Vegan Thin Mint Chickpea Cookie Dough | Paleo | Christmas Recipes

Thin Mint Vegan Chickpea Cookie Dough

  • Author: Krista
  • prep_time Prep Time: 10 min
  • total_time Total Time: 10 minutes
  • yield Yield: 1 1/2 cups 1x
  • category Category: vegan, dessert, gluten free, kid friendly, christmas, new years, holiday
  • method Method: food processor
  • cuisine Cuisine: american


Vegan Thin Mint Chickpea Cookie Dough filled with cocoa powder, almond butter, peppermint and maple syrup. A healthy take on thin mint girl scout cookies, you’ll love!Β 



  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup almond butter
  • 1 1/2 tablespoons of cocoa powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons maple syrup
  • 1 tablespoon ground chia seeds
  • 1/4 teaspoon peppermint oil (or extract)
  • 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, almond butter, vanilla extract, maple syrup, cocoa powder, chia seeds and peppermint oil to a food processor. Blend until smooth and creamy, normally I blend for
  3. Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
  4. Place in refrigerator to chill and then serve.
  5. *** Can be stored in an airtight container in the refrigerator for up to 4 days. ***


  • Serving Size: 1/4 cup
  • Calories: 257
  • Sugar: 10 g
  • Sodium: 71 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 26 g
  • Fiber: 8 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: vegan desserts, healthy dessert recipes, chickpea cookie dough, vegan cookie dough, thin mints, healthy thin mint recipe, healthy christmas cookies, christmas cookie exchange, mint chocolate cookie, healthy cookie dough