This chickpea cookie dough contains just 7 ingredients, is vegan (dairy-free, egg-free), gluten-free, optionally sugar-free, and packed with plenty of plant-based protein, thanks to a secret healthy ingredient (chickpeas!). Perfect for high-protein, guilt-free snacking!
Healthy 10-Minute Vegan Cookie Dough With Chickpeas
I feel like we’ve all snuck raw cookie dough directly from the bowl at some point in our lives. Even knowing that raw eggs run the risk of salmonella (and raw flour isn’t much better, either!), the risk is easy to ‘forget’ when you’re standing over the cookie dough. Luckily, this foolproof vegan cookie dough is not only 100% egg-free (so eat it to your heart’s content) and flour-free, but it’s also a healthy chickpea cookie dough!
Yes, you read that right. The secret ingredient in this healthy cookie dough recipe is fiber and protein-dense chickpeas. You can use them for chickpea brownies and dessert hummus, so why not healthy edible cookie dough, too?!
The combination of ingredients mimics regular cookie dough texture amazingly. And don’t worry, it doesn’t taste beany either—or at least not to me, my friends, or most of the readers who have previously made and adored this chickpea cookie dough recipe!
While chickpea cookie dough has made a bit of a splash in the last year or so (thanks to TikTok), vegans like myself have been enjoying this vegan edible cookie dough for years. With good reason.
This recipe is egg, dairy, and gluten-free, can be made sugar-free and oil-free, easy to make, ready in under 10 minutes, and packed with healthy protein and fiber as a nourishing snack. When was the last time you could say that about cookie dough?!
This is the easiest and healthiest gluten-free edible cookie dough you’ll try. Eat it from a bowl, shape it into donuts, roll it into bliss balls (like these healthy bliss balls or lemon coconut energy balls), or even turn it into no-bake cookie dough bars!
This healthy chickpea cookie dough recipe comprises just a handful of pantry staples. The ingredients are so simple, in fact, that you likely have them all in your kitchen already!
- Chickpeas: Use canned (low sodium is best) or pre-cooked chickpeas, rinsed thoroughly. White beans would also work.
- Nut butter: Any nut butter will work. I.e., almond butter, peanut butter, cashew butter. Use sunflower seed butter or coconut butter for a nut-free vegan cookie dough recipe. Tahini will also work if you don’t mind the slightly bitter taste.
- Sweetener: Use regular organic sugar, brown sugar, coconut sugar, or Erythritol (sugar-free). You can use granulated sugar or process it in a high-speed blender or coffee/spice grinder beforehand, whatever you prefer.
- Sea salt: This will enhance the flavors in the vegan chocolate chip cookie dough.
- Baking soda: Just a tiny pinch will help provide extra ‘cookie dough’ taste.
- Coconut flour: I love using coconut flour for this flourless cookie dough. Almond flour would also work, but you’ll likely need a little extra since coconut flour is particularly absorbent. Oat flour should work too.
- Vanilla extract: Use pure, natural vanilla extract for the best flavor.
- Dairy-free chocolate chips: No non-vegan or vegan cookie dough recipe would be complete without chocolate chips. Use your favorite brand of regular or sugar-free chocolate chips. I used mini chocolate chips, but regular will also work.
Like regular cookie dough, there are plenty of ways to adapt this vegan, gluten-free cookie dough. Here are a few of my top recommendations.
- Cacao nibs: Swap out some or all chocolate for antioxidant-rich, crunchy cacao nibs.
- Dried fruit: Like raisins, chopped dates, apricots, blueberries, etc.
- Shredded coconut: Added for texture and flavor.
- Nuts: Add chopped raw or toasted (I prefer the latter) nuts.
- Protein powder: Swap out some coconut flour for your favorite vanilla or cookie-dough flavored protein powder. Choose a brand based on your flavor and dietary requirements (gluten-free, sugar-free, etc.).
- Spices: Add a pinch of cinnamon, nutmeg, pumpkin spice, etc., to taste.
- Other mix-ins: Sprinkles, crushed pretzels, crumbled cookies or brownie pieces, peanut butter cups, etc.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Healthy Vegan Cookie Dough?
The process for this chickpea cookie dough recipe couldn’t be simpler and is made up of just a few steps.
