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