This sweet and chocolatey Chickpea Cookie Dough is made from a short list of healthy ingredients. Blended together in seconds, this smooth and decadent vegan dessert is perfect to serve to a crowd or when a sugar craving strikes!
Cookie dough made from beans? Yes, we’re doing it!
You won’t believe how realistic this Chickpea Cookie Dough tastes. If you’re like me and LOVE eating cookie dough as a treat, this healthy alternative should be right up your alley. Smooth, sweet, and a little nutty, this vegan cookie dough doesn’t taste like beans at all and is 100% safe to eat.
Pureeing canned chickpeas together with peanut butter, maple syrup, and a few baking essentials transforms a simple cookie batter into a delectable dip you can bring to parties and celebrations. You can stir in chocolate chips for a classic chocolate chip cookie flavor, or mix things up with pretzels, candy, or nuts instead.
Grab your graham crackers, pretzels, apple slices, or a big spoon and get to snacking!
Why you’ll love this chickpea cookie dough
- It’s ready to eat in under a minute.
- You can eat it on your own or bring it to parties.
- It’s made with a handful of healthy ingredients.
Chickpeas: Canned are best! Just rinse well with water and dump them right into your food processor.
Peanut butter: Feel free to make this with any kind of nut butter if peanut butter isn’t your thing. Cashew butter is great but seed butter or tahini would be great if you have an aversion to nuts.
Almond flour: To help thicken the dip and give it the classic cookie dough texture. You can use oat flour if you don’t have almond.
Maple syrup: For a hint of natural sweetness. Make it extra sweet by adding 1 tablespoon of granulated sugar into the batch.
Baking basics: Like vanilla, baking powder, cinnamon, and salt. Baking powder is usually needed to help cookies rise as they bake, but adding it to this no-bake dessert helps it taste more like cookie dough.
Chocolate chips: Because it won’t be chocolate chip cookie dough without them!
How to make chickpea cookie dough dip
Step 1: Process the chickpeas. In a food processor, pulse the chickpeas, peanut butter, almond flour, baking powder, cinnamon, and salt together for 10 to 15 seconds.
Step 2: Add the maple syrup and vanilla. Pour in the maple syrup and vanilla as the food processor continues to run. When the mixture resembles cookie dough, turn it off.
Step 3: Serve and enjoy! Scoop the dough into a bowl, then stir in the chocolate chips. Eat it with a spoon or use graham crackers for dipping!
Tips and tricks
-Rinse the chickpeas well before blending them in the food processor. Rinsing as much aquafaba (chickpea water) off as possible will prevent the dough from tasting like beans.
-Nut allergy? Sunflower seed butter or tahini would be the best substitutes for peanut or nut butter.
-This recipe can be made in a blender if you don’t have a food processor. You may need to scrape the sides of the bowl down more often as it blends.
-Add ins: In addition or to replace the chocolate chips in the dough, feel free to stir in crushed pretzels, nuts, candy, sprinkles, or dried fruit.
-Health benefits: The chickpeas in this recipe help it to boast plenty of protein. Shape magazine wrote an article all about the health benefits of chickpeas if you aren't already convinced!
Can I use this to make chickpea chocolate chip cookies?
Yes! You can easily turn this dough into chickpea cookies in under 15 minutes. Here’s how it’s done:
- Make the cookie dough according to the recipe instructions. Preheat the oven to 325ºF and line a baking sheet with parchment paper.
- Next, use a spoon to scoop small balls of cookie dough out of the food processor and place them on the baking sheet. Make sure to leave about 2 inches in between each cookie. Press the tops of each ball down so the cookies spread a little as they bake.
- Last, bake the cookies for about 10 minutes. When they’re done, let them cool for a few minutes before transferring them to a wire rack to cool completely.
- And, if you end up loving the, be sure to check out my peanut butter chickpea cookies and my chickpea pancakes!
- Refrigerator: Store the cookie dough in an airtight container for up to 1 week.
- Freezer: Keep the cookie dough in an airtight container or sealed freezer-safe bag. It freezes well for up to 3 months. Let it thaw in the fridge overnight and stir it well before serving.
More vegan desserts
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Chickpea Cookie Dough
- 15 oz. chickpeas drained and rinsed
- ¼ cup almond flour
- ¼ cup peanut butter see notes
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon optional
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chips
- Add the chickpeas, almond flour, nut butter, baking powder, salt, and cinnamon (if using) to your food processor and pulse for 10-15 seconds.
- With the motor still running, pour the syrup and vanilla in through the top, which should allow the mixture to form into cookie dough. You may need to scrape down the sides once or twice. If it's still not coming together, add 1 teaspoon milk.
- Scoop the cookie dough out into a bowl, then stir in the chocolate chips. Enjoy!