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Chickpea cookie dough mixed in a glass bowl with a wooden spoon, studded with dairy-free chocolate chips, with extra chips in a small bowl nearby.
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Vegan Chickpea Cookie Dough

Healthy, no-bake edible cookie dough made with chickpeas, peanut butter, and dairy-free chocolate chips that's completely vegan and delicious.
Course Dessert, Snack
Cuisine Dairy-free, Vegan
Keyword chickpeas, cookie dough, dairy-free, edible cookie dough, no bake
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 323kcal
Author Sireesha A.

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

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 323kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Fiber: 5g