Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a spoon scooping into a bowl of chickpea cookie dough

Chickpea Cookie Dough (Healthy & Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kaylie Grace
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups (16 servings) 1x
  • Category: Dessert, Snack
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan

Description

This chickpea cookie dough recipe is healthy, vegan, gluten-free, and dairy-free! It’s made with canned chickpeas, peanut butter, maple syrup, and oat flour (or almond flour). It can be nut-free, grain-free, and refined sugar-free. Enjoy it as a cookie dough dip, rolled into balls, or baked as cookies. You’ll be surprised by how much this low calorie dessert tastes like real chocolate chip cookie dough! #cookiedough #healthycookiedough #vegancookiedough #cookiedoughdip #chickpeas #desserthummus #dessertdip   

Ingredients

Units Scale
  • 1 can garbanzo beans (1 and 1/2 cups)
  • 1/3 cup peanut butter (or cashew butter or almond butter)
  • 1/4 cup oat flour (or almond flour)
  • 1/4 cup maple syrup (or honey)
  • 3 tbsp brown sugar (optional, but highly recommended!)
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 2/3 cup chocolate chips

Instructions

  1. Rinse and drain the garbanzo beans in a fine mesh strainer. For the best flavor, be sure to rinse them thoroughly.
  2. In a food processor, combine garbanzo beans, peanut butter, oat flour (or almond flour), maple syrup, brown sugar (optional), vanilla extract, salt, cinnamon, and baking powder.
  3. Blend the ingredients until smooth and creamy. Stop and scrape down the sides of the container, pushing the cookie dough toward the blades, as needed.
  4. Add chocolate chips to the food processor. Pulse a few times to mix together.
  5. Transfer the chickpea cookie dough to a bowl or a jar. Enjoy immediately, or cover and store in the refrigerator.

Notes

  • Nut butter: I personally prefer the taste of peanut butter, but I think cashew butter makes it taste most like real cookie dough. If you are nut-free, use sunflower seed butter instead.
  • How to store: Store inside a tightly-sealed jar or container in the refrigerator. Enjoy within 3-5 days. I don’t recommend freezing it.
  • Nutrition information: The nutrition facts below uses oat flour and no brown sugar.

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 115
  • Sugar: 6g
  • Fat: 6g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 3.5g

Find it online: https://www.purelykaylie.com/chickpea-cookie-dough/