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This edible Chickpea Cookie Dough satisfies your sweet tooth without guilt. Rich and tasty, this edible bean dough is surprisingly healthy, vegan, gluten-free and high in protein. As a dip or by the spoon, it literally tastes like cookies.
One thing about me is that I love cookie dough. In any shape or form, there is something about cookie dough that hooks me in. Probably because everything tastes better if you eat it by the spoon.
Cookie dough with chickpeas..? Whaaat?! The first time I made this cookie dip, my girlfriend threw a weird glance at me and refused to believe it. She even refused to try. For her there is – or better was – no such thing like desserts made from beans.
Until she finally tried it, unaware of the fact that in reality, the cookie dough she was eating had chickpeas inside. I told her it was my famous protein cookie dough. First, she had just a spoon. That spoon was enough to convince her, she had the entire thing. “It’s so good that it doesn’t taste like chickpeas!”
Why you will love chickpea cookie dough
Black bean brownies, chickpea brownies and cookies…If you have never baked with beans before, this is your sign. Believe me, you’re not gonna regret it. Here are four simple reasons why you will love this chickpea cookie dip.
- It’s healthy, vegan, gluten-free and rich in fibers. Plus, it’s naturally high protein from the garbanzo beans. For more protein, consider scooping in some more protein powder.
- This garbanzo bean dip is rich and tasty, with a sweet flavor and plenty of chocolate chips. Literally, cookie dough by the spoon.
- Making a “dessert hummus” that tastes like cookie dough is incredibly quick and easy. You just need to add all ingredients to a food processor and blend until smooth.
- Chickpea cookie dough is such a versatile recipe, you can serve it as a dessert or as a snack. It tastes delicious on its own, or as a dip for apple slices, mini pretzels, or graham crackers.
Why is chickpea cookie dough healthy?
This may be one of the healthiest cookie dough recipes ever. It is perfect to satisfy your cravings without any guilt, because it’s actually good for you. Let me tell you why!
- Gluten-free, dairy-free, oil-free, flourless, refined sugar-free
- Rich in plant based protein
- Packed with dietary fibers, minerals and vitamins
- High volume, filling and satisfying
Ingredients & substitutes
Healthy chickpea cookie dough. You only need a handful of wholesome ingredients to whip up a dessert dip that tastes like cookies. Read further to learn everything on recipe ingredients and substitutes.
- Chickpeas. For convenience, I normally use low-sodium can chickpeas, but you are free to cook your own beans at home. Chickpeas can also be replaced with white beans, if you desire.
- Nut butter. This recipe can be prepared with any creamy nut butter you like, such as peanut butter, almond butter or cashew butter. For a nut-free dough, use white tahini or sunflower seed butter.
- Maple syrup. A couple tablespoons maple syrup sweetens the cookie dough in a healthier way, without the need for refined sugars. Great alternatives to pure maple syrup are honey, agave syrup, and keto liquid sweeteners.
- Rolled oats. Oats give bulk to the dip, ensuring a great texture. You can substitute oats with almond flour or protein powder, read further for more details.
- Milk of choice. A couple tablespoons of milk are necessary to give the cookie dough a smooth texture. Both dairy and dairy-free milk are great, my recommendations are unsweetened almond milk and oat milk.
- Vanilla extract. In chickpea cookie dough recipes, half teaspoon of pure vanilla extract enhances all the good flavors.
- Sea salt. A pinch of salt balances sweetness and brings out more flavor. You can skip the salt, in case the canned chickpeas are already very salted.
- Chocolate chips. I like using a mix of mini chocolate chips and regular chocolate chips, extra dark chocolate in both cases. But also regular milk chocolate chips are okay.
Recipe variations
- High protein chickpea cookie dough. Replace the oats with a protein powder of your choice, flavored or neutral. I like making mine with a scoop of vanilla whey protein powder.
- Almond flour chickpea dip. Substitute the oats with almond flour, it’s a great way to add more protein and make the dessert a hundred percent gluten-free.
- White beans cookie dough. Use white beans as a substitute for chickpeas, your dessert dip will have a sweeter, more delicate flavor. I highly recommend giving it a try.
- Extra mix-ins. Add more taste and texture by stirring in your dip extra ingredients such as pieces of almonds, chopped walnuts or pecans, raspberries, raisins or coconut flakes.
How to make healthy cookie dough with chickpeas
Making this recipe is pretty easy. After draining the beans, all you have to do is blending all together in a food processor until smooth. Here are more details for you.
- Drain and rinse your can chickpeas, or jump to step 2 if you cook your own beans.
- In a blender, combine chickpeas with nut butter, rolled oats, maple syrup, vanilla extract and a pinch of salt. Process until smooth, adding 2 to 3 tablespoons of milk if the cookie dough is too thick.
- Stir in some chocolate chips and give a good mix. Serve right away or keep refrigerated for a maximum of 2 days.
Storage directions
You can enjoy your chocolate chips “hummus” right after making, or refrigerate it for later. Leftovers should be placed in an airtight food container, mason jar, or in a bowl covered with plastic wrap. Store in fridge for a maximum of 2 days.
Yes, you can replace canned chickpeas with cooked dry garbanzo beans. But keep in mind that it will require more time, as the beans need to be soaked ahead and cooked for about an hour.
The best healthy edible cookie dough is made with creamy nut butter, free from added sugars and oils. I like swapping between peanut butter and cashew butter, but also almond butter tastes incredible. They’re all great, but each of them has its own unique flavor. Choose the one you prefer.
Yes, this edible chickpea cookie dough is also great for cookies. After blending, shape your dough into cookies and bake at 200ºC (400ºF) for about 10 to 15 minutes. Enjoy warm, with gooey chocolate chips on top.
Chickpea healthy cookie dough tastes similar to traditional cookie dough but with a slightly nutty aftertaste and a hint of earthiness from the garbanzo beans. It’s creamy, sweet, and satisfying, loaded with chocolate chips.
Nutrition facts of chickpea cookie
| Option | Calories | Protein | Carbs | Fats |
|---|---|---|---|---|
| Protein powder | 214 kcal | 15 g | 13 g | 10 g |
| Oats | 213 kcal | 9 g | 17 g | 11 g |
| Almond flour (defatted) | 214 kcal | 11 g | 13 g | 11 g |
More vegan dessert recipes
- 3 ingredient banana brownies
- Black bean brownies
- 3 ingredient brownies
- Flourless muffins
- Brownie baked oatmeal
- 2 ingredient cookies
- Chickpea brownies
Chickpea Cookie Dough
Ingredients
- 250 grams (1 ½ cup) can chickpeas, drained and rinsed
- 50 grams (3 tbsp) nut butter, peanut butter, almond butter or cashew butter
- 30 grams (⅓ cup) rolled oats, you can replace with protein powder or almond flour
- 2 to 3 tbsp maple syrup, replace with honey, to taste
- 1 tsp vanilla extract
- pinch of salt
- milk of choice, if necessary
- 3 tbsp chocolate chips
Instructions
- Drain and rinse canned chickpeas.
- In a blender combine chickpeas with nut butter, rolled oats, maple syrup, vanilla extract and a pinch of salt. Process until smooth, adding 2 to 3 tablespoons of milk if the cookie dough is too thick.
- Stir into chickpea cookie dough dark chocolate chips.
- Serve right away or keep refrigerated until eating.
Chickpea Cookie Dough, I liked this recipe!
Garbanzo bean cookie dough is such a great recipe, perfect to satisfy your cookie cravings. Healthy, and incredibly made with chickpeas!