Chickpea Cookie Dough
This chickpea cookie dough is the perfect sweet tooth craving that's loaded with chocolate chips in every bite. Soft and chewy, this recipe is vegan, egg-free, gluten-free, and ready in 10 minutes!
I love making sweet treats at home, especially when it only takes 10 minutes. This was my go to pregnancy craving that I kept coming back to this when I needed something sweet on the side.
This is different from my cookie dough bites and this chickpea version might be my favorite for one reason: the texture is unbelievably smooth. Most chickpea cookie dough recipes end up gritty or thick, but blending the chickpeas long enough (and with the right ratio of peanut butter to maple syrup) gives you something that actually tastes like raw cookie dough.
If you've tried my double chocolate cookie dough bites or my almond butter cookie dough bites, you are going to love this recipe. This chickpea version is higher in protein (thanks to the chickpeas and peanut butter) and uses way fewer ingredients than my flour-based versions.
why you'll love this chickpea cookie dough
What makes this recipe work is how the chickpeas blend with peanut butter. The fat from the nut butter masks any chickpea flavor while creating that thick, scoopable consistency you want from cookie dough. Coconut sugar adds a subtle molasses note that makes it taste just like regular cookie dough.
You can eat this straight from the food processor (I always do), chill it for a firmer texture, or roll it into bites for snacking throughout the week. It keeps for 5 days in the fridge, though mine never lasts that long!
Ingredient Notes and Substitutions
Refer to the recipe card below for full measurements and instructions.
Chickpeas: Canned chickpeas work best here because they're soft enough to blend completely smooth. Rinse and drain them well to remove excess liquid and any canned taste. If using home-cooked chickpeas, make sure to pressure cook them until they're very tender.
Peanut butter: Use creamy, not chunky. For a nut-free version, try sunflower seed butter. You can also use almond butter for a different flavor profile (like my almond butter cookie dough bites).
Maple syrup: This provides the main sweetness and helps the dough come together. Agave nectar works as a substitute but tastes slightly different. I don't recommend honey if you want to keep this vegan.
Coconut sugar: Adds depth and that brown sugar-like flavor. Brown sugar works too, but coconut sugar keeps this refined sugar-free. You can reduce to 1 tablespoon if you prefer less sweetness.
Dairy-free chocolate chips: Mini chips distribute better throughout the dough. I use Enjoy Life brand, which is also nut-free and soy-free. Regular chocolate chips work if dairy isn't a concern.
How to Make Chickpea Cookie Dough
This comes together in about 10 minutes, all in a food processor or high-powered blender.
Step 1: Rinse and drain the chickpeas thoroughly. This step removes the canned liquid (aquafaba) which can make the dough too wet. Pat them dry with a paper towel if you have time.
Step 2: Add the chickpeas, peanut butter, maple syrup, coconut sugar, vanilla extract, and salt to your food processor. Blend for 2 to 3 minutes, scraping down the sides as needed.
The key here is blending long enough. Stop when the mixture is completely smooth with no visible chickpea pieces. A grainy texture means you need to keep going.
Step 3: Add the chocolate chips to the food processor. Pulse 4 to 5 times until the chips are evenly distributed. Don't over-process or the chips will break into small pieces.
Step 4: Transfer to a bowl and serve immediately, or refrigerate for 30 minutes if you prefer a firmer texture. The dough thickens as it chills.
Tips for the Best Chickpea Cookie Dough
Blend longer than you think. Most complaints about chickpea cookie dough come from under-blending. I run my food processor for a full 3 minutes, stopping to scrape the sides twice. The texture should be as smooth as hummus.
Taste and adjust sweetness. Depending on your maple syrup brand and personal preference, you might want more or less sweetness. I add the coconut sugar at the end so I can taste as I go.
Use room temperature peanut butter. Cold peanut butter straight from the fridge doesn't incorporate as smoothly. Let it sit out for 10 minutes or microwave briefly.
Don't skip the salt. A quarter teaspoon seems small, but salt is what makes this taste like cookie dough instead of sweet hummus. It balances the sweetness and brings out the vanilla.
How to Serve This
I usually eat this straight from the bowl with a spoon, but there are other options. Scoop it onto apple slices or graham crackers for dipping. Roll into balls and freeze for grab-and-go snacks. Spread it on toast or pancakes.
This also works as a topping or a mix in for ice creams like my chocolate nice cream or swirled into oatmeal. I've even used it as a frosting layer for vegan cake pops when I wanted something different.
Frequently Asked Questions
Can I taste the chickpeas?
Not if you blend long enough and use the right peanut butter ratio. The combination of fat, sweetness, and vanilla completely masks the chickpea flavor. Every person I've served this to has been surprised to learn it's bean-based.
How long does chickpea cookie dough last?
Store in an airtight container in the refrigerator for up to 5 days. The texture firms up as it chills, so let it sit at room temperature for 5 to 10 minutes before serving if you prefer softer dough.
Can I freeze this?
Yes. Roll into balls and freeze on a baking sheet, then transfer to a freezer bag. They keep for up to 2 months. Eat them frozen for a firmer texture or thaw in the fridge overnight.
What if my dough is too thick or too runny?
If it's too thick, add maple syrup one tablespoon at a time until you reach your desired consistency. If it's too runny (usually from not draining the chickpeas well), add more peanut butter or refrigerate for 30 minutes to firm up.
Can I make this nut-free?
Sunflower seed butter is the best substitute for peanut butter. The color may be slightly different but the taste and texture still work with this recipe.
More Cookie Dough Recipes
If you love edible cookie dough, try these other versions you'll be sure to enjoy
More Vegan Treats to Try
Equipment
- 1 high speed blender
Ingredients
- 1 ½ cups chickpeas cooked and drained
- ½ cup creamy peanut butter or almond butter
- ¼ cup maple syrup or agave nectar
- 2 tablespoon coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips mini chips work well
Instructions
- Rinse and drain the chickpeas thoroughly if using canned chickpeas.
- In a blender or food processor, combine the chickpeas, creamy peanut butter, maple syrup, coconut sugar, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides of the blender or food processor as needed.
- Add the dairy-free chocolate chips to the blender and pulse a few times until they are evenly distributed throughout the dough.
- Transfer the edible cookie dough to a bowl. You can serve it immediately or chill it in the refrigerator for about 30 minutes to firm it up slightly before serving.
- Scoop the vegan edible cookie dough into bowls or enjoy it by the spoonful!
Notes
Nutrition
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