- First, add the chickpeas, nut butter, and vanilla extract to a food processor and process until smooth, scraping down the sides of the jug as needed.
- Then, add all the remaining ingredients (except the chocolate chips) and mix again.
- Finally, add the chocolate and stir them in with a spoon or spatula—Enjoy!
For the best flavor and texture, let it sit in the fridge for 30 minutes to thicken and for the flavors to meld.
Enjoy the dairy-free cookie dough with a spoon, shape it into doughnuts, roll it into balls, etc. You can even roll it into mini balls to add to vegan ice cream. Alternatively, thin it slightly with dairy-free milk and serve it as a vegan cookie dough dip with crackers and fruit!
Store any leftover plant-based cookie dough in an airtight container in the fridge for up to 5 days (if you don’t eat it all within a few hours…).
Freeze: I recommend portioning the cookie dough into an XL ice cube tray or in Ziplock bags (flattened, excess air removed). Store it for up to 2 months, then allow it to thaw in the fridge overnight before enjoying it once more.
Can I substitute the chickpeas?
You could also make a white bean cookie dough using cannellini beans.
Could I use maple syrup?
Yes, using liquid sweeteners like maple syrup or date syrup will work fine; you might just need to tweak the amount of flour added if it becomes too soft.
Can I use regular wheat flour?
In general, it isn’t recommended to consume raw flour. However, if you want to use wheat flour, then it can be heat treated.
Spread it across a baking tray and bake it in a pre-heat oven for 8-10 minutes at 350F/180C, stirring every 2 minutes, until an instant-read thermometer reads an internal temperature of 160F/72C or above.
Then allow it to cool completely before making the healthy cookie dough.
Does chickpea cookie dough taste like regular cookie dough?
I don’t claim that the result is identical to a cookie dough recipe containing eggs, refined sugar, flour, and butter. But it still tastes delicious and is, furthermore, MUCH healthier!
Can I bake edible cookie dough?
Yes, you can use this edible cookie dough without flour to make baked cookies, too! Scoop and press the chickpea cookie dough into cookies and bake for around 12 minutes at 350F/175C. Here is how the baked cookies look:
Recipe Notes and Top Tips
- Rinse the chickpeas really well: When using canned chickpeas, I recommend THOROUGHLY rinsing them for the best (and most neutral) flavor.
- For creamier edible cookie dough without butter: Increase the amount of nut or seed butter added to the recipe.
- The yield: This recipe makes about 400 g of cookie dough. I’ve found that 100 g is a great portion of cookie dough for one.
- Change the shape: Enjoy the chickpea cookie dough from a bowl or shape it into bliss balls or donuts.
- If it’s too soft: Placing the vegan cookie dough in the fridge for a short while should help thicken it up.
- For a smoother dough: Like when making hummus, if you want a smoother dip, you could peel the chickpeas (by rubbing them between your hands or a clean kitchen towel).
More Healthy Dessert Recipes
This chickpea cookie dough recipe isn’t the first time I’ve hidden healthy ingredients in sweet treats. You might enjoy:
- Black bean brownies
- Sweet potato brownies
- No-bake avocado cheesecake
- Zucchini chocolate cake
- Vegan zucchini brownies
- Chocolate avocado cake
- Vegan chocolate mousse
If you try this healthy chickpea-based vegan cookie dough recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Chickpea Cookie Dough
- 1 (15 oz) can (275 g) chickpeas rinsed and drained (see notes)
- 1/4 cup (60 g) nut butter of choice (see notes)
- 1/2 cup (60 g) powdered Erythritol or icing sugar (see notes)
- 1-2 pinches of sea salt
- 1/8 tsp baking soda (for the cookie dough taste)
- 2 1/2 tbsp (20 g) coconut flour (see notes)
- 1 tsp vanilla extract
- 1/4 cup (45 g) dairy-free chocolate chips
- Watch the video in the post for easy visual instructions. I recommend using a kitchen scale for this recipe.
- Process the rinsed and drained chickpeas, nut butter, and vanilla extract in a food processor. Scrape down the sides of the container and mix again.
- Add all other ingredients (except the chocolate chips) and mix again.
- Finally, add the chocolate chips and stir with a spoon.
