Jump to Recipe

This post may contain affiliate links.

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!

Bowl of cookie dough on wax paper with spoons.
Save this recipe!
Enter your email and I’ll send it to you, plus get new recipes from me regularly!
Please enable JavaScript in your browser to complete this form.

Eating cookie dough was probably close to a cardinal sin in our household growing up due to the raw egg and now the flour, 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!

Why You Will Love This Vegan Chickpea Cookie Dough:

  • It’s ready in about 5 minutes.
  • It’s SOOOOO good.
  • A great way to add beans into your diet.
  • Super kid friendly
  • A protein packed snack!
Overhead shot of chickpea cookie dough in bowl.

Recipe Ingredients:

  • chickpeas: these should be from a can or cooked and cooled.
  • peanut butter: use your favorite peanut butter–creamy, crunchy, natural or regular.
  • maple syrup: My preferred liquid sweetener hands down, every time. You could opt for honey, agave or another liquid sweetener you may love.
  • vanilla: vanilla extract instead of imitation for the best flavor
  • milk: vanilla almond milk is my favorite if making this chickpea cookie dough vegan. If not, you can use whole, skim or whatever. It helps adjust the thickness of the cookie dough.
  • sea salt: just a touch is all you need!
  • chocolate chips: I prefer mini chocolate chips in this chickpea cookie dough recipe however, you could use regular sized. Any will work, dark chocolate, white chocolate, etc.
cookie dough on spoons in front of bowl.

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!

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.

Vegan Chickpea Cookie Dough in spoon.
  • 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!

HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!

Tap stars to rate!
5 from 8 votes

Vegan Chickpea Cookie Dough

Looking for a fun tasty and simple snack? This Vegan Chickpea Cookie Dough is where it’s at! Simple and delicious with an extra energy and fiber boost! Happy snacking!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8


Save this recipe!
Enter your email and I’ll send it to you, plus get new recipes from me regularly!
Please enable JavaScript in your browser to complete this form.


  • 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!


I have had luck storing this recipe for about a week in the fridge–if it lasts that long!


Calories: 195kcal, Carbohydrates: 21g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 1mg, Sodium: 230mg, Potassium: 208mg, Fiber: 3g, Sugar: 11g, Vitamin A: 16IU, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Kerra says:

    Omg yum!!! What a genius idea. I so want to try this. Always looking for healthier versions of my favorite vices. Thanks for sharing!

    1. Lorie says:

      Hope you love it!

  2. Kat says:

    This look soooo good! I love cookie dough. So thankful for a healthier alternative!

    1. Lorie says:

      Enjoy, Kat!

  3. Yolanda says:

    5 stars
    After reading your post on chocolate hummus and now this!! Yum! I am always looking for ‘healthy’ desserts as I have a sweet tooth. I certainly won’t feel guilty after eating this 🙂

    1. Lorie says:

      Aww thanks Yolanda! This is a good one!

  4. Jennifer says:

    This looks so amazing. I keep seeing the advertisements for Cookie Dough shops opening around the country. This would be a much healthier alternative.

    1. Lorie says:

      I feel like I would not know where to start in those cookie dough shops. Like give me ALL of it!!!

  5. Sara says:

    Can you make actual cookies with this dough? And do they taste like regular cookies?
    Sorry for the questions just wondering what would happen if I baked them

    1. Lorie says:

      No worries, that’s what I’m here for! I’ve made blinders with similar ingredients before as well so I imagine it’s possible to make cookies with this. I had a reader say she was going to try to but never heard back on how it went. You could just try one and see how it bakes up!

  6. Amanda says:

    I was going to buy chickpea cookie dough from the store, but decided to make it myself instead. I’m so glad I did! It is so delicious and the flavor is just right. I did use dark chocolate chips, but otherwise followed the recipe exactly.

    1. Lorie says:

      Yay! So glad to hear this Amanda. I was literally just thinking I need to make this today!

  7. vanessa ladouceur says:

    could you use PB2 mixed with water instead of higher calorie nut butter?

    1. Lorie says:

      I’m sure you could. Does the consistency seem the same as regular peanut butter?

  8. Sue says:

    To make/ bake cookies with this dough how do they turn out and how long would you bake in oven and at what temp

    1. Lorie says:

      Hmmm. I’ve never actually made these as cookies, I just eat the dough! I imagine you could try baking at 350 and start at about 8-10 minutes and then test, adding more time if needed. However I can’t promise they will turn out! Let me know how it goes!

  9. Karri says:

    This is genius

    1. Lorie says:

      Thanks Karri! It’s pretty amazing for sure!

  10. Deryn | Running on Real Food says:

    Uh yum. Now I have to make this one!! Glad you got some cookie dough inspo!

    1. Lorie says:

      I learn from the best!!!