skins.
Get creative with the mix-ins! Try adding crushed pretzels, shredded coconut or event dried fruit in place or in addition to the chocolate chips!
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Chickpea Cookie Dough
- 1,15.5 oz can of chickpeas rinsed, drained, skins removed as much as possible
- ½ cup finely ground oat flour
- ¼ cup peanut butter
- ¼ cup maple syrup
- 1 tbsp vanilla
- Pinch of salt
- ¼ cup mini chocolate chips
- Combine all ingredients into a food processor (I used a mini 3-cup one) except the mini chocolate chips.
- Process until it’s very smooth (~2-3 minutes)
- Fold in the mini chocolate chips & enjoy!
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