If you love cookie dough but want a healthier, protein-packed version, this Chickpea Cookie Dough is for you! It’s smooth, sweet, and completely safe to eat raw. Made with simple, wholesome ingredients, this recipe is gluten-free, vegan, and ready in just 5 minutes. Whether you need a quick snack or a better-for-you dessert, this edible cookie dough is sure to satisfy your cravings.
Why You'll Love This Recipe
- Ready in 5 minutes – No baking required!
- High in protein & fiber – Chickpeas provide a natural protein boost.
- Gluten-free & vegan – Perfect for various dietary needs.
- No refined sugar – Naturally sweetened with maple syrup.
Looking for more delicious gluten-free treats? Try these Easy Gluten-Free Egg Bites for a quick breakfast or this Gluten-Free Chicken Cornbread Casserole for a cozy meal.
Key Ingredients
- Chickpeas – The base for this edible cookie dough, adding protein and fiber.
- Almond butter – Adds creaminess and a mild nutty flavor.
- Maple syrup – Naturally sweetens without refined sugar.
- Vanilla extract – Enhances the cookie dough flavor.
- Oat flour – Helps with texture and makes it thick.
- Dark chocolate chips – Adds rich, chocolatey goodness.
Equipment Needed
- Food processor – For blending the chickpeas into a smooth texture.
- Mixing bowl – To combine and mix the dough.
- Spatula – For stirring in the chocolate chips.
- Measuring cups and spoons – For accurate ingredient portions.
How to Make Chickpea Cookie Dough
Step 1: Blend the Chickpeas
Drain and rinse the chickpeas, then add them to a food processor with almond butter, maple syrup, and vanilla extract. Blend until smooth.
Step 2: Add the Dry Ingredients
Add oat flour and a pinch of salt to the mixture. Blend again until thick and creamy.
Step 3: Stir in Chocolate Chips
Transfer the dough to a bowl and fold in the chocolate chips.
Step 4: Serve & Enjoy
Enjoy immediately or chill for 15 minutes for a firmer texture.
If you love chickpeas, you’ll also enjoy this Cucumber Chicken Salad packed with flavor!
Recipe Tips & Variations
How to Make it Nut-Free
Swap almond butter for sunflower seed butter or tahini.
Can I Use Another Sweetener?
Yes! You can substitute maple syrup with honey or date syrup.
Storage Tips
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Freeze for up to 2 months and thaw before eating.
FAQ
Nope! The vanilla and almond butter mask the flavor, making it taste like real cookie dough.
Yes! Since there are no raw eggs or wheat flour, it's completely safe.
This dough is best eaten raw, but if you want to bake it, add ½ teaspoon of baking powder and bake at 350°F for 10-12 minutes.
The Best Chickpea Cookie Dough Recipe (Vegan & High-Protein)
Equipment
- Mixing Bowl
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- ¼ cup almond butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup oat flour
- ¼ cup dark chocolate chips
Instructions
- Blend chickpeas, almond butter, maple syrup, vanilla, and salt until smooth.
- Add oat flour and blend again until thick.
- Stir in chocolate chips.
- Enjoy immediately or chill before serving.
