vegan cookie dough

This easy Chickpea Cookie Dough comes together in MINUTES and tastes incredible! You can&#039;t taste the beans. Eat it by the spoon, roll it into balls or bake!

Chickpea Cookie Dough

chickpeas beans

oats

baking powder

cinnamon

salt

maple syrup (plus additional to taste)

vanilla extract

dark chocolate chips chocolate chips

To the bowl of a food processor fitted with a steel blade, add all of the ingredients in the order listed, except for the chocolate chips: the chickpeas, peanut butter, oats, baking powder, cinnamon, salt, maple syrup, and vanilla. Process until smooth, creamy, and completely combined. Stop and scrape down the bowl several times as needed. Depending upon your food processor, this may take several minutes and several scrape downs.

Taste the “dough.” If you’d like it sweeter, add additional maple syrup 1 teaspoon at a time, until it is as sweet as you like. Transfer the dough to a mixing bowl and fold in the chocolate chips (You also can attempt to mix them directly in the food processor bowl, but I find using a separate bowl is easier and more effective in the end). Enjoy immediately or transfer to an airtight container and refrigerate until ready to serve. You can also bake the dough as cookies. See blog post above.

Vegan Cookie Dough: a 5 ingredient healthy cookie dough recipe for vegan edible cookie dough. Safe to eat raw &amp; it’s eggless! Made with healthy vegan ingredients.

Healthy Vegan Cookie Dough Recipe (Edible!)

oat flour

maple syrup

coconut oil

chocolate

vegan chocolate chips (mini and regular)

Add oat flour, maple syrup, oil and vanilla to a medium bowl.

Using a spoon, stir until thickened and well incorporated. If needed, use a rubber spatula to fold together into a cohesive dough. Fold in ¼ cup + 2 tablespoons vegan chocolate chips.

To make bites (optional, can skip):

Line a small or medium baking sheet with parchment paper or wax paper. Set aside.

Using a cookie scoop, scoop and drop balls of dough onto the prepared baking sheet. Using your hands, shape dough into spheres, or keep as is if you like the shape. Optionally, dot with vegan chocolate chips.

Allow to firm up for about 5 minutes. Enjoy! Storing instructions below.

I am going to get everything today to make these I know my grandson will go nuts over these how brilliant and healthy!

I am going to bookmark this recipe. I am a diabetic so this is right up my alley. Thank you so much.

This sounds like a great after school snack for the kiddies and I think I would sneak a few into my purse for cookie dough emergencies...

LOVE that there are only 5 ingredients.  This is my kind of recipe! YUM

Cookie dough!  Yes! And one you don't have to feel bad about too!

I LOVE cookie dough bites! These look incredible and so delicious!

This looks really good! My kids will surely ask for another batch!

These are so good. I made my own oat flour as I had none and did not feel like going to the store. I just happen to have some mini dark chocolate chips (vegan) that needed to be used and house that was to hot to bake in. I was not convinced the maple syrup would make it sweet enough but I was wrong. It was perfect. I grabbed one to eat on my after dinner walk and it was just the right size and sweetness. Not to mention I did not feel guilty for eating it. I plugged the recipe into MyFitnessPal and here is what I was given: 
(I made 10 larger sized bites)
Servings 10.0
Amount Per Serving
calories 124
% Daily Value *
Total Fat 7 g	10 %
Saturated Fat 5 g	23 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 87 mg	4 %
Potassium 39 mg	1 %
Total Carbohydrate 15 g	5 %
Dietary Fiber 1 g	5 %
Sugars 6 g	
Protein 2 g	4 %
Vitamin A	0 %
Vitamin C	3 %
Calcium	2 %
Iron	2 %

I am looking forward to playing around with this recipe!
Thanks, 
Jen

Hi Demeter!

Is it safe and healthy to eat raw oat flour? I am pregnant and my daughter is constipated (sorry, TMI) so I don't want to make it worse for her (or for me). 

I made them with regular butter since I didn't have coconut oil and they were soooo delicious. I made them for my daughter but I was tempted to eat them all in the process. Thank you. I would try your other recipes.

