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.
Chickpea Chocolate Chip Cookie Dough is edible straight from the bowl!
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:
- Chickpea Chocolate Chip Cookie Dough is edible straight from the bowl!
- Vegan Cookie Dough ingredients
- How to make Vegan Chickpea Cookie Dough
- Chickpea Edible Cookie Dough tips & tricks
- Fun ways to serve Vegan Chickpea Cookie Dough
- Garbanzo Bean Cookie Dough storage
- Chickpea Edible Cookie Dough FAQs
- Recipe
- Reviews
Vegan Cookie Dough ingredients
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!
How to make Vegan Chickpea Cookie Dough
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:
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!
Chickpea Edible Cookie Dough tips & tricks
- f you want a silky smooth consistency, I do recommend peeling the skins off the chickpeas. The skins are a translucent layer around the bean and they don’t break down into a smooth texture. I like to do this by rubbing the chickpeas in between two large sheet of paper towel on a baking sheet. The friction should pull the skins right off!
- Make sure to use a high speed blender or food processor. This is how you get a smooth consistency. A hand mixer or stand mixer won’t work.
- Gently pulse in the chocolate chips or chunks. Because we’re using a blender, we don’t want to finely blend the chocolate into the dough.
Fun ways to serve Vegan Chickpea Cookie Dough
- My kids love this stuff so I usually will give them a big spoonful as a little sweet snack or treat. Because it’s chocolaty, be sure to have napkins handy!
- This edible cookie dough also makes a great little to-go dessert. You could put it in a jar like this for work lunches or on-the-road snacks.
- If you really want to feel like you’re eating cookie dough, go ahead and scoop the dough into balls with a cookie scoop and place them in an airtight container in the fridge. When ready to enjoy, they should be firm enough to pick up and enjoy!
Garbanzo Bean Cookie Dough storage
Store the edible cookie dough in an airtight container in the fridge for up to 2 weeks. It will firm up in the fridge so if you want to enjoy it throughout the week, I recommend splitting up the batter into separate containers so you can easily let one soften up while the others are still in the fridge.
You can also freeze this cookie dough but you will want to let it thaw for 24 hours in the fridge and then another few hours out on the counter before it will soften.
Chickpea Edible Cookie Dough FAQs
If yo don't have a food processor, a high-speed blender will work as well.
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.
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.
Even though vegan cookie dough may not have eggs in it, if it has raw flour in the dough, there is a risk of illness. If an edible cookie has flour in it, the flour should be heat-treated to remove any harmful chemicals. It’s always best to check your labels!
Vegan cookie dough can be made from just about anything! Many vegan cookie doughs use a lot of the traditional cookie ingredients like flour and sugar and chocolate chips. But other will use things like chickpeas or oats. A flax egg is usually used instead of a real egg. Some vegan cookie dough can use apple sauce, like my sunbutter cookies!
Looking for more cookie dough fun? You'll love these recipes!
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!
Recipe
Garbanzo Bean Cookie Dough
Ingredients
- 15 oz can chickpeas - washed and drained
- 3 tablespoon almond milk
- ½ tablespoon vanilla extract
- ½ cup cashew butter - any nut butter will work - just make sure it's creamy-style
- ¼ cup maple syrup
- 1 teaspoon sea salt
- ½ cup mini dairy-free chocolate chips
Instructions
- 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.15 oz can chickpeas, 3 tablespoon almond milk, ½ tablespoon vanilla extract
- 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.½ cup cashew butter, ¼ cup maple syrup, 1 teaspoon sea salt
- Transfer the batter to a large mixing bowl and fold in the chocolate chips. Enjoy straight from the bowl!½ cup mini dairy-free chocolate chips
Hi there! Wondering if you could freeze portions of this?
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!
All of your recipes are amazing! Huge fan 🙂