• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe box
  • Resources
    • Business
    • Photography
  • About
    • Contact
  • Peach Perfect Financials
    • Blogger MBA School
    • Bookkeeping Template

The Fit Peach logo

menu icon
go to homepage
  • Recipes
  • About
  • Accounting
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accounting
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dietary Need » Gluten free » Edible Vegan Chickpea Cookie Dough

    Published: Jan 6, 2021 by Ansley Beutler

    Edible Vegan Chickpea Cookie Dough

    • Share
    Jump to Recipe·Print Recipe

    Swoon-worthy chocolate chip cookie dough that's safe to eat straight from the jar and made with a super secret ingredient - chickpeas! It's creamy and full of sweet butter-like flavor similar to the classic cookie dough. If you're one to sneak a spoonful of batter from the mixing bowl, this healthy cookie dough recipe is for you.

    Small clear jar filled to the top with yummy chickpea cookie dough.  Silver spoon is resting beside the jar and chocolate chips are sprinkled around.

    If you've ever dreamed of cookie dough that's safe to eat (like this cookie dough cake), look no further. This creamy chickpea cookie dough is edible straight from the mixing bowl! Feel free to do a happy dance, this calls for it.

    One of my post popular recipes on the blog is my edible brownie batter. It's seriously mind-blowingly good. So I thought, let's make a straight up classic chocolate chip cookie dough version! A thus, this chickpea cookie dough recipe was born!

    Jump to:
    • Ingredient Notes
    • Step by step directions
    • Storing
    • Frequently Asked Questions
    • Reviews

    Ingredient Notes

    This recipe only requires a few simple gluten-free pantry staples. You can go from cookie dough craving to a spoonful of this creamy batter in no time!

    • Garbanzo beans/Chickpeas - This is the base of the cookie dough. You will need to rinse and drain them before use.
    • Nut butter - Cashew butter is my favorite to use in this recipe, however, any nut butter will work. Make sure it's creamy-style nut butter and not 'chunky' to ensure the ultimate silky texture!
    • Maple syrup - Used to sweeten the dough. If you prefer things more sweet, add another tablespoon or two of maple syrup until it's up to your desired sweetness.
    • Vanilla - Along with the maple syrup, this provides a touch of flavor to the chickpea batter.
    • Chocolate chips - I prefer the mini chocolate chips but any type will work for this recipe!
    Picture of six unique silver spoons filled with giant dollops of chocolate chip cookie dough.  Spoons are in a line and alternate pointing up and down.  Chocolate chips are sprinkled around the spoons.

    Step by step directions

    With a high-speed blender or food processor, this recipe comes together in no time!

    Step 1 : Peel the chickpeas

    Yes, it is annoying and meticulous BUT a necessary evil. To achieve that silky smooth texture, you need to remove the skins from the chickpeas. This is easily done by "pinching" each chickpea in between your thumb and pointer finger to wiggle the pea out of the skin. After this is done, transfer the chickpeas to a food processor.

    Step 2 : Blend the chickpeas with almond milk & vanilla

    Blend the chickpeas in the food processor. While it's running, pour in the almond milk and vanilla. This little bit of liquid will help to create some creaminess to the mixture.

    Simple pull of the top nozzle from the food processor and carefully pour the liquid through the hole. Let it blend for about a minute.

    Step 3 : Add nut butter, maple syrup, and salt

    Remove the lid and scrape down the sides of the food processor. Then add the nut butter, maple syrup and sea salt. Blend again, this time for a few more minutes until the food processor is blending a smooth mixture (there are no large clumps).

    The texture should resemble the image below:

    Overhead view of food processor mixing the chocolate chip cookie dough.

    Step 4 : Mix in chocolate chips

    Spoon the batter into a large mixing bowl with a rubber spatula. Then fold in the chocolate chips. Et voila! Edible cookie dough made with chickpeas!

    Storing

    To store the batter, spoon it into an airtight container. It will keep for up to a week in the fridge. When ready to eat, simply give the mixture a couple big stirs with a spoon and enjoy!

    Small clear jar overflowing with yummy edible chocolate chip cookie dough.  A silver spoon is resting next to the jar and mini chocolate chips are sprinkled around.

    Frequently Asked Questions

    How do you make chickpea cookie dough without a food processor?

    If yo don't have a food processor, a high-speed blender will work as well.

    Do I have to peel the chickpeas?

