Chickpea Cookie Dough

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If you’ve ever been tempted to eat raw cookie dough straight out of the bowl, then this chickpea cookie dough recipe is perfect for you! This cookie dough is naturally gluten-free, vegan, and is good for you since we use garbanzo beans. In addition, it takes next to no time to make so that you can enjoy this cookie dough straight off the spoon within minutes.

The chickpeas give the dough a silky texture, and thanks to its neutral taste, this edible cookie dough tastes nothing like beans. Feel free to treat this as a healthy cookie dough dip with some chopped veggies or on its own! I love finding fun new ways to add healthy ingredients into desserts; try my Avocado Chocolate Brownie Cupcakes if you’re looking for another decadent but healthy treat.

Key Ingredients You Need

Ingredients needed to make chickpea cookie dough.

Chickpeas – You can also find them labelled as garbanzo beans. You can make your own chickpeas from dried, or you can use canned chickpeas. Since canned chickpeas are already cooked, it’s more convenient than cooking your own. When using canned chickpeas, be sure to rinse and drain them thoroughly to cut the sodium content.
Peanut butter – Make sure you use smooth peanut butter and not chunky to keep the cookie dough texture smooth.
Oats – To keep this recipe flourless, I use rolled oats. Raw flour must be baked first for it to be safe to consume. Using oats instead of flour keeps this a no-bake recipe as you can skip baking the flour.

Set of two photos showing chickpeas being rinses and then chickpeas, peanut butter, and maple syrup added to a food processor.

Step 1: Rinse and drain the chickpeas.

Step 2: Add the chickpeas, peanut butter, maple syrup, and vanilla extract to a food processor.

Set of two photos showing oats being added to the food processor and then cinnamon.

Step 3: Add the oats and brown sugar to the food processor.

Step 4: Add the cinnamon and salt.

Set of two photos showing ingredients blended in a food processor and then chocolate chips added in.

Step 5: Turn on the food processor and blend until the mixture is smooth.

Step 6: Using a spatula, fold in the chocolate chips.

Close up image of chickpea cookie dough.

Tips For This Recipe

If you’re all out of peanut butter, you can swap for any nut butter of your choice. Almond butter and cashew butter are great alternatives.
I like using real vanilla extract instead of artificial for the best flavor.
Are you making this to enjoy with your kids? You could totally add some sprinkles on top!
If the mixture is too dry for your liking, you can add some almond milk to the food processor. Blend to combine before adding in the chocolate chips.
If you have mini chocolate chips, they are perfect for this recipe as you can get multiple little bits of chocolate in every bite.
If your food processor runs warm and the mixture is warm, let it cool for a couple of minutes before folding in the chocolate chips, so it doesn’t melt into the batter.

Side view of a metal bowl of chickpea cookie dough with a spatula with some dough on it, beside it on the counter.

Frequently Asked Questions

Is this healthy?

How often can you say that cookie dough is healthy? Thanks to chickpeas, peanut butter, and oats, this is quite a nutritious dessert. It’s packed with protein, fiber, iron, and antioxidants.

Can this be baked?

This recipe is to be enjoyed as edible cookie dough and is not for baking.

How long does this keep? How do I store it?

This recipe will keep for up to 5 days. Be sure to keep it covered and store it in the fridge. You could freeze it to make it last longer. I recommend freezing in small portions so you can thaw a serving as needed.

What if I don’t have a food processor?

You can also make this cookie dough with a blender if you don’t have a food processor. Unfortunately, it would be challenging to make this by hand mashing, and the texture won’t be the same.