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. It’s still one of my favorite snacks.
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!
The chickpeas might sound a little unusual if you’ve never tried chickpea cookie dough before, but they work surprisingly well here. Once blended with peanut butter, maple syrup and the other ingredients, they create a thick and creamy base that’s perfect for eating straight from the bowl. You won’t get a strong chickpea flavor, especially once you add vanilla and plenty of chocolate chips. Plus you’ll rinse the chickpeas to get rid of that aquafaba with its characteristic taste.
I like to use peanut butter for this vegan chickpea cookie dough. But you can easily swap it for another nut butter if that’s what you have at home. Almond butter or cashew butter would both work well, although they will give the cookie dough a slightly different flavor. Why not try each to find your favorite version?
How to Make This Vegan Chickpea Cookie Dough
One of my favorite things about this recipe is that you don’t need to buy oat flour. Just blend some regular oats until they have a flour-like consistency. It doesn’t have to be perfectly smooth. A slightly coarser texture is completely fine and actually adds a little bit of texture to the cookie dough.
Depending on your blender or food processor, you may need to add a small splash of plant-based milk to help everything blend. I like oat milk here, but any plant milk should work. Just add a little at a time so you don’t accidentally make the cookie dough too soft.
Once everything is blended, fold in the vegan chocolate chips and add a few more on top because, I mean, why not? You can eat the cookie dough right away, or keep it chilled in the fridge for a firmer texture.
It’s one of those recipes that’s easy to throw together when you want something sweet but don’t feel like baking an entire batch of cookies. Or maybe, if you’re like me, you actually prefer the cookie dough to the actual cookies.
In any case, 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 🙂
