Craving cookie dough without the guilt? This chickpea cookie dough is a game-changer. It’s creamy, safe to eat raw, and made with simple ingredients you probably already have at home. Plus, it’s high in protein, fiber, and healthy fats, making it a satisfying and nutrient-rich dessert or snack. And no — you won’t taste the chickpeas!
Perfect for clean eating, vegan diets, or anyone looking for a healthier treat that still tastes indulgent.
Why Chickpea Cookie Dough?
- Chickpeas add a creamy texture without needing butter or eggs
- Packed with plant-based protein and fiber
- Naturally sweetened with maple syrup or dates
- Easy to make in just 5 minutes with a blender or food processor
- Safe for kids and great for snacking anytime
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons nut butter (peanut, almond, or cashew)
- 2–3 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 tablespoons almond milk (as needed for blending)
- 1/3 cup dark chocolate chips
Optional Add-ins
- 2–3 pitted dates (for extra sweetness)
- A dash of cinnamon
- A scoop of protein powder
- Chopped nuts or coconut flakes
Instructions
1. Prepare chickpeas:
Rinse and drain chickpeas well. For the creamiest texture, remove the skins (optional but recommended).
2. Blend:
In a food processor or blender, combine chickpeas, nut butter, maple syrup, vanilla, and salt. Blend until smooth, scraping down the sides as needed.
3. Adjust texture:
Add almond milk one spoon at a time until it reaches a doughy consistency.
4. Add chocolate chips:
Fold in chocolate chips (or blend them briefly for a chunkier texture).
5. Serve or store:
Enjoy immediately or refrigerate for a firmer consistency. Store in an airtight container in the fridge for up to 5 days.
Expert Tips
No food processor? Use a high-speed blender and add a bit more liquid.
Chill before serving: It tastes best after 30 minutes in the fridge.
Want it sweeter? Add dates or a bit more maple syrup.
Make it a dessert dip: Serve with apple slices, pretzels, or graham crackers.
Add crunch: Top with granola, seeds, or chopped nuts.
Nutrition (Per Serving – 2 tbsp, makes about 6–8 servings)
- Calories: 130
- Protein: 4g
- Fat: 6g
- Carbs: 14g
- Fiber: 3g
- Sugar: 5g
Nutrition may vary depending on nut butter and sweeteners used.
This chickpea cookie dough is a healthy twist on a favorite comfort food. It’s rich, satisfying, and perfect when you want something sweet but nourishing. Best of all, it’s quick to make, kid-approved, and free of refined ingredients. Whether you’re eating it by the spoonful or pairing it with fruit, it’s a treat you’ll feel good about.
FAQ’s
Does chickpea cookie dough taste like chickpeas?
Not at all! The nut butter, vanilla, and sweetener completely mask the flavor of chickpeas, leaving you with a smooth, sweet dough that tastes just like the real thing.
Is chickpea cookie dough safe to eat raw?
Yes! There are no eggs or raw flour in this recipe, so it’s completely safe to eat straight from the bowl.
Can I use dried chickpeas instead of canned?
Yes, just make sure to cook them fully and let them cool before blending. Canned chickpeas are quicker and more convenient for this recipe.
How long does chickpea cookie dough last in the fridge?
It stays fresh for up to 5 days in an airtight container in the refrigerator. You can also freeze it for up to 1 month.
Can I add protein powder to this recipe?
Absolutely! Add 1–2 tablespoons of your favorite protein powder to boost the protein content. You may need to add extra liquid to keep the texture smooth.
