Chickpea Cookie Dough Recipe

Three small bowls filled with edible chickpea cookie dough topped with chocolate chips, arranged on a wooden serving board. A decorative spoon and scattered chocolate chips are placed nearby.

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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.

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snack

Cuisine: American

Keyword: chickpea cookie dough

Servings: servings

Author: Cheryl Johnson

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.
To bake these, add a leavening agent: Stir in about ¼–½ teaspoon baking powder (or a pinch of baking soda) per batch of dough to give the cookies structure. Preheat the oven to 325–350 °F. Scoop 2–3 Tbsp portions onto a parchment-lined baking sheet. Lightly flatten the top. Bake for about 10–12 minutes, depending on size. Let rest on the sheet for a few minutes, then transfer to a rack .

Nutrition