Chickpea cookie dough dip made with oat flour is a creamy and sweet vegan gluten-free snack. The combination of chickpeas and almond butter pack this edible cookie dough with protein, too!
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To be honest, I love eating cookie dough more than actual cookies! And this easy chickpea cookie dough dip, inspired by chocolate dessert hummus, is completely safe to eat raw.
I add oats to this recipe to thicken the cookie dough. Compared to almond flour, they are cheaper and allergy-friendly. Meaning, you can make this recipe completely nut-free if you use sunflower butter.
My favorite part of this recipe is that it's a jumping off point. You can enjoy the dip with a spoon, on a dessert board with some fresh strawberries and pretzels, or turn leftovers into chickpea cookie dough truffles.
Ingredient Notes
You will need these simple ingredients to make vegan chickpea cookie dough:
The key to this recipe is a can of chickpeas. You could also cook chickpeas from dried! Either way you'll need to rinse and peel them to make an extra smooth cookie dough.
Any nut or seed butter can be used to make this dip. The overall flavor profile will vary depending on what you use. I use almond butter most of the time. For a nut-free option, I like sunflower butter.
A liquid sweetener like maple syrup is perfect for chickpea dessert recipes like this or flourless chickpea brownies. It sweetens the cookie dough and helps during the blending to get the chickpeas completely smooth. Another option would be agave nectar or even Medjool date paste.
To thicken the dip, I like to add homemade oat flour made from rolled oats. Depending on how strong your food processor is, you can blend the oats before adding the other ingredients. You can also omit it if you want a thinner dip!
I use semi sweet mini chocolate chips to get a better distribution throughout the cookie dough dip and to sprinkle on top.
Pure vanilla extract is crucial to masking any bean flavor in this cookie dough.
The recipe card below includes the full list of ingredients + instructions.
How to Make Chickpea Cookie Dough Dip
Here’s a step-by-step guide to making the best cookie dough dip with chickpeas:
Before you start peel your chickpeas! It takes a couple of extra minutes but yields the best texture for a creamy dip.
- Blend chickpeas, almond butter, maple syrup, rolled oats, sea salt, and vanilla extract in a food processor.
- Scrape down the sides and the bottom of the food processor in between processing. Get underneath the blade too.
- Continue to process 2 to 3 more times until the mixture is creamy and there are no chunks left.
- Mix mini chocolate chips into the cookie dough. Measure with you heart!
- Chill the cookie dough in the refrigerator before enjoying. This helps the dough thicken and makes it feel like store-bought cookie dough that comes straight from the refrigerator.
Ways to Serve and Use
I usually end up eating this cookie dough by the spoonful but it's also a delicious addition to vegan vanilla ice cream!
This dip is great for parties too! Add it to a dessert table with graham crackers, pretzels, and apple slices to dip.
If you make a double batch of this dip, save some to make chickpea cookie dough truffles for a bite-sized treat!
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Chickpea Cookie Dough Dip
Equipment
- Food Processor
Ingredients
- 15.5 ounce chickpea can about 1 ½ cups
- ¼ cup almond butter see notes
- ¼ cup maple syrup
- ¼ cup rolled oats
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- ⅔ cup mini chocolate chips
Instructions
- Drain and rinse a 15.5 ounce chickpea can.
- Rub the chickpeas between your fingers or with a paper towel and discard the skin. This ensures an extra creamy dip.
- Blend chickpeas, ¼ cup almond butter , ¼ cup maple syrup, ¼ cup rolled oats, 1 tablespoon vanilla extract, and ¼ teaspoon sea salt.
- Scrape down the sides of the cookie dough mixture as needed. Try to get underneath the blade too. Continue to pulse until a smooth and creamy dough has formed. This usually takes around 5 minutes; be patient.
- Mix ⅔ cup mini chocolate chips into the cookie dough.
- Chill the dough for 15 to 30 minutes in the refrigerator before enjoying it. This helps the dough thicken and makes it feel like store-bought cookie dough that comes straight from the refrigerator.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on March 19, 2019.
Megan Kerry says
This is such a great use for chickpeas Maggie! And I love that you used dates instead of sugar-so much fiber!! The kids are going to LOVE this one!!
Maggie says
I'm glad you like it! It really is a fun recipe for the kids! Enjoy!
Lyndsay says
Great job on the video, Maggie!
Maggie says
Thank you Lyndsay! It was fun to make!
Tonia says
I didn’t have any dates in the house so I substituted maple syrup and a bit of molasses. Turned out fantastic! Any ideas how to tweak this for oatmeal raisin or snickerdoodle dip?
Maggie says
Interesting question...and great ideas!! I am going to work on this! But, in the mean time, I bet if you used a neutral tasting nut butter like almond or cashew, added a bit of cinnamon and a dash of cream of tartar for flavor it would make a great snickerdoodle dip!
For the oatmeal raisin, add maybe 1/4 cup more oats, add raisins where you'd normally add the chocolate chips and 1/2 teaspoon of cinnamon. If you try either one let me know!