Chickpea Cookie Dough

This chickpea cookie dough is a healthy and delicious way to enjoy edible cookie dough. It’s ready in minutes and needs just one blender to make.

I first learned about using chickpeas in desserts during one of my classes at Le Cordon Bleu. I thought it was blasphemous, until I used it as a base for cookie dough. It’s as thick and creamy as any edible cookie dough but is secretly healthy.

Table of Contents

1. Ingredients needed
2. How to make chickpea cookie dough
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions
6. More sneaky hidden-veggie desserts
7. Chickpea Cookie Dough (Recipe Card)

Why I love this recipe

• No bean flavor. Chickpeas give this cookie dough a base that’s rich, hearty, and smooth. The mild bean flavor in chickpeas is well-hidden, so all you taste are the chocolate chips and the rich sweetness of the cookie dough.
• It’s healthy. Like my healthy cookie dough, this recipe is packed with protein, healthy fats, and skips the dairy and gluten completely. Also, no butter or refined sugar.
• Ready in minutes. All you need to do is blend the ingredients into a thick dough, fold in the chocolate chips by hand, then dig in! This is the kind of dessert we often make after dinner on a whim- it’s that simple.

If you love healthier cookie dough like us, try my vegan cookie dough, protein cookie dough, oatmeal cookie dough, and keto cookie dough next.

Ingredients needed

• Chickpeas. I like to use canned chickpeas as they are the quickest and easiest option. If you want to make chickpeas from scratch, allow enough time for them to cool completely.
• Almond butter. Smooth is best. Or use any nut butter you want as a substitute, like cashew butter, peanut butter, healthy Nutella (perfect for a chocolate cookie dough!), or sunflower seed butter.
• Maple syrup. For sweetness. I tested this with brown sugar and it also worked well (no grittiness). I wouldn’t suggest using honey as it can be overpowering.
• Salt. A pinch of salt intensifies the hidden flavors in the rest of the ingredients.
• Vanilla extract. For flavor. 
• Rolled oats. Using rolled oats in chickpea cookie dough means you don’t need to use regular flour, which usually needs to be heat-treated beforehand. Feel free to use oat flour or almond flour as a substitute.
• Milk. I use unsweetened almond milk, but any milk works.
• Dark chocolate chips. Or any chocolate chips of choice.

How to make chickpea cookie dough

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Arman’s recipe tips

• Easily remove the chickpea skins. Rubbing them with kitchen towels is an efficient way to peel the skins, or you can simply squeeze each chickpea between your thumb and index finger.
• Is the dough too thick? Blend in a splash of milk at a time to slightly thin out the consistency.
• Chill the cookie dough. For the best flavor and texture, chill the cookie dough for at least two hours for the flavors to truly develop and the mixture to thicken.

Storage instructions

To store: Chickpea cookie dough can be stored in an airtight container in the fridge for up to 2 weeks.

To freeze: Freeze the cookie dough in an airtight container for up to 6 months.

Frequently asked questions

More sneaky hidden-veggie desserts

• Sweet potato brownies
• Black bean brownies
• Sweet potato pancakes
• Sweet potato cake

If you tried this Chickpea Cookie Dough Recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.