chickpea cookie dough

<em>This Chickpea Cookie Dough is made from wholesome ingredients, but will still satisfy your sweet tooth! Plus it's Vegan, Grain-Free, and Refined Sugar-Free.</em>

Chickpea Cookie Dough

Chickpeas*

tsp Vanilla Extract

tbsp Oat Flour

tbsp Maple Syrup*,

Salt

Add all ingredients, except for the Chocolate Chips, to a high-speed Blender or Food Processor. Process until a thick, even dough forms, scraping the sides of your device as necessary. Keep in mind that the dough will thicken even more after the flour absorbs some of the liquid and after it sits in the fridge.

Taste the dough and add more Sweetener, if desired. Transfer the dough into a large bowl and use a Spatula to fold in the Chocolate Chips (or just pulse them in using your blender). Serve and enjoy! Leftovers will keep in the fridge for up to one week.

Wow this sounds great! Thank you for all of the substitutions. I’m sure that was a lot of work. Can’t wait to try this. Do you think if I took the skins off of the canned check less it would taste less bean-y? Maybe even cooked them a little?

Hi,

At the moment cookie dough meant to be eaten as cookie dough is very trendy and costs a pretty penny premade

Yum! Thanks so much for this heathy take on an otherwise very interested junk food! Who would have guessed that chickpeas would be this versatile? You are a genius!

Girl I can’t stop making this recipe. I tried a chocolate dessert hummus recipe and it turned out so bad it all went in the trash so I was nervous about this. But I look forward to my cookie dough snack now haha I love hw it’s so easy and cheap and not too sweet. Is it bad I eat half the batch at a time 🤔 ugh so good thanks

I'm literally obsessed with this cookie dough. There's just the slightest chickpea flavor, but definitely still dessert-tasting. I kept it in the fridge for about two days and the texture wasn't as quite as good after a day or so but still pretty good.

Hey dear, could you tell me which recipe card plugin are you using?

This chickpea cookie dough is the best one I've ever made! Your tip about using homemade cooked chickpeas really helps with diminishing the chickpea flavour I think😊 it's not the real thing, but pretty darn close! Such a good healthy dessert you can eat everyday and not worry! I had it in the fridge for about 5 days and honestly the texture was still pretty good, if not better than when I first made it😊

Full disclosure I was 100% expecting to absolutely hate this and I only made it cause I had leftover chickpeas. With that being said, I LOVED this recipe. I used almond flour, almond butter and maple syrup. I seriously could have eaten this whole thing in one sitting. I will definitely be making this again and again.

Fantastic recipe! I used the oat flour version, with cashew butter, and the 2 tablespoons of maple syrup was the perfect amount. After reading the notes on the chickpeas, I decided to use canned white beans instead of canned chickpeas, since I didn't have any fresh beans on hand. I'd previously made a cookie dough dip that said both white beans and chickpeas could be used, and that gave me the idea. It turned out great! No strong bean flavor, and super creamy. The only glitch I had was when I added the chocolate chips: they melted into the dough, as it was quite warm from the blending. However, it did make a pretty swirl pattern, so no harm done! I'm chilling it now, and can't wait to chow down later! I'll definitely be making this again

This is so good, I made it and halved the batch for dough and added a bit of water and baking powder and baked as cookies and it actually worked so well! Win win 🧡

Holy smokes this stuff is amazing! I didn’t have all of the ingredients, so I had to leave out/ substitute some things, but oh my word this is delicious! I’m eating it out of the bowl as I type! Definitely making this again. I may try other variations of the basic dough. Thanks for an amazing recipe!

It took a while, but I made the dough into tiny cookie dough chunks and lay them out on a baking tray in the freezer for a few hours. Once they were frozen, I stored them in a Tupperware container in there, and I pull a handful out to drop into a bowl of yogurt for a treat! Because they're small, they thaw quickly in the yogurt and the texture is great!

Absolute love this recipe. I make it as is sometimes or experiment. Adding cinnamon and ginger turns it into the most glorious gingerbread dough!

I have made this several times now and have found that for best results, letting it sit for a day or more in the refrigerator or freezer pretty much eliminates any "beany" taste and lets the flavors set. I divide it up in smaller portions and freeze for later. Also, I have experimented with different flavors. Adding butterscotch extract works! I have added fresh ginger, cinnamon, and cardamom to the recipe to make a "spice cookie" one that turned out really well. Recently, I tried a "lemon sugar cookie" experiment that worked out great! I just added the zest of one lemon (organic) and a couple of tablespoons of lemon extract- not juice because the acidity would mess up the recipe! You may want to adjust the amount of extract and zest depending on your taste. Also, I still include the vanilla extract that the recipe calls for - I just added the lemon extract to that.

whipped this up today! Crushed up a Theo bar for chocolate chunks. Delicious cookie dough, but nearly impossible to blend without extra liquid. My PB was super runny, but I still needed to add some tablespoons of water. All in all, a tasty treat!

