Vegan Cookie Dough (Peanut Butter & Chocolate Chip)

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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!

 

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}

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.

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}

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

Description

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!

Scale

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, 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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pinterest image for vegan chickpea cookie dough (peanut butter & chocolate chip)

 

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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108 Responses
  1. 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 😋

    1. Krista

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

      1. Sister Kyoya

        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. Krista

      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. Autumn

          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. Betsy

      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. cheryl naujock

      I MADE IT IN MY VITAMIX USING THE TAMPER OR WHATEVER YOU CALL IT. IT TOOK SOME EFFORT BUT WORKED GOOD FOR ME.

  2. 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!

  3. 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! 🙂

  4. Sarah

    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!

  5. 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. 🙂

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