- Enjoy! I shaped the cookie dough into donuts but that's totally optional! Store leftovers in the fridge.
- Chickpeas: You could also use white beans instead of chickpeas. It's important that you rinse the chickpeas really well.
- Nut butter: Any nut/seed butter (e.g. almond butter, coconut butter, cashew butter, sunflower seed butter etc) is fine. To make the edible cookie dough creamier, simply add more nut butter, up to 1/2 cup.
- Sweetener: You can use coconut sugar or regular (brown) sugar instead of Erythritol. To make powdered sugar, simply process it in a blender or in an electric coffee/spice grinder for some seconds.
- Flour: You can use almond flour instead of coconut flour, but you will probably need to add a little more. Oat flour might work too.
- Baked cookies: You can also bake the dough. I made cookies and they turned out fine. You can see a photo of them here. I shaped the dough into cookies and baked them for 12 minutes in the oven at 350 degrees F (175 degrees C).
- The recipe makes about 400 grams of cookie dough. Nutrition facts are for 100 g (1/4 of the recipe) calculated with Erythritol.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Can I leave out the baking soda?
You can, it’s just for the taste.
Great, thanks 🙂
Hi Ela – what would you consider the best replacement for coconut flour would be? Oat, almond, tapioca etc?
Also do you think peanut butter flour (reconstituted with water) would work as the nut spread? Just to cut the calories down.
Hi Julia, you can use oat or almond flour (you will need more, though, since coconut flour is very drying). Please don’t use tapioca flour, as it cannot be consumed raw.
I never tried peanut butter flour in this recipe, so I am not sure how the taste would be. 🙂
These look so great! I think I’m going to use it in ice cream! Question: why is your vanilla clear?
Hi Crystal! Sounds yummy in ice cream. I live in the Caribbean, and we can buy dark and clear vanilla extract here. 🙂
Kann man da auch Kekse draus backen?
Ja, das steht auch alles in den Rezept-Anmerkungen. 🙂
Love the result. Amazing flavor and good ingredients.
Oh, I forgot to say I used peanut butter and the result is great. Next time I’ll try cashew butter.
Thanks for sharing. 🙂
So glad it turned out great! 🙂
I used tapioca flour, sunflower seed butter and dark chocolate. Turned out fantastic. Tastes just like cookie dough. Blown away. Thanks for the recipe!
You are welcome, Amanda. I am not sure if it’s safe to eat raw tapioca flour though. You could try oat flour or almond flour next time if you don’t want to use coconut flour. 🙂
I guess i didnt quite manage to follow the recipe exactly (potato gives it a really stretchy structure) and i used half an apple, cutting down the sugar by like a quarter, and i made 1/3 of it for lunch topped with the other half of the apple roasted. What an experiment! But this just shows me the universality of this recipe, a good ground structure is EVERYTHING. oh, and i also added a pinch of cloves, mhhh
Sounds interesting Maja! 🙂
Chocolate chip cookie dough came out yum yum!
I used almond flour.. I found it was wet but as you mentioned that coconut powder is dry so I mixed with my hand additional 2.5 tab spoon almond flour. It worked out.
Thanks for recipe:)
That’s awesome, Roopa! I am glad it turned out yummy with almond flour. Thanks for sharing. 🙂
Can i use almond flower and what would be the amount of it ? Coz i know that coconut flower is very dry .
Thank you 🙂
Hi Milena, it should be fine with almond flour but you will need to add more, probably 40-60 grams. Just add enough until the texture turns out fine. 🙂
Hi, Ela. Quick question, please. I’m new at any type of cooking, not just vegan and I looked up the difference between baking soda and baking powder. As far as I can tell, it only matters if you bake it? So would you say -taste wise- using either/or makes no difference? Or in this particular case baking soda is a must? Thanks a million.
Hi Andreea, since it’s just a tiny amount (for taste), you can also use baking powder if you don’t have baking soda. 🙂
Hi! 🙂 Can we use wheat flour instead of coconut flour? (Of course it will not be GF)
Thank you 🙂
Hi Max, I wouldn’t recommend it. It won’t taste as good, also, it won’t absorb a lot of liquid (such as coconut flour) and I don’t think it’s good to eat raw wheat flour. 🙂