I think I’ve found my new favorite dessert. Made with simple, wholesome ingredients, this chickpea cookie dough recipe is the perfect 10-minute dessert. Loaded with protein, naturally gluten-free, and easy to make vegan, this edible cookie dough is a guilt-free treat you can enjoy by the spoonful. The rich, creamy texture is just the right amount of sweetness for me to satisfy my sweet tooth.
I’m obsessed with my gluten-free edible cookie dough, so I’ll admit—I was skeptical about using chickpeas in dessert. But after just one bite, I was completely hooked on this chickpea cookie dough. The chickpeas blend up so perfectly that you’d never guess they’re the base, and when combined with creamy peanut butter, a touch of maple syrup, a splash of vanilla, and of course, chocolate chips, the result is pure magic. I love that it’s packed with protein and fiber, making it a treat I can actually feel good about eating.
Success Tips
Peeling the chickpeas is essential for achieving the smoothest, creamiest texture in your cookie dough. The skins create a slightly grainy consistency, so removing them ensures a velvety blend. There are a few easy methods to do this:
- Hand Pinching Method: If you prefer a hands-on approach, simply hold each chickpea between your thumb and forefinger and lightly squeeze. The skin will pop right off, leaving you with perfectly smooth chickpeas.
- Towel Rubbing Method: Drain and rinse the chickpeas, then spread them out on a clean kitchen towel. Fold the towel over and gently rub the chickpeas in circular motions. The friction will loosen the skins, making them easy to pick out.
- Baking Soda Method: For an effortless way to remove skins, add the chickpeas to a pot of water with 1 teaspoon of baking soda. Bring to a boil for about 2 minutes, then drain and rinse under cold water. The skins will slip off easily with a gentle rub.
Chickpea Cookie Dough Recipe
Equipment
- 1 blender or food processor
Ingredients
- 1 can chickpeas, 540 ml or 18 ounces, drained, peeled, and rinsed well (once drained and peeled it will be about 1 ½ cups of chickpeas or 250 grams)
- ¼ cup nut butter of choice, I used a sunflower seed butter, Wow Butter
- ¼ cup light brown sugar, (50 grams), packed
- 3 tablespoons oat flour
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup semi-sweet chocolate chips, For dairy-free, use Enjoy Life chocolate chips
Instructions
- Drain, rinse, and peel chickpeas really, really well to help eliminate some of the “bean” taste from the finished recipe.
- In a food processor or high-powered blender, blend together chickpeas, nut butter, brown sugar, oat flour, 2 tablespoons milk, vanilla extract, and salt. If the mixture seems too thick, add 1 more tablespoon of milk. Blend on high speed until smooth.
- Fold in the chocolate chips until they’re evenly distributed.
- Serve immediately. Store leftovers in a sealed food-safe container in the fridge for up to 4 days.
Notes
- Always check ingredient labels to ensure they are gluten-free, and don’t forget to read cross-contamination warnings on packaging.
- A food processor works best for achieving a smooth, creamy texture, but a high-powered blender can work in a pinch. Avoid using a hand mixer, as it won’t break down the chickpeas enough.
- Oat flour helps create the perfect cookie dough texture. If substituting with another flour, make sure it’s safe to eat raw.
- Store leftovers in the fridge for 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chickpea Cookie Dough Step-by-Step
Gather the Ingredients: Gather all the ingredients together.
Rinse and Peel Chickpeas: Drain and rinse 1 can of chickpeas thoroughly. Use the towel method to peel the chickpeas by placing the chickpeas on a clean kitchen towel in one single layer. Fold the towel over and gently rub the chickpeas gently in circular motions. The skins will loosen—pick them out and discard them. Peeling the chickpeas is optional, but I find it makes the cookie dough less grainy and eliminates some of the “bean” taste.
Combine the Ingredients: Using a food processor or high-powered blender, add the drained and peeled can of chickpeas, ¼ cup nut butter (of your choosing), ¼ cup packed light brown sugar, 3 tbsp oat flour, 2-3 tbsp milk (or dairy-free alternative), 1 tsp vanilla extract, and ⅛ tsp salt.
Blend the Ingredients: Blend the ingredients on high speed until smooth. If the mixture seems too thick, add 1 more tbsp of milk and blend again until smooth.
Fold in the Chocolate Chips: Fold in ⅓ cup semi-sweet chocolate chips until evenly distributed.
Serve and Enjoy: Serve the cookie dough immediately as a snack or dessert. Enjoy!
Serving Suggestions
I love eating this chickpea cookie dough straight from the spoon, but it’s also amazing in so many other ways. Sometimes, I roll it into bite-sized balls and pop them in the fridge for a quick, protein-packed snack. I also like spreading it on apple slices or rice cakes for a little crunch. And if I’m in the mood for something extra, I’ll sprinkle in a few more chocolate chips or a pinch of sea salt on top.
Storage Instructions
I keep my leftovers in a sealed food-safe container in the fridge for up to 4 days.
Hi! Can you use Coconut sugar for this? Anytime I use it, it obviously doesn’t have the same bonding effect as regular sugar, but it’s my preference when making baked goods for kiddos. Let me know! Thanks so much!
Hi Ally, We haven’t tried with coconut sugar but since this doesn’t get baked, it might just alter the taste of it a bit but should be okay. Let us know how it goes!