Hey I haven't tried the recipe yet and I know you were going for gluten free but could I use normal plain flour? As that is all I have in. I have ground almonds. I don't know if that would work? Any ideas would be great. Xx

I was completely surprised by this recipe. First, I tried it with canned chickpeas - even rinsed as well as I did, oh man was it beany. Just terrible, threw it away, sat there dough-less and sad the rest of the night because I didn't have dried beans. After a few days searching stores because people decided to buy out all the dried garbanzo beans (which is just the most obscure thing to be out of), finally got the dried chickpeas as you suggested, gave it a shot - it smelled incredible but I was scared to eat it because of my first failed attempt, which had smelled like heaven and tasted of death. I took a bite of this and interrupted my husband taking a pee just to rave to him about how delicious it was. I also just had more for breakfast. I've told at least 3 coworkers about this recipe, and can't wait to eat more bean-dough at home. This is the best thing, thank you for sharing it!

Hi can I use dealer dates? Like 1/2 cup? 
Thanks

I loved this recipe. I used tinned chickpeas and peeled them and used a few tbsp of lotus biscoff spread instead of peanut butter (not very healthy whoops) but it tasted really nice!! Would definitely recommend.

Amazing!!! Even took it into work and my coworkers loved it!

Edible Vegan Cookie Dough made with chickpeas and loaded with chocolate chips. Tastes nothing like beans! Enjoy it by the spoonful. Gluten free.

Vegan Cookie Dough

(15 oz) can chickpeas, drained and rinsed

oat flour (certified GF if necessary)*

coconut sugar

tbsp melted coconut oil (do not substitute)

tbsp vanilla extract

tbsp non-dairy milk**

tsp fine sea salt

California Walnuts, chopped

chocolate chips

Place all ingredients except chocolate chips and walnuts in a food processor.

Blend until completely smooth and creamy, scraping down the sides as needed. Once smooth, fold in walnuts and chocolate chips by hand with a rubber spatula.

Spoon into an air-tight storage container and refrigerate for at least two hours or ideally overnight before serving. The dough will get much thicker once refrigerated, so resist the urge to taste at this point! The oat flour and solidified coconut oil will firm up the cookie dough and dramatically improve the texture and flavor, so letting it refrigerate before serving is essential.

I made this and I was obsessed. Such a good snack! It really does change flavor the next day so be patient!

I'm loving that this cookie dough has sneaky chickpeas in it! What a great idea. Thanks so much for sharing!

Thank you Alexis! This recipe is the bomb! I still can't believe the base is chickpeas and you can't even taste the beans. Will 100% be sharing with friends and making again.

I made this last night and it is SO GOOD!! It definitely satisfied my craving for something sweet. I’ll keep this in the rotation of weekly meal prep items!

SO good 🙌🏼 Will definitely be making again. + again and again. ☺️

Holy moly...this was soooo good. Ate it all in two sittings!

This was soooo good!!!!  Made it last night for a New Year’s Eve snack for my husband and me, and we both loved it.  It was delicious by the spoonful, and I added some to vanilla gelato which was amazing.  Amazing that it has a whole can of chickpeas, as they can’t be tasted at all!  Thanks for a delicious recipe!

So delicious (I might have eaten most of the bowl :)). Easy to make (my 11 year old made it by herself) and such a family hit!! All the flavor ....without the guilt!! We're making it again tomorrow :)

Delicious cookie dough that packs a fiber and protein punch! This chickpea cookie dough is a great snack or dessert that is ready in just 5 minutes!

1,15.5 oz can of chickpeas (rinsed, drained, skins removed

oat flour

peanut butter

maple syrup

vanilla

salt

https://mediavine-res.cloudinary.com/video/upload/y2vbcbyrskz4wtoee6d7.mp4

Delicious chickpea cookie dough that packs a fiber and protein punch! A great snack or dessert that is ready in just 5 minutes!

This chickpea cookie dough contains just 7 ingredients, is vegan (dairy-free, egg-free), gluten-free, optionally sugar-free, and packed with plenty of plant-based protein, thanks to a secret healthy ingredient (chickpeas!). Perfect for high-protein, guilt-free snacking!

(15 oz) can chickpeas (rinsed and drained (see notes))

nut butter (of choice (see notes))

powdered Erythritol (or icing sugar (see notes))

sea salt

tsp baking soda ((for the cookie dough taste))

tbsp coconut flour ((see notes))

tsp vanilla extract

dairy-free chocolate chips

Watch the video in the post for easy visual instructions. I recommend using a kitchen scale for this recipe.

