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This Vegan Chickpea Cookie Dough is a simple and quick snack to whip up that everyone will enjoy! A fun way to add some chickpeas into your day and packed with peanut butter and chocolate chips. Creamy goodness you literally have to taste to believe!
Eating cookie dough was always a No-No in our house
Eating cookie dough was probably close to a cardinal sin in our household growing up due to the raw egg, but I am pretty sure that never kept us from sneaking a spoonful (sorry mom!), or ten, ha!
And as a grown up, nothing has changed, I still want to lick the bowl!
What if you could eat the dough by the spoonful??
Of course! And there is! I have actually seen it sold at the grocery in small pints to just eat or bake, and it's egg free. I love love love my cookie dough but recently I saw that they are now saying to even avoid uncooked flour so I figure this vegan chickpea cookie dough has to be super safe! I mean, don't worry, I still eat my fair share of cookie dough. I guess I am just a rebel, right?
I was inspired by Running on Real Food's 2 ingredient cookie dough that used sweet potatoes as a base--how genius! And since beans have been my new cashew these days, I decided to go with chickpeas. And the texture and taste were amazing! And trust me, being vegan is NOT a requirement to eat this vegan chickpea cookie dough. Promise!
I made this for a vegan friend who wanted a snack that was fun and tasty and would also fill her up. I have to say this is all of the above and more! Assuming that you agree??
You don't have to make it vegan, it's great anyway. Use regular chocolate chips with milk as well as your favorite milk, it doesn't have to be a milk alternative by any means!
Is this safe to eat?
Absolutely 100% YES! Recently, I have noticed it is not recommended to eat uncooked flour. Since this cookie dough recipe doesn't contain any flour, then you should pretty much be all good and in the clear!
Do you have to use chickpeas?
Well, if you want it to be chickpea cookie dough then I assume you would want to use them. However, it is not necessary. Any mild, light colored bean such as northern or cannelloni beans may work as well.
I don't think you would want to use any colored bean as it will not really look like cookie dough then. The use of chickpeas makes the color similar to traditional cookie dough.
What you will need:
- Chickpeas: these should be from a can or cooked and cooled.
- Peanut Butter: I prefer for all of my recipes to use natural creamy peanut butter. You know, the drippy kind of peanut butter. It's so much easier to mix and incorporate into recipes overall. You should be just fine though if you prefer almond or cashew butter or even sunflower seed butter.
- Maple Syrup: My preferred liquid sweetener hands down, every time.
- Vanilla: What cookie dough doesn't include it?
- Milk or Dairy Free Milk: This will help balance out any issues with it being too thick or too dry.
- Sea salt: just a touch is all you need!
- Chocolate Chips: The best part, right? I used mini chocolate chips but feel free to use regular morsels.
How to enjoy this recipe:
- Straight from the spoon. Works for me every single time!
- Spread on graham crackers, pretzels, or even a strawberry.
- Roll the dough into little chickpea cookie dough balls. You can then toss them into some ice cream to make homemade cookie dough ice cream or take them as a simple snack wherever you are headed.
- Not gonna lie, I have actually spread a little onto a bar like a Lara Bar and I was not disappointed!
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Vegan Chickpea Cookie Dough
Ingredients
- 1 can chickpeas rinsed
- ⅓ c pure maple syrup
- ½ c peanut butter (or any nut or seed butter)
- 1 tsp vanilla
- 2 T vanilla almond milk (or any milk will work)
- ¼ tsp sea salt (more or less to taste)
- 2 T mini chocolate chips
Instructions
- Add all ingredients except milk and chocolate chips and process until smooth and thick. Slowly add in milk if necessary. Add in more sweetener if desired.
- Stir in chocolate chips.
- No need to wait, eat it by the spoonful now!
- Store in the fridge!
Delicious and great for satisfying your sweet tooth. The only change I’d suggest is add the maple syrup to taste. 1/3 of a cup will be too sweet for some!
Agree--some like it much sweeter! So glad you loved this, Heather!
Hi, when it says process does that mean mix all ins good proccesir ir mix with hand blender?
Tyyy can’t wait to try this
Hi! It means with the food processor, hope that helps!
thanks!!!! bout to make these!
Awesome! Enjoy!
Very good. I didn’t put enough salt in at first. Tasted better after I sprinkled some pink Himalayan salt over the “dough”.
So glad you loved it! Yes, it surely needs a bit of salt and just the right touch of sweet. Thanks so much for sharing!
I love this recipe! I have a really similar one with white beans and I swear my family can never tell the difference! I love adding a nut butter for a little more flavor, genius! They should call you Lorie Crocker 😉!
Haaaa Lorie Crocker, that’s amazing. So glad you love one of our family faves!
Hi I was wondering what’s the nutrition label for this?
Hi Ava! Just added them. You should be all set now!
I love this recipe!! Such a healthy alternative to one of my favorite desserts, thanks for sharing. How long will this last in the fridge?
yay! so I think this will last about 5 days or so!
Sometimes I'm shocked at the versitility of the humble chickpea. lol Will have to give this recipe a go!
Ha, couldn't agree more, Carri!