Vegan Chickpea Cookie Dough
If you love cookie dough but want something a little more wholesome, this vegan chickpea cookie dough may just become your new go-to. I first made it a few years back when chickpea cookie dough had its big moment, but honestly? I think it deserves to stick around.
This vegan chickpea cookie dough version is high in fiber, rich in protein, so rich and creamy in texture, and very simple to make. No need to bake or use a lot of equipment. All you really need is a blender or food processor and a few pantry staples. It’s the perfect snack for busy days or late-night cravings!
If you make this recipe, let me know what you think in the comments. I’d love to hear from you!
Chickpea Cookie Dough
Cookie dough, but vegan and a little healthier than the usual fare? Yes, please! This vegan chickpea cookie dough ticks all the boxes and is sooo good – I’ve made it countless times since I first developed the recipe a couple of years ago. It comes together in minutes, uses simple pantry staples, and is perfect for when you want a sweet treat without a lot of fuss.
- Prep Time: 10
- Total Time: 10 minutes
- Category: dessert, snacks
- Diet: Vegan
Ingredients
- 1 14 oz. can chickpeas, drained and rinsed well
- 1/3 cup peanut butter (or other nut butter)
- 2 teaspoons coconut oil
- 3 tablespoons maple syrup
- 1/3 cup oat flour*
- 1/4 cup coconut sugar (you can sub raw cane sugar)
- 1 teaspoon vanilla extract
- 1/4 cup vegan chocolate chips plus more to taste
- optional: a little bit of plant-based milk to get the blender going (oat milk would work nicely)
* No need to buy expensive oat flour – just put some oats in the blender or food processor for a flour-like texture. It’s okay if the result is a little coarser than regular flour.
Instructions
- Put all the ingredients except for the chocolate chips in your blender or food processor. Start with liquid ingredients – that will make it easier for your blender to get going. You might have to use the tamper. Start on low speed and see how it goes. If it doesn’t seem to blend too well, add a little splash of plant-based milk. If you’re using peanut butter (or other nut butter) that is on the runny side, you most likely don’t need to do this.
- Blend until all the ingredients are incorporated well and no chickpea parts are visible.
- Take the chickpea cookie dough out of the container and mix in the chocolate chips with a spoon. Start with 1/4 cup and see if you need more. I usually use between 1/4 and 1/2 cup.
Notes
This should last in the fridge for a couple of days, although by that time, I’ve usually eaten it all 🙂
