This chickpea cookie dough is a healthier take on regular cookie dough! It is made with 7 common pantry ingredients and is easy to prepare. It's also naturally vegan, gluten-free and refined sugar-free.
Why you'll love this recipe
This cookie dough is packed with wholesome ingredients! Compared to other chickpea cookie dough recipes, this recipe is more decadent as it has more nut butter. I also added more flour which minimizes any potential chickpea flavor in the cookie dough.
While this doesn't taste exactly like conventional cookie dough, you'll still get your sweet and fudgy hit from this recipe.
I adapted this recipe from my cookie dough bars recipe from my cookbook which I wrote in 2018.
Notes on the ingredients
Cooked chickpeas or white beans. This recipe works well with either canned or home-cooked. If using canned, just make sure you rinse and drain them well to remove any excess chickpea or bean flavor.
Nut butter of choice. I used cashew butter which has the most subtle flavor. Other varieties will work such as almond butter or peanut butter, or sunflower seed butter to make it nut-free! Keep in mind that nut and seed butters vary greatly in consistency so you may need to add a little more flour or milk to get your desired consistency.
Maple syrup to sweeten this healthy cookie dough. Alternatively, you can use any liquid sweetener, soft dates, or coconut sugar to keep it refined sugar-free!
Oat flour or rolled oats that have been ground up in a food processor.
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
How to make chickpea cookie dough
If you're making your own flour from rolled oats, process them first in your food processor! If you add it at the same time as the other ingredients, it won't grind up as easily.
Otherwise, simply add all the ingredients to a food processor and blend until combined. It's really that easy to make vegan cookie dough!
Customizing this recipe
For firmer cookie dough which can be rolled into balls, add more flour.
To make a chickpea cookie dough dip with a scoopable texture, add some dairy-free milk or water.
Otherwise, there are heaps of delicious things that you can add, including:
- Cinnamon and nutmeg for a donut-like cookie dough.
- Cocoa powder for chocolate cookie dough. Replace a few tablespoons of the flour with cocoa powder.
- Pumpkin spice and pumpkin puree during Fall. You will need to add more flour to compensate for the extra liquid.
- Sprinkles for funfetti cookie dough which tastes like birthday cake!
- Marshmallows and graham crackers for smores cookie dough.
- Gingerbread spices for a festive touch! Or check out my vegan ice cream sandwiches with gingerbread cookie dough.
For a quick snack, eat the chickpea cookie dough by the spoonful! For on-the-go snacks or desserts, make a firmer cookie dough and roll it into balls or shape it into bars.
Or make a softer cookie dough and bring it as a dip to a party! It is great served with apple slices, pretzels or graham crackers.
This cookie dough can be also baked into cookies! I've listed more instructions in the recipe card at the bottom of this post.
More cookie recipes
Chickpea Cookie Dough
- ~1 ½ cups (250g) chickpeas, canned or cooked fresh (I got this amount of chickpeas from a 15oz or 440g can)
- ½ cup (125g) cashew butter, or nut/seed butter of choice
- ¾ cup (70g) oat flour, or rolled oats (see note 1)
- ¼ cup (85g) maple syrup, (note 2 for alternatives)
- 1 teaspoon vanilla extract, or to taste
- ⅛ teaspoon any good quality salt, or to taste
- ½ cup (85g) mini dairy-free chocolate chips, or to taste
- Add all the ingredients except the chocolate chips to a food processor. Process until the mixture as smooth as possible.
- For thicker cookie dough, add more flour. For runnier cookie dough, add some dairy-free milk or water.
- Remove the blade of your food processor. Add the chocolate chips and mix through with a spoon or spatula. Make sure your cookie dough isn't warm when you add the chocolate otherwise the chocolate will melt.
- Scoop the cookie dough into a serving bowl. Alternatively, use an ice cream scoop to divide the dough into mounds or roll the dough into balls. Enjoy! (note 2)
- Store the cookie dough in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
- Alternatively, use ⅔ cup (80g) of rolled oats. Add the oats to your food processor first and grind them up as finely as possible. I can usually get my oats to a coarse flour consistency. Then add the rest of the ingredients and process.
- The cookie dough can be baked for soft and fudgy cookies! Make sure your cookie dough isn't too sticky. Squash the cookie dough balls into flat round shapes (they will not spread in the oven). Arrange them on a tray lined with parchment paper and bake them in a preheated oven at 180°C (350°F) for around 10-13 minutes.
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