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!
The Ingredients
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.
Optional Add-ins
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!
Storage Instructions
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.
FAQs
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Equipment
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I made this for my daughter at college and she loves it and now so does my mom. I made it with a little brown sugar since that’s in my traditional cookie dough. I’ve also started making a version with baking cocoa so it’s double chocolate. It’s delicious. Thank you so much for the recipe. It is a big hit in my family.
You are very welcome, Raquel! I am glad you enjoyed the cookie dough. 🙂
Hi Michaela,
I would love to try this recepie, but where I live I can’t find Erytheritol and i can sugar at the moment. Its possible to make this with raw dates? Thank you!
Hi Valentina, I don’t think the result will be good with raw dates and I wouldn’t recommend it.
Hi Ela!
This recipe looks delicious!! My kids can’t wait to make it but I was curious in the beginning you mentioned *cooked* chickpeas but I didn’t see you mention cooking them or for how long in the video or notes… can you tell us how long to cook them? Thx!
I used canned beans which are already cooked! 🙂
This is so good, I made the nut butter myself, felt a little lazy and didn’t toast the nuts before, it still came out really good. And on a more “healthy” idea, I substituted the sugar for agave honey (1/4 cup) and it came out great! Thanks so much for all your recipes!!
Sounds wonderful, Ana! Thanks so much for your great feedback. 🙂
Hey! I don’t have canned chickpea but I have raw chickpea. Any idea how to make this recipe with the raw chickpea?
Hi Laras! You need to cook the chickpeas first. You cannot make the recipe with raw chickpeas. Soak the chickpeas overnight and then cook them until they are soft. 🙂
Hello, i don’t have a food processor which other options do I have to make it then? reallyyyy wanna give this recipe a go asap. please let me know and thanks! Xx
Any blender should work too, not as good as a food processor though. 🙂
I can’t get enough of your recipes! The chickpeas are such a good idea! Everyone loves cookie dough and this is a great healthy alternative!
Thank you, Susan! So kind of you to say. 🙂
Can you bake these cookies
Yes, you can. I made cookies recently and they turned out pretty good. I baked them for 12 minutes in the oven at 350 degrees F (175 degrees C). This recipe is for cookie dough though, not for baked cookies.
Hi Ela, I want to make the cookies as a birthday gifs for a Great vegan friend. I can’t find canned chickpeas… for how long should I cook them (this will be my first vegan Recipe)!
If you want to cook chickpeas from dry, I would recommend a pressure cooker (or Instant Pot). With a pressure cooker, it will take about 45 minutes. If you want to cook them on the stove top it will take MUCH longer and I would recommend soaking the chickpeas overnight.
It looks just like cookie dough! I think the coconut flour was a bit too much for me, so I think I will use less next time. The flavor was just too over-powering. I think that now that I eat more vegan, I encounter coconut too much and I’m a bit sick of the flavor. Sad, because I used to love it. But, I would definitely recommend this and I will be trying it again with less coconut flour for myself!
Thank you very much for your feedback, Tisha! The recipe might also work with almond flour or oat flour. 🙂
Thanks, I will give that a try!
Hee Ela,
The recipe looks AMAZING! Unfortunately mine tastes and smells like chickpeas even after adding more sweetener, baking soda and nutbutter. Could it be because I store bought the chickpeas? I didn’t cook them. Do you use store bought chickpeas or dry chickpeas that you cook?
Hi Lucinda! I have used store-bought (canned) chickpeas and didn’t taste them in the finished cookie dough. Maybe it also depends on the brand? You could give it another try with white beans. 🙂
Hee Ela,
Thanks for replying! I tasted a while after I put everything in an airtight container and now it tastes very good! Just a little hint sometimes.
Really love your recipes!
Yay! That makes me so happy!! Thanks so much for getting back to me. 🙂
This is by far the best of all cookie dough recipes I’ve tried! I used white beans and hazelnut butter and although the colour is not as pretty like as yours (it looks a little more rustic, I’d say :D) , the taste is just amazing. Since I don’t have anything to grind my erythritol, I just used the regular one and love the tiny crystals while eating it. Reminds me of childhood and snacking the “forbidden” dough 🙂
Aww, that’s awesome! So glad you liked the cookie dough, Gretchen. 🙂 Thanks for your lovely feedback!
Hi..please do you mean white kidney beans?
I think she used cannellini beans or any other white beans. 🙂
I’m at work so I couldn’t read the article before recipes so if this was said I’m sorry. Can this be cooked a swell?? Thanks ??
Yes, Joey! I made cookies recently and they turned out pretty good. I baked them for 12 minutes in the oven at 350 degrees F (175 degrees C). ?
Love this recipe! My new favorite dessert. I used earth balance peanut butter and tapioca flour — worked out great. This is my 3rd time making it ?
Amazing! I am glad you like the recipe, Sara! 🙂
I wanted to ask if tapioca flour could be used instead.
Did you use the same given amount of tapioca flour?
Hi Simona, I wouldn’t recommend eating tapioca flour raw. It’s a starch and should be cooked. Coconut flour can be eaten raw though. 🙂
I know you said we could use any nut butter but I would like to know which nut butter is the best one to use. Thank you so much; I enjoy all your recipes
I prefer cashew butter! 🙂
Love Cookie dough ? it’s also one of my favorite recipes ❤️
It’s so delicious right! ?
Hi Ela❤️ This looks amazing. I’m thinking about doing it today, but I have a question. Can I use oat flour instead? Love you❤️
Hi Alexia, I never used oat flour instead of coconut flour and I believe it could work. However, you will need to add more oat flour (I would say about 1/2 cup or 45 grams) since coconut flour absorbs more liquid. Let me know if you give it a try.
Much love, Ela 🙂
Love how healthy this is!! Nothing better than cookie dough 🙂
Thanks, Jess! And yes, it’s so yummy. 🙂
So easy to do and the kid loves it as well! Win win 🙂
I am glad you and your kids loved the recipe! Thanks for your feedback, Bea! 🙂
Looks good for something on sweet side.?
Thank you, Dorothy! I hope you will give it a try. 🙂
I’ll try this recipe the next chance I get. Looks tasty!
Quick question: can you bake the dough if I prefer more firm cookies?
Yes, Crystelle! You can bake the dough. I made cookies recently and they turned out pretty good. I baked them for 12 minutes in the oven at 350 degrees F (175 degrees C). 🙂
This recipe is delicious
I am so glad you liked the recipe, Stéphanie! Thanks for your feedback. 🙂