These were YUMMY. Bonus: A quick recipe for a quick fix too. I added a sprinkle of kosher salt after rolling (as I love salted chocolate, salted caramel...so why not). We loved it. Thank you for the recipe!

how many 1TB balls does this make and what can I substitute for maple syrup? How many dates would be substitute OR how much liquid stevia would be substitute? Please help, I want to try soon! Also, Can I replace chickpeas for the oat flour?

Just made these (eating them now). Followed  the recipe exactly. They taste amazing and were so quick and easy to make.  I used my vitamix to make the oat flour and it came out perfect. Thank you so much! So glad I stumbled across your site.

Hi Demeter! I made this recipe today cause I was craving cookie dough and it was really good! Not overly sweet so you can eat more of it!! Thank you so much, I love your website :)

Fabulous cookie dough bites recipe that is definitely worth bookmarking. The whole process seems so much easier and quicker than what I've seen to date.

Oh I love that these can be eaten raw and that they only need a few ingredients. These sound like a perfectly delicious and indulgent snack!

Made these for my friend the other day. She loved them! :)

This looks so delicious and yummy! My daughter is going to love this recipe! Can't wait to give this a try!

Sooo cute and easy! A mouthwatering recipe that will definitely try this weekend &lt;3

My kid will go crazy over these cookie dough bites! Sodelicious!

Great for a snack and sweet tooth! Cannot wait to make this!

These are little bites of heaven and are so easy to make! My whole family enjoyed these after school today!

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 :)

The best vegan cookie dough you will ever eat! No need to wait for the cookies to be baked, this edible cookie dough is rich and decadent and packed with chocolate chips.

All Purpose Flour ((218 grams))

Vegan Butter ((225 grams))

Brown Sugar ((250 grams))

White Granulated Sugar ((50 grams))

Salt

tsp Vanilla Extract

Non-dairy Milk (Optional*)

Vegan Chocolate Chips ((175 grams))

To heat treat the flour in the oven, line a baking sheet with parchment paper. Spread the flour in an even layer on the baking sheet. Bake for 6-7 minutes at 350°F (180°C). Keep a close watch on it to make sure the flour doesn&#39;t burn. Use an instant read thermometer to check the internal temperature of the flour immediately after removing it from the oven. It should read 160°F (72°C) or above. Alternatively, heat treat it in the microwave.

To heat treat the flour in the microwave add the flour to a microwave safe bowl. Microwave on high for 1 and 1/2 minutes. Use an instant read thermometer immediately after removing the flour from the microwave. The internal temperature should read 160°F (72°C) or above.

When the flour has been heat treated let it cool completely and then put it through a sifter to break up any lumps that might have formed while it was being heated.

Add vegan butter, light brown sugar and white granulated sugar to the stand mixer and cream them together until smooth.

Add salt and vanilla extract and mix them in.

Now add the heat treated flour and mix it in with a spoon (don&#39;t use your stand mixer for this part).

If the dough is dry and crumbly then add 1-2 tablespoons of non dairy milk to get it to the right consistency.

Add vegan chocolate chips and fold them in.

Your cookie dough is ready to enjoy!

This edible vegan cookie dough is safe to eat with options for making it gluten free. It only takes five minutes to throw together!

Vegan Cookie Dough for One

coconut oil (melted)

Tablespoons all-purpose flour (*)

semisweet mini chocolate chips (I like Enjoy Life brand, which are vegan)

In a small bowl, combine coconut oil, maple syrup, and vanilla with a fork. Add flour and salt and mix until well blended. Mix in chocolate chips. Enjoy immediately, or refrigerate to thicken and stiffen the dough a bit.

https://embed.mediavine.com/videos/ooe47idhxtlrtmsim2wg

Vegan cookie dough for one is a single serving treat that is meant to be eaten not baked!

This protein-packed vegan chocolate smoothie bowl is the definition of dessert for breakfast! Serve it with the decadent cookie dough bites to start your morning in a healthy, yet delicious way. Gluten-free, oil-free, and dairy-free. 

Vegan Protein Chocolate Smoothie Bowl & Cookie Dough Bites

banana

oz silken tofu

cacao powder

tbsp plant based milk

chickpeas

protein powder (optional)

oz dark chocolate (chopped)

almond butter

coconut

Add the banana, tofu, cacao powder and plant based milk to a blender or food processor and blend until smooth.

