Swoon-worthy creamy chocolate chip cookie dough that's safe to eat straight from the jar! If you're one to sneak a spoonful of batter from the mixing bowl, this one is for you. This edible cookie dough is made with wholesome ingredients like chickpeas and nut butter so you don't have to think twice about enjoying it straight from the bowl!
Gluten-free Chickpea Cookie Dough
If you've ever dreamed of cookie dough that's safe to eat, 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.
Each spoonful of cookie dough is creamy and full of sweet butter-like flavor similar to the classic cookie batter. Not to mention the generous handful of chocolate chips scattered throughout. DROOL.
What you need to make safe-to-eat cookie dough
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 edible 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 and add 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 : Scrape down the sides and 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!
Looking for more cookie dough fun? You'll love these recipes!
- Edible Brownie Batter
- Paleo Chocolate Chip Cookie Dough Cake
- Oatmeal Chocolate Chip Cookie Dough Bites
- 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
- 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.
- 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.
- Transfer the batter to a large mixing bowl and fold in the chocolate chips. Enjoy straight from the bowl or store in an air-tight container. The cookie dough will keep for up to a week in the fridge. When ready to eat, give the mixture a few big swirls with a spoon and enjoy.
Keywords: gluten free cookie dough, chickpea cookie dough, edible cookie dough