Almond Chickpea (Garbanzo Bean) Cookie Dough
This Chickpea Cookie Dough is made from (you guessed it) chickpeas but tastes just like raw cookie dough! It’s a healthy dessert that is naturally vegan, gluten-free and packed with protein and fibre ready in just 10 minutes!
What does Chickpea Cookie Dough Taste Like?
Generally, when we think of chickpeas we probably think of savoury dishes like hummus or chickpea curries. But chickpeas are actually incredible to use in desserts since they have a great silky texture and neutral taste.
I’ll be honest, at first I thought chickpeas in desserts sounded a bit odd, but once I tried it desserts like chocolate hummus, and this Chickpea Cookie Dough, I was sold!
Does edible cookie dough taste like cookie dough?
This edible cookie dough really does taste like the real thing! (Ok, maybe slightly healthier and less sugary, but it’s pretty close.)
Chickpea Cookie Dough Recipe Ingredients
Chickpeas: canned chickpeas (drained and rinsed), or dried chickpeas that have been cooked both works well in this recipe. I personally prefer cooking my own dried chickpeas for this recipe since I find canned chickpeas can have a slightly metallic-like taste.
Nut butter: any kind you like will work! In this recipe, I’m using tahini because I love that sesame flavour, but peanut butter, almond butter, cashew butter etc. all work.
Flour: this recipe uses almond flour to keep it gluten-free and healthy, but some other great alternatives would be oat flour (which you can make by blending oats) or coconut flour.
Vanilla extract: Is it even cookie dough if there’s no vanilla extract in it? Make sure to use real vanilla extract for best results!
Chocolate chips: I find that mini chocolate chips for well in this recipe so you can get little bits of chocolate in every bite, but any type of chocolate chips work.
How to Make Chickpea Cookie Dough
If using a can of chickpeas, drain and rinse them. If cooking dried chickpeas, cook them according to package directions. Then add the cooked chickpeas to a food processor with the nut butter, flour, and vanilla extract. Blend together until it forms a dough, scraping down the sides as needed.
Next add in the chocolate chips and gently pulse the mixture together a few times. (You can also just mix in the chocolate chips by hand)
And that’s it! You now have healthy Chickpea Cookie Dough that is naturally vegan and edible raw!
Is Chickpea Cookie Dough healthy?
Yes! Chickpeas themselves are very healthy. One cup of chickpeas has 35 grams of fibre and 39 grams of protein!
This recipe is also made with nut butter, almond flour and sweetened naturally with a hint of maple syrup, making it a much healthier (and safer) option than eating traditional raw cookie dough.
Can I bake vegan chickpea cookie dough into cookies?
You sure can! While I personally prefer this dough raw, it can be baked into cookies too. Simply scoop into cookies and bake at 325 degrees for 8-12 minutes on a baking sheet lined with parchment paper.
Keep in mind that these cookies won’t spread or rise much while they bake because they have no baking powder/baking soda or enough fat in them.
How to Store Chickpea Edible Cookie Dough
Fridge: store this Chickpea Cookie Dough covered in the fridge for up to 5 days.
Freezer: This recipe freezes well. So feel free to store leftovers in the freezer in a sealed container for up to 2 months.
Recipe Flavor Variations
There are so many different flavor variations and combinations you can create from this one Chickpea Cookie Dough recipe. Here are a few ideas if you want to try out some different flavors.
- Double chocolate chickpea cookie dough: Mix in 2 tablespoons of cocoa powder to the dough
- Mint chocolate chickpea cookie dough: Mix in 2 tablespoons of cocoa powder and 1 tsp mint extract to the dough
- Birthday cake chickpea cookie dough: Instead of chocolate chips, mix in ¼ cup of rainbow sprinkles
- Peanut butter chickpea cookie dough: Mix in 2 tablespoons of peanut butter into the dough
Garbanzo Bean Cookie Dough FAQ
Most cookie dough isn’t recommended to eat raw because they contain raw eggs and uncooked flour, which can in some cases make you sick if you consume too much. This recipe for Chickpea Cookie Dough is 100% edible and safe to eat.
Yup! Chickpeas have very thin skin on them that you probably won’t even notice.
Yes. Canned chickpeas are always cooked and can be used straight from the can.
Nope! Chickpeas have a very mild flavour to begin with, so they’ll taste like whatever flavour you add to them. In this case, that means they taste like cookie dough!
Tips for Making Almond Chickpea Cookie Dough Perfectly
- No food processor? You can also make this recipe in a blender.
- Canned vs. dried chickpeas: both work well in this recipe. My personal preference is cooking dried chickpeas because I find they have a more neutral taste, but I’ve tested the recipe with both and they both taste great!
- Scrape down the sides of the food processor as you blend the cookie dough. Stop as you go, scrape, then blend again to make sure you don’t end up with any little chunks of chickpeas.
- Sweeten to your taste. The amount of maple syrup listed is what I like-but if you prefer a sweeter (or less sweet) cookie dough feel free to add more or less maple syrup.
- Don’t leave out the flour. This is important to get a thick dough-like texture.
- If you want to serve this as a dip, add in a couple of tablespoons of almond milk to make it a bit thinner and easier to dip.
More healthy no-bake desserts to try
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This Chickpea Cookie Dough recipe is healthy and vegan but tastes just like you’re eating raw cookie dough!
- Add the chickpeas, tahini, almond flour, maple syrup, vanilla extract and salt to a food processor and blend until smooth, scraping down the sides of the food processor as needed.
- Add in the chocolate chips and gently pulse together just to mix.
- And that’s it, enjoy!
? You can also make this recipe in a blender.
Canned vs. dried chickpeas: both work well in this recipe. My personal preference is cooking dried chickpeas because I find they have a more neutral taste, but I’ve tested the recipe with both and they both taste great!
Sweeten to your taste. The amount of maple syrup listed is what I like-but if you prefer a sweeter (or less sweet) cookie dough feel free to add more or less maple syrup.
Don’t leave out the flour. This is important to get a thick dough-like texture.
If you want to serve this as a dip, add in a couple of tablespoons of almond milk to make it a bit thinner and easier to dip.
- Serving Size: 1/10th of recipe
- Calories: 125
- Sugar: 4.5g
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3.6g
Keywords: cookie dough with chickpeas, chickpea cookie dough recipe, healthy cookie dough, edible raw cookie dough