Vegan Cookie Dough (Peanut Butter & Chocolate Chip)

Kid FriendlyPaleoGluten FreeVeganVegetarian

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}

* 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. **

Print
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

 


Do you Want More Healthy Dessert Recipes?

Creamy Yogurt Parfait with Mixed Berry Compote

Fresh Yogurt Parfait with a Mixed Berry Compote and crunchy vanilla almond granola - an easy breakfast that's kid friendly! #ad #UndeniablyDairy @DairyGood

Banana Bread Chocolate Chip Oatmeal Bars

 

Nutella Strawberry Parfait with Coconut Whipped Cream

Paleo Panna Cotta with Passionfruit

Paleo Vanilla Panna Cotta with Passion Fruit - a slightly sweet creamy Panna Cotta recipe that'll quickly become your new favorite dessert! And guess what, it's guilt free too! | joyfulhealthyeats.com

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

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}

DON’T MISS A RECIPE ->

FACEBOOK | TWITTER | PINTEREST | GOOGLE+ | BLOGLOVIN | INSTAGRAM

Hey There

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 }
Facebook Twitter Pinterest Instagram

Related Posts

108 Responses
  1. Andrea

    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!

  2. 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.

  3. 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).

  4. Susan

    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!

  5. meolky1

    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

  6. 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!

  7. Claudia

    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 😊

  8. Anna

    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.

  9. KiKI

    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. Krista

      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.

  10. 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. Krista

      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. 🙁

  11. 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!

  12. 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.

    1. Krista

      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. Krista

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

  13. 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!

  14. Mindy

    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. Krista

      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!

  15. 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!

Leave a Reply