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a spoonful of chickpea cookie dough

Chickpea Cookie Dough

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan


This Chickpea Cookie Dough recipe is healthy and vegan but tastes just like you’re eating raw cookie dough!


  • 1 1/2 cups cooked chickpeas 
  • 1/4 cup tahini (can sub any nut butter) 
  • 1/4 cup + 1 tbsp almond flour
  • 3 tbsp maple syrup 
  • 2 tsp vanilla extract
  • pinch of salt 
  • handful mini chocolate chips


  1. 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. 
  2. Add in the chocolate chips and gently pulse together just to mix. 
  3. And that’s it, enjoy! 


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!

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