Chickpea Cookie Dough Recipe | The ULTIMATE Guide

This Chickpea Cookie Dough is made from wholesome ingredients, but will still satisfy your sweet tooth! Plus it’s Vegan, Grain-Free, and Refined Sugar-Free.

Chickpea Cookie Dough. Yep, you heard me! Who knew that pureéing Chickpeas with 5 other healthy ingredients would result in a thick, cookie dough-esque batter that tastes like dessert, but is also loaded with fiber and plant protein?! 

I certainly did not, but now I do. And this stuff is so dang good, I just had to share the recipe with you!

Now I’ll admit — the first time I heard of this concept, I thought it was crazy. I thought, “How on Earth would Chickpeas taste like Cookies?  Isn’t this, like, pureed dessert Hummus?” 

And while the latter is still kind of true…I’m okay with it. Because somehow the combination of Nut Butter, Vanilla Extract, Oat Flour, Maple Syrup, and Chocolate Chips totally masks the flavor of Chickpeas. And I’m not going to complain about that, that’s for sure!

This recipe could literally not be easier. Simply make your “dough” in a blender or Food Processor, then pulse or fold in your Chocolate Chips by hand. You could also just eat the Chickpea Cookie Dough plain….but everything is better with a little Chocolate, right? 😉 

Substitutions, Substitutions…

I know many of you are Grain-Free, Nut-Free, or avoid eating certain Sugars, etc. Don’t worry — I’ve got you covered. I tested this recipe using as many substitutions that I could think of, and included all of them in this blog post for ya!

• Nut Butter: You need to blend the Chickpeas with some kind of healthy fat, otherwise the final mixture won’t be as creamy or smooth. I prefer to use Cashew Butter, but any will do – it comes down to personal flavor preference.
• Flour: Finally, you need some sort of “flour” to help thicken the puree and make it more fluffy and dough-like. I tested this recipe using both Oat Flour and Almond Flour (for my Grain-Free) friends, and liked both equally! The Oat Flour has a more Cookie-like flavor and was slightly thicker, while the Almond Flour gave an extra creaminess to the batter.
• Sweetener: I’ve seen Chickpea Cookie Dough be made with both Dates and Maple Syrup, so I tested both. Honestly, I couldn’t tell the difference between the two in terms of smoothness or flavor! As long as you soak your Dates beforehand they should blend well into the mixture.

For reference, the top Cookie Dough was made with Dates and Almond Flour, while the bottom was made with Oat Flour and Maple Syrup! As you can see, they both look pretty similar, aside from some small brown flecks in the “batter” made from Dates.

Not only do I love that this Cookie Dough is made from wholesome ingredients, but I also equally love the fact that its sole purpose is to be eaten “raw.” And because there’s no eggs or dairy in it, you don’t have to worry about an upset tummy! I’ve never tried to bake this recipe, and I wouldn’t suggest it. Maybe that’s a project for another day, eh?

A Few Final Thoughts:

• I tested this recipe using both Pressure-Cooked Beans (from my Instant Pot) and Canned Beans, and noticed that the Canned Beans tastes a lot more bean-y than my homemade ones. If you have the option, I would go with homemade! 
• Want to get fancy? Don’t just stop at Chocolate Chips! This Chickpea Cookie Dough would also be yummy with Pretzel Pieces, chopped Nuts, or even pieces of Dried Fruit.
• This Cookie Dough will keep well in the fridge for up to one week…I doubt it will last that long though 😉 I have not tried freezing the leftovers, but don’t imagine that would end well.

If you’re looking for more healthy Vegan Dessert recipes, you’ll also love this Almond Butter Brownies and these Blueberry Crumble Bars!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Chickpea Cookie Dough

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This Chickpea Cookie Dough is made from wholesome ingredients, but will still satisfy your sweet tooth! Plus it’s Vegan, Grain-Free, and Refined Sugar-Free.

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 0 Minutes
• Total Time: 10 minutes
• Yield: about 2 cups 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 ½ cups cooked Chickpeas*
• ¼ cup Nut or Seed Butter*
• 1 tsp Vanilla Extract
• 3 tbsp Oat Flour or ¼ cup Almond Flour
• 2 tbsp Maple Syrup*, plus more to taste
• ¼ cup Dairy-Free Chocolate Chips (or other add-ins of choice)
• ½ tsp Salt

Instructions

1. Add all ingredients, except for the Chocolate Chips, to a high-speed Blender or Food Processor. Process until a thick, even dough forms, scraping the sides of your device as necessary. Keep in mind that the dough will thicken even more after the flour absorbs some of the liquid and after it sits in the fridge.
2. Taste the dough and add more Sweetener, if desired. Transfer the dough into a large bowl and use a Spatula to fold in the Chocolate Chips (or just pulse them in using your blender). Serve and enjoy! Leftovers will keep in the fridge for up to one week.

Notes

• A note on Chickpeas: I cooked my own Chickpeas from dry using my Instant Pot; if you are using canned beans, you’ll need about 1 can for this recipe. If you use canned beans, REALLY rinse and drain them well! I also tested this recipe with canned beans and noticed that the final dough tasted much more bean-y than with pressure cooked beans. If you go with canned, I would suggest adding extra Vanilla Extract and Sweetener to mask that flavor. Finally, if your canned Beans have Salt in them, reduce the amount of Salt in this recipe by ¼ tsp.

• Nut Butter: The Nut Butter you use will affect the final flavor of the Cookie Dough. Cashew Butter is my favorite, though Almond/Peanut Butter or Tahini are also yummy! If your Nut Butter is salted, reduce the Salt in the recipe by ¼ tsp.
• Sugar Substitutions: the Maple Syrup can be replaced with 2-3 soaked Medjool Dates or 2 tbsp Granulated Sweetener (Coconut Sugar, Brown Sugar, etc) dissolved in 1 tsp of Hot Water

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