    Short answer - no you don't HAVE to. You will still get a super delicious chickpea cookie dough with the skins on. However, to achieve a silky smooth and light texture, you need to peel the skins off the chickpeas.

    Can I make this chickpea cookie dough nut-free?

    Yes! This recipe is easily made nut free by substituting the almond milk for oat milk and sunflower butter in place of the cashew butter.

    A silver spoon filled with a giant dollop of delicious edible chocolate chip cookie dough.

    Looking for more cookie dough fun? You'll love these recipes!

    • Edible Brownie Batter
    • Oatmeal Chocolate Chip Cookie Dough Bites
    • Funfetti Vegan Rice Krispie Treats

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Edible cookie dough in a glass jar.

    Edible Vegan Chickpea Cookie Dough


    ★★★★★

    5 from 1 reviews

    • Author: Ansley Beutler
    • Total Time: 20 minutes
    • Yield: 8 servings 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    Swoon-worthy chocolate chip cookie dough that's safe to eat straight from the jar and made with a super secret ingredient - chickpeas! It's creamy and full of sweet butter-like flavor similar to the classic cookie dough. If you're one to sneak a spoonful of batter from the mixing bowl, this healthy cookie dough recipe is for you.


    Ingredients

    Scale
    • 1 15-oz can chickpeas (washed and drained)
    • 3 Tbsp almond milk
    • ½ Tbsp vanilla extract
    • ½ cup cashew butter (any nut butter will work - just make sure it's creamy-style)
    • ¼ cup maple syrup
    • 1 tsp sea salt
    • ½ cup mini dairy-free chocolate chips

    Instructions

    1. Peel the skins off the the chickpeas by pinching each in between your thumb and pointer finger, separating the pea from the skin.  Once all the skins have been removed, place the chickpeas in a food processor and blend.  While the food processor is still running, pour in the almond milk and vanilla extract through the top nozzle of the processor.  Blend for about a minute until well mixed.
    2. Remove the top from the processor and add the cashew butter, maple syrup, and sea salt.  Blend again for a few minutes until the mixture is smooth and creamy.
    3. Transfer the batter to a large mixing bowl and fold in the chocolate chips.  Enjoy straight from the bowl!

    Notes

    Nut-free version : This recipe is easily made nut free by substituting the almond milk for oat milk and sunflower butter in place of the cashew butter.

    Storing : To store the batter, spoon it into an airtight container. It will keep for up to a week in the fridge. When ready to eat, simply give the mixture a couple big stirs with a spoon and enjoy!

    • Prep Time: 20
    • Category: No Bake
    • Method: Blend
    • Cuisine: American

    Keywords: gluten free cookie dough, chickpea cookie dough, edible cookie dough

    Did you make this recipe?

    Leave a star rating below and tag @the.fit.peach on Instagram!

    « Homemade Gluten-free Pizza Hot Pockets
    Healthy Chocolate Hazelnut Butter »

    Reader Interactions

    Comments

    1. Kristine says

      April 14, 2022 at 9:24 pm

      Hi there! Wondering if you could freeze portions of this?

      Reply
      • Ansley Beutler says

        May 11, 2022 at 10:50 am

        Hi Kristine! You could definitely freeze some of it. Just use an airtight container and let it thaw out before you dig into it. Hope you enjoy!

        Reply
    2. Jamie says

      June 30, 2021 at 3:22 pm

      All of your recipes are amazing! Huge fan 🙂

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar


    Welcome to The Fit Peach where I share elevated everyday recipes for the health-focused foodie.

    Read more about Ansley here!

    • Facebook
    • Instagram
    • Pinterest


    New Year New You

    • Zucchini Involtini
    • Southwest Chicken Chili
    • Triple Berry Smoothie
    • Firecracker Bang Bang Shrimp

    Trending

    • Edible Brownie Batter
    • Air Fried Teriyaki Salmon Bites Rice Bowl
    • Ricotta Cheese Egg Bites with Peppers and Onion
    • Almond Flour Peanut Butter Cookies


    Footer

    ↑ back to top

    More

    • About
    • Resources
    • Peach Perfect Financials
    • Contact

    Newsletter

    Subscribe to our monthly newsletter for more deliciousness!

    Recipes

    • Chocolate
    • Cookies
    • Savory
    • Drinks

    COPYRIGHT © 2020 THE FIT PEACH ALL RIGHTS RESERVED


    Accessibility Statement | Privacy Policy


    As an Amazon Associate I earn from qualifying purchases.