Vegan Chickpea Cookie Dough

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Vegan Chickpea Cookie Dough made in a blender.  A healthy eggless no bake cookie dough to satisfy that sweet tooth!

Vegan Chickpea Cookie Dough made in a blender.  A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}

Vegan Chickpea Cookie Dough made in a blender.  A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}

Sweets! Y’all. I feel like I’m still detoxing from all the Christmas Cookies I inhaled a couple weeks ago. Anyone else with me?

Sugar is seriously like a drug. Once you have a bit, you start craving it and you really do go through a “withdrawl” from it.

Today I’m replacing all those cookies with this healthy eggless Vegan Chickpea Cookie Dough.

Vegan Chickpea Cookie Dough made in a blender.  A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}

Honestly, I’d heard about making cookie dough with chickpeas for a while. But I wasn’t so sure about it. I’ve made brownies with pumpkin, avocado, and black beans before but never cookie dough with chickpeas.

Guys.

It’s a game changer! I actually just bought two more cans of chickpeas today so I could make more to have this on hand at night. All I really need is like a spoonful or so and I’m satisfied.

Vegan Chickpea Cookie Dough made in a blender.  A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}

Now before you get all judgy about the chickpeas, honestly you can’t taste them. The cookie dough definitely isn’t as sweet as normal, but you’re not making this to be hit with a “sugar coma.” You’re making it to satisfy that sweet tooth without all the sugar and calories! Right?

I highly recommend draining the chickpeas and placing them in a paper towel. Then, using another paper towel, gently rub the top of the chickpeas so some of the outer skins come off. Pick out the skins and toss them. It might seem tedious but it makes a huge difference in the texture so you don’t have as many skins in the cookie dough, you don’t need to get all of them just enough to make a difference. This process makes the cookie dough smoother.

Vegan Chickpea Cookie Dough made in a blender.  A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}

Adding the chia seeds actually soaks up some of the liquid from the chickpeas and creates more of a true cookie dough texture.

I’m officially addicted to this stuff and so is Cason. My 5 year old was all about taking spoonfuls of this cookie dough for his after school snack and I don’t blame him. It’s delicious!

It has all my favorites, chocolate and peanut butter. What more do you need?

Vegan Chickpea Cookie Dough made in a blender.  A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}

So if you’re looking for a healthy dessert option to satisfy that sweet tooth this Vegan Chickpea Cookie Dough is it!

It’s sweet, healthy, takes 5 minutes to make in a blender, filled with protein and fiber. But most importantly is delicious!

Bon Appetit friends!

Vegan Chickpea Cookie Dough made in a blender.  A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}

* This post does contain affiliate links, I use these links because I value the products and believe in them 100% and would like to share that with you! Thank you for supporting Joyful Healthy Eats. **

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Vegan Chickpea Cookie Dough

  • Author: Krista @ JoyfulHealthyEats.com
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1/2 cups
  • Category: Dessert, Snack, Kid Friendly, Vegetarian, Easy Healthy Recipes
  • Method: Food Processor
  • Cuisine: Vegan, American

Description

Vegan Chickpea Cookie Dough made in a blender. A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}


Ingredients

  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup peanut butter
  • 2 teaspoons vanilla extract
  • 2 1/2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ground chia seeds
  • 1/3 cup 60% cacao chocolate chips or cocoa nibs

Instructions

  1. Drain and rinse chickpeas. Place in a paper towel, dry off. If some of the skins start to come off peel them off and discard. (this will help the cookie dough not be as gritty)
  2. Add chickpeas, peanut butter, vanilla extract, maple syrup and cinnamon to a food processor. Blend until smooth and creamy. Add the ground chia seeds to the food processor. (to grind chia seeds add them to a coffee bean grinder or a mortar and pestle) Blend until everything is combined.
  3. Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
  4. Serve immediately.
  5. *** Can be stored in an airtight container in the refrigerator for up to 4 days. ***

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 244
  • Sugar: 11 g
  • Sodium: 57 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Carbohydrates: 23 g
  • Fiber: 4 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: easy vegan dessert recipe, cookie dough dessert recipe

IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!


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Vegan Chickpea Cookie Dough made in a blender.  A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}

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Vegan Chickpea Cookie Dough made in a blender.  A healthy eggless no bake cookie dough recipe to satisfy that sweet tooth! {gluten free, refined sugar free, dairy free}

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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81 Responses
  1. Karin

    Just made this – pretty amazed at how close to the real thing it is! I used chickpeas I had cooked (and frozen) myself and had to add two tbsp of water to get consistency right. Also added one more tbsp of maple syrup and a dash of salt. Turned out yummy! Thanks for the recipe! 🙂

  2. Naomi

    Does it work with both smooth or crunchy peanut butter? Just asking as normally only have crunchy at home so thought I’d ask before going out to get the smooth, thanks, can’t wait to make this 😋

  3. Ashley

    Hi! Is it possible to reduce the amount of peanut butter and can I use regular white granulated sugar instead of maple syrup? Thanks!

  4. Ashley

    This is TO DIE FOR!! I swapped out the vanilla extract for a scoop of vanilla protein powder, sugar free maple syrup, and used half brown pea butter and half natural PB! Unbelievably delicious! Thank you so much for coming up with this guilt free treat!

    1. haha.. yes usually it’s gone before I even get to making the cookies. This recipe is meant to be eaten raw, not cooked. But if you did, I’d recommend adding a baking soda and coconut flour or almond flour so they are more cookie like.

    1. Nope, this recipe is meant to be eaten raw. But if you’d like to bake it you’d probably need to add baking soda and some coconut flour or almond flour.

  5. AlexW

    These were SOOO good! I made them for dinner because we had a late lunch. I baked them in the oven and they were prefect!! Warm and memory chocolate. Thank you!

  6. I have not been able to find chocolate chips without refined sugar, sugar substitutes, or sugar alcohols, all of which I’m trying to avoid. If you have found such a thing please share the brand!

  7. Clara

    Made this last night and it was delicious! I left out the vanilla because I didn’t have that but I added a bit more maple syrup and it worked great! Also added a couple tablespoons of almond milk to make the consistancy better 🙂 Thanks a lot for this recipe!

  8. Maggie

    I had a similar problem someone else mentioned – I have a Ninja blender but it struggled with the thickness. I eventually ended up adding a tad of water a few times & that did the trick. I did see a few chunks still when I took it out, so I went ahead and mashed with a fork before adding dark choc chips. It was more time consuming than I expected (taking the skins off of the chickpeas was very tedious), but the product was a surprisingly tasty guilt-free treat! Thanks for the recipe!

  9. I tried this the original way first then tweaked it a bit. I got a really good quality creamy peanut butter and used around 3/4 cup. Maybe a smidge more. I added a pich of kosher sea salt, used agave nectar instead of maple syrup, some almond coconut blend milk and coconut cream that was mixed with dutch process cocoa. This gave it a nice chocolatey base with a nice flavor of peanut butter. Then threw in a mix of dark/milk chocolate chips. Turned out great cause my husband couldn’t stop dipping bananas in it.

    I do highly recommend you use a blender or food processor. Mine quit so I used my puree wand. It took a lot to get the mix smooth and I nearly burned the motor out. But the overall outcome turned out to be a winner.
    For a base without peanut butter but full on chocolate melt down high quality chocolate and mix with or without coconut cream. Add to the mix with sea salt and vanilla. Then just play with your favorite added ingredients like nuts, marshmallows, cookies, brownies or whatever.

    1. Oh the food processor does wonders. I prefer that over the blender most days. Love the coconut cream and cocoa powder addition, sounds wonderful! I definitely need to try that next! YUM!

  10. Made this today. Didn’t even need the chocolate chips. Delicious and hit the spot for a cookie dough craving I didn’t know I had. The cinnamon & vanilla really made it happen. 🙂 FWIW, I subbed dates and a little water for the maple syrup, and I used garbanzos I cooked from dry rather than canned. I had trouble with my blender (not a vitamix, unfortunately), so I just stirred a lot and added a little bit more water to make it easier to work with. Thanks for the inspired recipe!

  11. Carrie

    Just made this with my daughter. IT’S SO GOOD! My boys have no idea how “healthy” it is. They are all asking for more! I will definitely be using this again! Only thing I did different is I didn’t have any chia seeds.

  12. Dallas Wynn

    I want to try this!! I love cookie dough and look for different healthy options. Right now my go to is;
    1 1/3 C Body Fortress Whey Isolate Vanilla Creme protein powder
    1C Great Value Piwdered Peanut Butter (fewer carbs than PB Fit)
    4 packets stevia
    Approx. 1 1/2C water
    Total: 830cals, 35.3g carbs, 13 3g fat, 147.4g protein
    I am guessing it makes approx 3 or 4C, but the above nutes are for total recipe. You could easily improve it with chocolate chips of choice!

  13. Els

    I don’t know but it didn’t work for me, the food blender couldn’t make it smooth and when I tried tasting it I immediately threw it away, it tated absolutely nothing like cookie dough…

    1. Ohhh bummer! I’m sorry to hear that. It has a slight chickpea taste but it also has a nice sweet taste with the texture of cookie dough. I’m sorry you didn’t like it. 🙁

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