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My chickpea cookie dough is thick, creamy, and a healthy 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 it is secretly healthy.
Table of Contents
Why I love this recipe
- No bean flavor. 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!
If you love healthier cookie dough like us, try my vegan cookie dough, protein cookie dough, oatmeal cookie dough, and keto cookie dough next.
★★★★★ REVIEW
“So my daughter and I split the recipe in half because we weren’t sure if we would like it. It’s one of the better cookie dough recipes we have made. We will be making it again, and this time doubling it. Thank you for the recipe and nutrition info!” – Lori
Key Ingredients
- 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.
Step 1- Prep the chickpeas. Drain the chickpeas, rinse them under running water, and transfer them to a clean kitchen towel. Massage until the skin is removed.
Step 2- Blend. Add all the ingredients, except for the chocolate chips, into a blender or food processor and blend until smooth.
Step 3- Add the chocolate chips. Let the mixture cool and settle to room temperature before folding in the chocolate chips.
Step 4- Serve the cookie dough.
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
Yes! Blend ¼ teaspoon of baking powder into the cookie dough, then form the dough into balls and place them on a parchment-lined baking sheet. Bake in a 350°F oven for 8 to 10 minutes or until the edges are set and the bottoms are golden.
More sneaky hidden-veggie desserts
If you tried this Chickpea Cookie Dough recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Chickpea Cookie Dough
Video
Ingredients
- 14 ounces chickpeas canned
- 1/3 cup almond butter * See notes
- 3 tablespoons maple syrup
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/4 cup rolled oats
- 2 tablespoons milk
- 1/2 cup chocolate chips
Instructions
- Place the chickpeas on a kitchen towel and massage gently to remove the skins off all the chickpeas.
- Place the chickpeas in a food processor. Add the almond butter, maple syrup, salt, and vanilla extract and blend until smooth. Add the oats and the milk and blend until smooth, regularly scraping down the sides.
- Let the cookie dough cool slightly, before folding through the chocolate chips. Transfer to a bowl and serve.
Notes
- Gluten-free cookie dough. Not all oats are naturally gluten-free. Make sure to use certified gluten-free rolled oats.
- Nut free. Swap the peanut butter for your favorite seed butter, like sunflower seed butter or tahini. I’ve also tried granola butter, and let’s just say portion control goes out the window!
- Add warm spices. Like cinnamon or nutmeg. It’s sort of similar to my pumpkin cookie dough, but minus the seasonal aspect.
- Extra add-ins. In addition to the chocolate chips, you can fold in crushed walnuts, almonds, peanuts, pretzels, dried fruit, or go up a notch and make a batch of my vegan brownies and fold them in (seriously!).
Simple and delicious- what more could you want?! Absolutely satisfies the sweet and chocolate cravings. Thanks for another great recipe!
I never made cookie dough especially not from chickpeas. I need ti make this.
This I need to try for sure! It seems so tasty, like
Candy.
Can I make these with fresh chickpea?
Yes, you can!
i dont have real maple syrup, would it still be 3 tablespoons for the brown sugar?
Yes, or honey 🙂
Oh; whoops, I found the nutrition info!
So my daughter and I split the recipe in half because we weren’t sure if we would like it. It’s definitely one of the better cookie dough recipes we have made. We will be making it again, and this time doubling it.
Thank you for the recipe and nutrition info!
Thank you, Lori!
This is THE BEST recipe!! I loved it!! He is right! You can’t even taste the chickpeas!! So amazing! Defiantly coming back for more recipes!!
Hi! My son has a peanut allergy. Do you think almond butter would work?
Yes! It even works with tahini too 🙂
Can you bake these like regular cookies?
I don’t recommend it- It crumbles quite a bit!
Can I add protein powder to this?
Yes! And if it’s too thick, add a little extra milk
The best chickpea cookie dough recipe that tastes like actual cookie dough!
I’m not a peanut butter lover and would prefer my cookie dough not taste of PB. What would be the best ‘butter’ to use for the least nutty taste?
This is YUMMY!!!! It turned out so good!!
How many servings does this make, and do you know the sugar content per serving?
All info is in the recipe card 🙂