TO MAKE THE SMOOTHIE BOWL

Add the chickpeas, protein powder, dark chocolate, plant based milk, maple syrup, and almond butter to a high speed blender and blend until smooth. Using damp hands, make evenly-sized balls from the dough and roll each one in shredded coconut. If you want to, leave in the fridge for 30 minutes to chill to firm them up a little bit more.

TO MAKE THE COOKIE DOUGH BITES

These really are the best healthy chocolate chip cookies you'll try. They're perfectly soft and chewy, with slightly crisp edges. These healthy vegan cookies use better-for-you ingredients. They are also gluten-free, refined sugar-free, egg-free, and oil-free. Seriously! 

Healthy Chocolate Chip Cookies (eggless, vegan, gluten-free)

creamy almond butter

tsp vanilla extract

+ 2 tbsp fine oat flour

almond flour

tsp baking powder + 1/2 tsp baking soda

vegan chocolate chips

(pinch of salt)

Start by pre-heating your oven to 350F while you prepare your cookie dough.

In a large bowl, whisk almond butter, maple syrup, coconut sugar and vanilla extract until smooth. Gently fold in your flax egg with a spatula.

Next, sift in all your dry ingredients (excluding chocolate chips), folding until dough is even and starts to pull away from edges of the bowl. See reference photo for texture. Add chocolate chips and refrigerate dough if needed (see "expert tips").

Scoop about 1 1/2 tablespoons of dough and quickly roll into a ball shape* then lightly flatten onto a non-stick baking mat lined tray. Leave about 2 inches between cookies as they will spread a little bit as they bake.

Bake for about 10-12 minutes, until tops are lightly golden brown and edges are cooked.* Remove from oven and let cool before lifting off the tray (don't worry, they'll still be soft and chewy!).

https://www.youtube.com/watch?v=1nuH9sgYMRg

The most delicious, healthy vegan chocolate chip cookies. They're vegan, gluten free, refined sugar free and oil free!
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Best Ever Healthy Chocolate Chip Cookies 🍪 Vegan + Gluten Free
https://youtu.be/1nuH9sgYMRg

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Best Healthy Chocolate Chip Cookies EVER! 🍪  Vegan + Gluten Free

So smooth and sweet, this best-ever Edible Vegan Cookie Dough is delicious by the spoonful! Egg and dairy free, freezer friendly, and ready to eat in just 10 minutes.

Best Edible Vegan Cookie Dough

all purpose flour

vegan butter, softened

brown sugar, packed

sugar

plant milk, if needed

mini vegan chocolate chips (or sprinkles)

Heat treat the flour so it&#39;s safe to eat. Place the flour in a microwave safe plate or bowl and heat on high for about 1 minute, until the internal temperature reaches 166 degrees F. I use a food thermometer to check it. Give it a good stir or whisk if chunky and set aside to cool.

In the bowl of a stand mixer or a medium bowl using a hand mixer (or even using a large spoon), beat together the softened vegan butter, brown and white sugars. Scrape the sides as needed and beat for about a minute until fluffy and creamy.

Beat in the vanilla. Now add the flour and salt, and mix in until just combined. If the dough is dry, add in a tablespoon of plant milk at a time until the dough comes together. Don&#39;t add too much milk or the dough will be wet.

Fold in the mini chocolate chips or sprinkles. Enjoy immediately with a spoon or roll into balls and refrigerate in a covered container. Freeze for 2 months in a freezer safe bag or container. It will last for about 1 week in the refrigerator.

This Vegan Cookie Dough Recipe is the perfect no-bake dessert ready in 15 minutes! It&#39;s easy and quick to whip up, and made with just 7 ingredients!

Edible Vegan Cookie Dough Recipe

flour of choice ((either all-purpose flour of GF all-purpose flour))

vegan butter, softened to room temperature

brown sugar

chocolate chips chocolate

Add flour to a microwave-safe bowl and spread it into a thin layer. Microwave for 2 minutes, or until piping hot, to kill any harmful bacteria. Let it cool completely.

To a large bowl, add softened vegan butter, brown sugar, and granulated sugar. Using a handheld mixer, cream the butter and sugar for 2-3 minutes, until the butter is fluffy and everything is well combined.