Process the rinsed and drained chickpeas, nut butter, and vanilla extract in a food processor. Scrape down the sides of the container and mix again.

Add all other ingredients (except the chocolate chips) and mix again.

Finally, add the chocolate chips and stir with a spoon.

Enjoy! I shaped the cookie dough into donuts but that&#39;s totally optional! Store leftovers in the fridge.

Love the result. Amazing flavor and good ingredients.

I used tapioca flour, sunflower seed butter and dark chocolate. Turned out fantastic. Tastes just like cookie dough. Blown away. Thanks for the recipe!

I guess i didnt quite manage to follow the recipe exactly (potato gives it a really stretchy structure) and i used half an apple, cutting down the sugar by like a quarter, and i made 1/3 of it for lunch topped with the other half of the apple roasted. What an experiment! But this just shows me the universality of this recipe, a good ground structure is EVERYTHING. oh, and i also added a pinch of cloves, mhhh

Hello Ela
Chocolate chip cookie dough came out yum yum!
I used almond flour.. I found it was wet but as you mentioned that coconut powder is dry so I mixed with my hand additional 2.5 tab spoon almond flour. It worked out. 
Thanks for recipe:)

https://content.jwplatform.com/videos/Ut1Bwzus.mp4

Chickpea Cookie Dough (Vegan, Gluten-Free)

A few simple, healthy ingredients make delicious little cookie dough bites!

Chickpea Cookie Dough Balls

large, soft medjool dates

chickpeas (1 can, rinsed and drained)

peanut butter (or powdered peanut butter

oats

tsp salt

If your dates are hard, soak them in hot water for about 10 minutes, then drain. In a food processor, pulse the dates until they are fine and clump into a ball.

Add the remaining ingredients and pulse until well-combined. You can add the chocolate chips before or after this, depending on if you like them chopped up or whole.

Roll into balls,. Makes 20-30, depending on the size. Enjoy! Keep in the fridge.

Super quick recipe. I'm so glad I tried these. My kids beg for more and more of these. I never would have guessed they were made with a bean.

It's been a while since I made these, whipped some up for dessert tonight and my very picky 3 year old gobbled them up. :-) Thrilled to sneak some nutrition in as dessert!

Umm…. I love these. Especially when refrigerated on a hot summer afternoon. They are so satisfying and refreshing. I tried both blending the chocolate in the food processor and just mixing in chocolate chips when rolling them into balls. Both ways are fine and yummy, but I prefer mixing in the chips. (Makes it look more like cookie dough). I’ve made these for family, friends, and other guests and everyone liked them. Thanks for the recipe!

This chickpea cookie dough is a healthier take on regular cookie dough! It is made with 7 common pantry ingredients and is easy to prepare! It&#039;s also naturally vegan, refined sugar-free and can be made gluten-free.

(250 grams) chickpeas (canned

(125 grams) cashew butter (or nut/seed butter of choice)

(70 grams) oat flour (or rolled oats (note 1))

vanilla extract (or to taste)

salt (or

(85 grams) mini dairy-free chocolate chips (or to taste)

Add all the ingredients except the chocolate chips to the bowl of a food processor. Process until the mixture as smooth as possible.

For thicker cookie dough, add more flour. For runnier cookie dough, add some dairy-free milk or water.

Remove the blade of your food processor. Add the chocolate chips and mix through with a spoon or spatula. Make sure your cookie dough isn&#39;t warm when you add the chocolate otherwise the chocolate will melt.

Scoop the cookie dough into a serving bowl. Alternatively, use an ice cream scoop to divide the dough into mounds or roll the dough into balls. Enjoy! (note 2)

Store the cookie dough in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

Bonjour 
Merci beaucoup pour ces délices je suis fan de vos créations 
Merci 😘

Unfortunately my food processor was not strong enough to make the dough, so I had to thin it out with some oat milk. When it cooled down in the fridge it had a nice dessert/pudding texture so not a complete fail. Tasted great nonetheless 👍

These are delicious both the dough itself or baked. If baking, smash with a fork as the ball will not flatten while baking. 
I make a lot of gluten free goodies and these will be in my rotation.   Yum!

I just made this cookie dough and it did not disappoint. It had the texture and all the essential flavors that make cookie dough oh-so-tempting! It was delicious. I highly recommend this recipe.

Las hice, con algunas modificaciones pero quedaron muy ricas!!!

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Top 6 chickpea cookie dough recipes from across the web

The most viewed chickpea cookie dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Cookie Dough

Vegan Cookie Dough

Chickpea Cookie Dough

Chickpea Cookie Dough

Chickpea Cookie Dough Balls

Chickpea Cookie Dough

The most viewed chickpea cookie dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine