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Vegan Cookie Dough (Peanut Butter & Chocolate Chip)

This easy Vegan Cookie Dough will satisfy your sweet tooth & is healthy too! Peanut butter & chocolate chip vegan cookie dough made in the blender in only 5 minutes. One of my favorite vegan desserts!

Looking for more vegan desserts? Try my Vegan Chocolate Chip Cookies, or these Vegan Pumpkin Chocolate Chip Cookies!


An Easy & Delicious Vegan Cookie Dough Recipe

This peanut butter chocolate chip vegan cookie dough is a healthy, eggless, no bake vegan dessert to satisfy that sweet tooth! 

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.


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}

Can You Taste the Chickpeas in this Vegan Cookie Dough?

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!

Some of my other favorite Vegan Desserts:

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 in a jar

Vegan Cookie Dough

  • Author: Krista @ JoyfulHealthyEats.com
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 1/2 cups 1x
  • Category: Dessert
  • Method: Food Processor
  • Cuisine: Vegan, American


This easy Vegan Cookie Dough will satisfy your sweet tooth & is healthy too! Peanut butter & chocolate chip vegan cookie dough made in the blender in only 5 minutes. One of my favorite vegan desserts!


  • 1 can (15.5 oz.) 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


  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. ***


  • 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, vegan cookie dough, how to make vegan cookie dough, vegan desserts, vegan dessert recipes, chickpea cookie dough, best vegan cookie dough recipe

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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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127 comments on “Vegan Cookie Dough (Peanut Butter & Chocolate Chip)”

  1. This is delicious!! I made this in my food processor, but pulled out my salad spinner to drain, rinse, and drain again (dumping the liquid each time) the canned chickpeas. Then I spun them in the salad spinner which wicked off about 1 Tbls of additional liquid. I did take a little extra time to “pop out” the chickpeas from their skins, which may have helped keep them dry. I popped the chickpeas in my processor with the peanut butter. It was a jar of organic peanut butter that is the consistency of the Smuckers all natural that normally is floating in oil (the oil stirred into the peanut butter). The texture is great! I followed the recipe except I did leave out the ground chia seeds, as I don’t think it needed it, plus I didn’t have any. Then I added 72% cacao chocolate bar at 28 gr as listed on the ingredient label to equal 1/3 c per the recipe. Finally I rolled them into balls and they are chilling. I think I could roll these in unsweetened desiccated coconut, or cacao powder to make them into “truffles.” I even think I could add collagen powder which wouldn’t make them vegan, but an extra protein source. A lovely recipe to play with. Thanks so much!!

  2. I see the last comment was over 3 years ago and know I’m late to the discussion. I have to make a recommendation though that will make this better: refrigerate for like an hour before eating. I know it’s hard to wait and it’s good eaten right away but is so much better chilled.

    I also left out the cinnamon. I like cinnamon but not in this recipe.

    1. You can never late when it comes to cookie dough! I agree. If you can hold off, chill it, and then devour!

  3. This is so good! If you love cookie dough and healthier options, this is for you.
    Note: I did add more maple syrup and a tiny amount of water so it wasn’t quite as thick. I also used an emersion blender as I don’t have a food processor and it worked just as well! Great recipe!

    1. I mean, is there anything better than edible cookie dough! It definitely satisfies those sweet cravings with zero guilt!

  4. Just made my first batch and it 100% satisfied my sweet tooth. I am feeling no guilt after eating about 3 tablespoons of it and will be going back for more,

    I did use about 1 tbsp more of maple syrup as it was a bit dry for my liking. Also, I had to work in batches as I used a small food processor which I do not recommend as it was too thick to handle it – next time I will use a larger one. Not a deal breaker, but a bit of a pain peeling outer shell of the chickpeas but all said and done this is an absolute keeper. Thanks for sharing.

  5. Avatar photo
    Kim Hollander

    Just made my first batch and really satisfied. 100% satisfied my sweet tooth and feeling no guilt after eating about tablespoons of it,

    I did use about 1 tbsp more of maple syrup as it was a bit dry for my liking. Also, had to work in batches as I used a small food processor which I do not recommend as it was too thick to handle it. Also, a bit of a pain peeling outer shell of the chickpea but all said and done this is an absolute keeper. Thanks for sharing.

  6. The Vegan cookie dough look so SCRUMMY and I bet they taste DELICIOUS 🙂 thanks so much for sharing Krista and sending you tons of love.

    1. Avatar photo
      Diane Carrara

      So it looks good. Peanut butter and chocolate is my favorite!
      Is it only for eating the raw cookie dough or can the cookies be made?

      1. Hey Diane, they are amazing. It’s meant to be eaten raw but you definitely could bake if you add baking soda or powder.

  7. This recipe is amazing! Can’t stop eating it. I didn’t have any chia seeds on hand so subbed some rolled oats to absorb extra moisture and it worked like a charm!

  8. Avatar photo
    Rochelle Robinson

    I made it a few days ago. It was better than I expected. Its very creamy, but a little bland. I might put into candy molds and then dip those in melted dark chocolate to see if that helps.

  9. Avatar photo
    Holly Kennedy

    I lOVE this recipe!! I’m not vegan, but I was looking for a protein rich snack to keep me satisfied and boost my energy levels and I can definitely say this recipe fitted the bill brilliantly. 🙂
    I’ve got though so much of it in the last month that I’ve started to make it in larger batches and freeze small cookie scoop sized portions to defrost whenever I need them (thawed in the microwave for 20-30secs gives you lovely melted chocolate).

  10. Just made a batch – just like the recipe- it came out great. We tried it with apple slices and it was awesome. Can’t wsit to spring this one on some friends who won’t believe this is a guilt free option. Thanks for sharing this!

  11. Delicious . I liked it before cooking it. I will snap it on my account. But I want to know how log did you soak chckpeas ? Or cooked? I

  12. Avatar photo
    Sarah Bliss-Morin

    I love this! I actually subbed stevia extract for maple syrup and it turned out great! It was a bit too thick so I even added some applesauce until it got to the right consistency. Thanks!
    Also, some people were asking about using white beans/cannellini beans.. I didn’t use them for this recipe but I’m assuming they would work great. I have used them for several other cookie dough recipes like this and sometimes they even work better because they have a more neutral taste than chickpeas. Hope that’s helpful to someone!

  13. I made this and it is delicious. I substituted maple syrup for dates and added a little bit of water to get the cookie dough consistency. Awesome recipe! Thanks for sharing 😊

  14. Loved the idea of this & could not wait to make!
    Make sure you have a decent food processor – burnt my motor out half way thru.
    I ended up adding a tbsp of sugar, a pinch of salt & a few pumps of buttery spray (I Can’t Believe it’s not Butter) to make it taste a little closer – – as long as you don’t go into thinking it’s going to taste EXACTLY the same – it’s a nice alternative treat
    (Side note: NOT Weight Watchers friendly – 7 points w/o the adds & chocolate chips – for 1/4 cup)

    1. OH really. That’s nuts on the motor. I’m sorry! The chickpeas aren’t hard so I’m not sure why it would have done that.

  15. Now I’m all for healthy desserts, but this one didn’t taste like anything. It’s certainly doesn’t taste bad, but the texture is off and I can’t taste anything but cinnamon. Disappointed.

  16. I just made this, its okay. I don’t know why it’s suggested to use a blender rather than a food processor? It was way too thick for a blender had to move it to a food processor. I actually think it would be better using almond butter – the really creamy kind. It’s not the best, but far from terrible … it just feels like it’s missing something. Not sure what.

    1. Yeah I use the food processor it does a better job of pureeing. I’ve made it with the almond butter before too and it’s still good. You could add more maple syrup if you wanted it more flavorful or sweeter.

  17. 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. 🙁

  18. 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!

  19. 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.

    1. I know that’s the best part! I love giving it to people to taste and then I tell them what’s in it, the look on their face is the best!

        1. Hmmm… might not be the same. Might be a little dryer in texture and not as sweet. But you could give it a try.

  20. Avatar photo
    Danielle Reich

    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!

  21. 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!

  22. 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!

    1. I actually use Jiff Natural. It has the least amount of sugar that I’ve seen and a texture that I like.

    1. I haven’t before. But I don’t see a reason why not. Just make sure you thaw out in refrigerator before serving.

  23. 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!

  24. I have made a few other cookie dough recipes with chick peas, but this one is the only one that NAILED the texture 100%. This is amazing!

  25. Wow!! Wow, WOW !!! I whipped this up this afternoon and I can’t even deal with how good this is, I was a tad sceptical about the chickpeas , but this is beyond amazing! It’s just as good as any naughty cookie dough I’ve ever tasted. Love it! Thank you for such a fab recipe 🙂

    1. For me it lasted about 5 days or so… as long as it’s in an air tight container you should be fine.

  26. 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!

      1. I’ve not come across Enjoy LIfe choco chips without sugar (Evaporated Cane Juice) – do they exist?? I’ve been buying 100% cacao by Pascha (cacao is the only ingredient…they are gross on their own but fine mixed into a sweet treat!).

        PS – LOVE this recipe and didn’t even add the choco chips. Great way to avoid overdoing all the flours, especially almond meal. THANK YOU!!

        1. OH i know right.. it’s great by itself. I haven’t seen enjoy life without sugar so I’d buy the cacao nibs

  27. 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!

    1. Did you add the flour and baking powder as suggested or did you bake as is? What temperature did you bake it at?

    1. I haven’t tried it yet, but you would probably need to add baking soda or powder to help them right and maybe a coconut or almond flour

  28. Going to give this a try today. Did I miss something? Can we bake this? If so, what temp and time? I’m sure that my kids won’t be opposed to eating it raw, but I thought I’d give it a go.

    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.

  29. Looks amazing! Is there a way to make it without the peanut butter? Or is that necessary for holding it all together?

    1. It’s kinda necessary for holding it all together. But you could sub it with almond butter or sunflower seed butter if you’re allergic to nuts.

    2. I used cashew butter instead of the peanut butter, it makes it taste more like cookie dough, I found the peanut butter taste is too strong and alters the “cookie dough” flavor, I also used butter extract in addition to the vanilla extract- this made a BIG difference!


  30. Have you tried making cookies from this recipe or is the dough gone before it can be formed into cookies?

    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.

  31. 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. Awesome! So glad you enjoyed it Ashley. I need to make another batch this week, been having some chocolate cravings. 🙂

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

    1. You can definitely reduce the amount of peanut butter, but I’d recommend using honey instead of granulated sugar.

  33. I’m new to being vegan, and always on the hunt for satisfying healthy alternatives.
    I just found this recipe, and had all the ingredients on hand! “Now that’s rare” with the exception of chia seeds, so I subbed
    for flax meal.
    Makes for a great peanut butter and jelly if you leave out the chocolate chips. But as chocolate chip cookie dough, the possibilities are endless!!!
    On a side note: my mixture was so incredibly thick, I thinned it out with the water from the can of chickpeas

  34. 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 😋

    1. Yes. But the chunky will obviously become smooth because it will be blended up in the food processor.

  35. Hi! I was wondering if I could use this cookie dough and turn it into actual baked cookies? If so, how? Thanks!

    1. Hey Ashley, you’d probably need to add some baking soda and a flour of some sort. (either almond flour or regular flour)