Add the cooked flour, vanilla extract, and a pinch of salt, and using the mixer, mix for 10-20 seconds, just until the flour is incorporated. Don&#39;t overmix!

Add the chocolate chips and mix them into the dough using a rubber spatula. Refrigerate the dough for 30 minutes before serving to firm up, then form it into cookie dough balls if desired. Serve!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679565256/rwnmquuovltzwo1s4iww.mp4

This Vegan Cookie Dough Recipe is the perfect no-bake dessert ready in 15 minutes! It's quick and easy to whip up, and made with just 7 ingredients!

Vegan Cookie Dough with Gingerbread Seasoning - Gluten free, raw cookie dough made with a healthy chickpea base!

Vegan Cookie Dough with Gingerbread Seasoning

tin chickpeas

Tbsp Maple Syrup

sea salt

ginger powder

clove

nutmeg

(optional) dairy free chocolate chips

Drain and rinse the chickpeas, then add them to a food processor and pulse for 20 seconds or until your chickpeas are roughly broken down.

Use the food processor to combine all ingredients apart from the chocolate chips (if using) until you get a dough-like texture.

Remove your cookie dough from the food processor and knead the dough with your hands to add in the chocolate chips.

Serve your cookie dough immediately or place it in an air-tight container in the fridge for up to 2 days.

Deliciously sweet Banoffee Vegan Cookie Dough, refined sugar free and instead sweetened with coconut sugar and maple syrup. Easy to make in just a few minutes.

Banoffee Cookie Dough

banana chips (or banana flour)

peanut butter

white chocolate chips

If your banana chips are ground into flour yet, then start by placing them into a spice grinder (or similar) and blend them into a fine flour. Set aside.

Transfer the drained chickpeas, smooth peanut butter, maple syrup and vanilla extract into a food processor and process until smooth and creamy.

To a large bowl, add the banana flour and stir in the coconut sugar and pinch of salt.

Pour the wet chickpea mixture into the bowl and stir all ingredients together with a spatula until firm and well combined. Lastly stir in the chocolate chips.

Divide the cookie dough between 2 serving jars and decorate with some banana chips and melted chocolate (optional).

Enjoy right away or keep in the fridge in an airtight container for up to 3 days.

This vegan cookie dough uses simple, familiar cookie ingredients - but all dairy free and eggless! Easy to make with only 7 ingredients and tastes JUST like Tollhouse cookie dough!

Simple Edible Vegan Cookie Dough Recipe - Like Tollhouse!

(125 g) heat-treated all purpose flour

(50 g) organic granulated sugar

(75 g) light brown sugar

tbsp (45 g) dairy free yogurt or unsweetened applesauce, room temperature

tsp sea salt

(85 g) vegan chocolate chips

Heat-treat the flour: 

I recommend heat-treating the flour in the oven. Preheat the oven to 350F, and line a baking sheet with parchment paper. Pour the flour out onto the baking sheet, and spread the flour out. Bake for 7-10 minutes, or until the flour reaches 160F internal temperature (use a food thermometer). Remove from oven, and let cool. Then make sure to sift the flour, as it clumps up from heat-treating. You can sift the flour in Step 3.

Whisk the wet ingredients: 

Once the flour is sifted, in a separate medium bowl, whisk together the melted vegan butter, sugar, brown sugar, dairy free yogurt, vanilla, and sea salt. Whisk until combined.

Fold in the flour: 

Sift the heat-treated flour into the wet ingredients. Use a rubber spatula to fold the flour into the wet ingredients. Then add in the chocolate chips, and fold again until evenly distributed.

Chill: 

Cover the bowl and chill the cookie dough for 15-20 minutes.

Serve and enjoy! 

Scoop the cookie dough into 1.5 tbsp sized servings, use as a component to a recipe, or enjoy as is! Store in an airtight container for up to 3 months in the freezer or up to a week in the refrigerator.

This vegan healthy cookie dough is the perfect recipe to whip up when you&#039;re craving something sweet! It&#039;s made with just a few simple ingredients, refined sugar free and even paleo.

Healthy Vegan Cookie Dough

coconut flour

butter

chocolate chips (or

melt butter

Add the butter to a bowl and melt in the microwave.

add wet

mix all ingredients

Add all remaining ingredients to the bowl except for the chocolate chips and mix well to combine.

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