Chickpea Cookie Dough Recipe | The ULTIMATE Guide

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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.

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?! 

ingredients for chickpea cookie dough on wood serving platter

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!

ingredients for chickpea cookie dough in food processor before being blended

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? 😉 

hand holding white bowl filled with chocolate chip chickpea cookie dough

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.

two white bowls filled with chickpea cookie dough on wood serving tray

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.

two clear tulip jars filled with chickpea cookie dough

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?

white bowl of chocolate chip cookie dough on wood serving tray with teal tea towel

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.

white bowl of chocolate chip cookie dough on wood serving tray with teal tea towel

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

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


  • 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


  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.


  • 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

Keywords: Chickpea Cookie Dough, healthy cookie dough, grain free, gluten free, chickpea dessert recipes, vegan recipes with chickpeas

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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. #vegann #chickpea #cookiedough #dairyfree #glutenfree #sugarfree |

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Love these! This is the second chickpea cookie dough recipe I have tried and I love this one, this will be my new go to. I used dates instead of maple syrup. I was concerned that the absence of liquid wouldn’t blend properly but it was perfect. Thanks for the recipe!

  2. this turned out amazing. i usually make peanut butter chickpea blondies without the baking soda or baking powder, but your recipe turns out more like legit cookie dough! it is perfect for me – not too sweet, perfect texture, indulgent but guilt-free!

  3. Wow! I’m really curious about the taste because chickpeas aren’t usually use to make some cookies. But this looks really good. Thank you for this recipe! 🙂

  4. Hi! I’m not allowed oat flour or almond flour ???? do you think it would work with any others?
    Thanks!! Being gluten/dairy/egg free among a bunch of usual substitutes is hard!!

    1. Since it’s a raw recipe you would need a flour that is safe to eat raw. Someone mentioned that they used coconut flour which could work! We haven’t tested it ourselves but if you go that route just keep in mind that coconut flour is much more absorbent.

    2. I know this was ages ago but I didn’t use any flour and it still worked out perfectly.

  5. I loved this recipe. I used tinned chickpeas and peeled them and used a few tbsp of lotus biscoff spread instead of peanut butter (not very healthy whoops) but it tasted really nice!! Would definitely recommend.

    1. Hey there! Did you mean deglet dates? We prefer using medjool dates for sweet things, they’re sort of our go to!

  6. I was completely surprised by this recipe. First, I tried it with canned chickpeas – even rinsed as well as I did, oh man was it beany. Just terrible, threw it away, sat there dough-less and sad the rest of the night because I didn’t have dried beans. After a few days searching stores because people decided to buy out all the dried garbanzo beans (which is just the most obscure thing to be out of), finally got the dried chickpeas as you suggested, gave it a shot – it smelled incredible but I was scared to eat it because of my first failed attempt, which had smelled like heaven and tasted of death. I took a bite of this and interrupted my husband taking a pee just to rave to him about how delicious it was. I also just had more for breakfast. I’ve told at least 3 coworkers about this recipe, and can’t wait to eat more bean-dough at home. This is the best thing, thank you for sharing it!

    1. Haha that’s a great story about interrupting your husband! Glad you were able to try it with the dried chickpeas.

  7. whipped this up today! Crushed up a Theo bar for chocolate chunks. Delicious cookie dough, but nearly impossible to blend without extra liquid. My PB was super runny, but I still needed to add some tablespoons of water. All in all, a tasty treat!

    1. If you don’t have a high powered blender like a Vitamix then a food processor might be a good alternative! But glad you liked it!

      1. Hey I haven’t tried the recipe yet and I know you were going for gluten free but could I use normal plain flour? As that is all I have in. I have ground almonds. I don’t know if that would work? Any ideas would be great. Xx

      2. Since the recipe is uncooked we don’t advise using plain flour as you can get sick from eating it raw. If your almond are ground very fine (like a meal) that would be fine. Although if you were able to grind it down more in a blender that would be best, or you can throw some oats in a blender to make your own flour!

  8. I have made this several times now and have found that for best results, letting it sit for a day or more in the refrigerator or freezer pretty much eliminates any “beany” taste and lets the flavors set. I divide it up in smaller portions and freeze for later. Also, I have experimented with different flavors. Adding butterscotch extract works! I have added fresh ginger, cinnamon, and cardamom to the recipe to make a “spice cookie” one that turned out really well. Recently, I tried a “lemon sugar cookie” experiment that worked out great! I just added the zest of one lemon (organic) and a couple of tablespoons of lemon extract- not juice because the acidity would mess up the recipe! You may want to adjust the amount of extract and zest depending on your taste. Also, I still include the vanilla extract that the recipe calls for – I just added the lemon extract to that.

    1. Hmm that’s tough and a little subjective. I’d say if it’s for a party where people would be enjoying other snacks, 2 tablespoons worth per person is probably a decent snacking amount!

  9. I can’t wait to make this cookie dough for bible study tonight. Would you suggest serving with something? Or do you eat it stragith?

    1. Eating it straight is definitely the intention BUT if you’re able to track down some vegan graham crackers those work great to spread it out on! Or even some apple slices!

  10. Absolute love this recipe. I make it as is sometimes or experiment. Adding cinnamon and ginger turns it into the most glorious gingerbread dough!

  11. Hi Caitlin I can’t wait to try this recipe but I was wondering if I could sub the maple syrup for 1 very overripe banana?

    1. Hey! We haven’t tried subbing for a banana but we have done 2-3 soaked Medjool Dates or 2 tbsp Granulated Sweetener (Coconut Sugar, Brown Sugar, etc) dissolved in 1 tsp of hot water.

  12. I know you haven’t tried freezing it, but has anyone else tried using this in a vegan cookie dough ice cream? I’m curious if small chunks would freeze better than a big blob?

    1. It took a while, but I made the dough into tiny cookie dough chunks and lay them out on a baking tray in the freezer for a few hours. Once they were frozen, I stored them in a Tupperware container in there, and I pull a handful out to drop into a bowl of yogurt for a treat! Because they’re small, they thaw quickly in the yogurt and the texture is great!

  13. Holy smokes this stuff is amazing! I didn’t have all of the ingredients, so I had to leave out/ substitute some things, but oh my word this is delicious! I’m eating it out of the bowl as I type! Definitely making this again. I may try other variations of the basic dough. Thanks for an amazing recipe!

  14. This is so good, I made it and halved the batch for dough and added a bit of water and baking powder and baked as cookies and it actually worked so well! Win win ????

  15. Can this be made in a Vitamix blender instead of food processor? I made this in my food processor and it came out chunky, but I don’t want to risk it turning too liquid in the blender!

    1. You can totally use a blender! If your food processor isn’t cutting it, try the blender and just keep checking it for consistency.

  16. Fantastic recipe! I used the oat flour version, with cashew butter, and the 2 tablespoons of maple syrup was the perfect amount. After reading the notes on the chickpeas, I decided to use canned white beans instead of canned chickpeas, since I didn’t have any fresh beans on hand. I’d previously made a cookie dough dip that said both white beans and chickpeas could be used, and that gave me the idea. It turned out great! No strong bean flavor, and super creamy. The only glitch I had was when I added the chocolate chips: they melted into the dough, as it was quite warm from the blending. However, it did make a pretty swirl pattern, so no harm done! I’m chilling it now, and can’t wait to chow down later! I’ll definitely be making this again