      1. I’m curious to try this for cookies but I have a super ton amount of severe food intolerances (dairy, wheat/gluten, corn (it is even in out tap water…), extracted oils, yeast in any form… and that’s just the short list!) and I’m deathly allergic to baking soda/baking powder. Much to my surprise I have discovered that whipped egg whites work as a leavener in baked goods. I can even make a garbanzo cake that rises! I know eggs are not vegan (and I would be vegan except that eggs are literally my only source of B12 since any nutritional yeast (or any other yeast) makes me painfully sick. However I wonder if whipped aquafaba (chickpea/garbanzo juice) would work as a replacement or a 50/50 powdered chia/flax seed ‘egg’ would work if it was whipped. Because the point is to have the trapped air bubbles that can expand. Of course everyone else can just use baking soda/powder (baking powder has soda in it but tastes better). As for the flour, a super gluten-free option is garbanzo/chickpea flour! I make mine at home (water has corn (additive to our city’s tap water as a ‘free flowing agent’ to the powdered chlorine they add), activated carbon often used for filtering is from corn, salt has cornstarch to keep it from clumping…) I soak the beans (6-8 hours to reduce painful gas issues), dehydrate them for about 16 hours, grind them up in our heavy duty food processor & sift it into a fine flour. A lot of work, yes, but it does not even compare to the super gross kind I’ve tried from Bob’s Red Mill. Doing it at home it tastes MASSIVELY different! Plus I can use it to make crackers, pasta, wraps/crepes (tortilla replacement) It’s really amazing stuff! The crackers are just garbanzo flour, salt (I use Real Salt), and (distilled) water and they hold together well enough to roll out. So I don;t see why it couldn’t be used as a GF flour replacement in cookies. I also use a sunflower seed/brown rice flour/millet flour in my multi-purpose GF flour mix to replace AP wheat flour. Works decently well but I’m curious to try it in conjunction with the garbanzo flour.

        As for the ‘raw cookie dough’ recipe, I am SO pleased that I can have it! The only replacement I need to make is the chocolate chips (can’t have them because it seems the solvents they use in the oil extracting process make me sick, my guess is corn-based), but I was playing with homemade PB yesterday, adding organic carob powder & some liquid stevia to make it a thick ‘semi-sweet’ paste. I kinda just sat and ate it but I thought it might freeze well to work as a chocolate chip replacement. (This is just a very long winded Thank you! With my massive food restrictions it is almost unheard of to find a recipe I can have without a major overhaul, if it is still even possible, especially sweets.)

    1. hmmm…. I have a vitamix as well and it worked great. Sorry about that Val. Maybe try using a food processor and see if that makes a difference?

      1. Avatar photo
        Diana Salsbury

        Do you have an alternative to peanut butter. Nut allergies. Use the juice of chickpeas for meringues.

        1. Hi Diana, I also have nuts and peanuts allergies and I used soy butter. Its taste exactly the same and doesn’t affect the texture of the mixture.

    2. I have a Vitamix and was able to make it just fine! I did use the Tamper stick to make the ingredients move better. The only thing different I did was use Cashew Butter instead of Peanut Butter- I believe the taste is sweeter & Im not a big fan of the taste of Peanut Butter!

    3. Avatar photo
      cheryl naujock


  36. Avatar photo
    Cassie Thuvan Tran

    This vegan chickpea cookie dough looks so so divine! I just bought a can of chickpeas, so I’ll be making vegan chickpea cookie dough very soon!

  37. This looks great! Do you think using ground flaxseed instead of the chia seeds would provide a similar texture?

    1. Hmmm… it might! And I think it would still soak up the moisture from the chickpeas. You could definitely give it a try!

  38. What is the weight of the cheakpeas cna, please ? Here in France we have several height of can… Thanks

  39. 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! 🙂

  40. I am sooooo making this to curb my gestational diabetes sugar cravings!! 1 1/2 cups is a dream and that’s less than a 2 carb serving I need for a snack! Hooray!! Thank you!

  41. Avatar photo
    Megan Ancheta

    So creamy and delicious, yet healthy too?! Sign me up! I can’t wait to make this recipe for my kids!

  42. Avatar photo
    Sarah @Whole and Heavenly Oven

    This cookie dough is JUST the thing to curb my constant sweet-tooth craving!! LOVE that it’s made with chickpeas, Krista! Seriously so stunning. 🙂