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.
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!
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!
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:
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!
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!
Frequently Asked Questions
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.
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!