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.
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.
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.
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?
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:
- Easy No Bake Almond Snowball Cookies
- Almond Butter Vegan Brownies
- Vegan Almond Butter Cups
- Healthy No Bake Almond Joy Bars
- Flourless Lemon Raspberry Thumbprint Cookies
* 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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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!
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
- 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)
- 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.
- Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
- Serve immediately.
- *** 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
Do you Want More Healthy Dessert Recipes?
Creamy Yogurt Parfait with Mixed Berry Compote
Banana Bread Chocolate Chip Oatmeal Bars
Nutella Strawberry Parfait with Coconut Whipped Cream
Paleo Panna Cotta with Passionfruit
30 Min
Low Carb
is it possible to freeze part of the recipe? Thanks
I haven’t before. But I don’t see a reason why not. Just make sure you thaw out in refrigerator before serving.
Yes you can. I freeze it in small portion sizes. They are like peanut butter ice cream bars.
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!
★★★★★
awesome, so glad to hear it!
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!
★★★★★
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 🙂
Oh my gosh, honestly this looks SO good!
you have no idea! hope you get a chance to make it!
I can’t wait to try this! Does it keep very long?
For me it lasted about 5 days or so… as long as it’s in an air tight container you should be fine.
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!
have you tried enjoy life brand
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!!
★★★★★
OH i know right.. it’s great by itself. I haven’t seen enjoy life without sugar so I’d buy the cacao nibs
quite yummy! I also added a bit more maple syrup and a dash of salt.
★★★★★
hurray!!! yeah for yummy cookie dough!
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!
★★★★★
Awesome! So glad you liked it Alex!
Can these be baked like cookies?
★★★★★
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
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.
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.
This stuff is amazing! I’m going to make sure I always have a batch ready!
Thanks Ann!
Looks amazing! Is there a way to make it without the peanut butter? Or is that necessary for holding it all together?
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.
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!
GREAT RECIPE!!!
★★★★
Have you tried making cookies from this recipe or is the dough gone before it can be formed into cookies?
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.
You had me at chickpeas!
★★★★★
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!
Awesome! So glad you enjoyed it Ashley. I need to make another batch this week, been having some chocolate cravings. 🙂
Hi! Is it possible to reduce the amount of peanut butter and can I use regular white granulated sugar instead of maple syrup? Thanks!
You can definitely reduce the amount of peanut butter, but I’d recommend using honey instead of granulated sugar.
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.
OH BOY!!!! THIS IS WICKED GOOD!!!
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