Chocolate Chip Chickpea Cookie Dough is vegan, gluten-free, and a perfect sweet, protein-filled snack! This creamy cookie dough dip is delicious with graham crackers, fresh fruit, or a good old spoon.
Chickpeas are a staple for vegans and can transform into many delicious, savory dishes, from chickpea chicken salad to falafel to wraps with chickpea flour tortillas.
But the fun doesn’t have to stop there! This plant-based protein is also an excellent canvas for sweet dishes such as flourless chickpea brownies, aquafaba chocolate mousse, and this vegan cookie dough recipe.
This dip is similar to brownie batter dessert hummus, which also features chickpeas.
What makes this recipe different is the addition of oats. Depending on whether you want to serve this as a dip or make chickpea cookie dough truffles, you can add more or less oats. You can also leave out the oats completely and make flourless chickpea blondies!
Why Make Chickpea Cookie Dough?
Let’s be clear: This cookie dough recipe is not meant to replace regular cookie dough or air fryer cookies!
I am a chickpea lover and enjoy getting creative with how I eat chickpeas. And I love being able to call a bowl of this dip with some fruit and crackers a proper "meal."
So, if you’re in the same boat and looking for edible chickpea cookie dough that is sweet, creamy, and filled with mini chocolate chips, this recipe is for you!
While it may not have quite the same taste as the real thing, it is unique and crave-worthy in its own right.
Best of all, since this recipe is both vegan and gluten-free, it is entirely safe to eat this raw cookie dough! No need to worry about raw flour or raw eggs.
Ingredients
You will need these simple ingredients to make vegan chickpea cookie dough:
- Chickpeas, aka garbanzo beans, are the not-so-secret "secret ingredient" in chickpea cookie dough (the name gives it all away)! To help disguise them taste-wise, it is super important to wash your can of chickpeas thoroughly.
- Almond Butter adds to the creaminess of this dip while boosting the protein even more. Any nut or seed butter works; the flavor will change slightly depending on your choice, but it is up to your preference and needs. Cashew butter or tahini are both great options.
- Pure Maple Syrup sweetens the cookie dough. You can use a little or a lot, depending on how big your sweet tooth is! Other liquid sweeteners like agave nectar or date paste also work.
- Pure Vanilla Extract is crucial to giving this chickpea dip a cookie dough flavor, masking any bean flavor.
- Rolled Oats thicken the dough. Almond flour and coconut flour are both great substitutes. You can omit it if you want a thinner dip.
- Sea Salt adds a touch of saltiness to complement the sweetness of the maple syrup.
- Mini Chocolate Chips are the final touch that completes the cookie dough with some extra sweetness.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Equipment
You will need a food processor or a large blender to make chickpea cookie dough dip. There is no skipping around this equipment. Without it, your dip would be pretty chunky. If using a blender, ensure it is strong enough to process the whole dough without needing extra liquid. Or break the dough up and blend in smaller portions.
Directions with Pictures
Here’s a step-by-step guide to making the best chickpea cookie dough:
- Blend chickpeas, almond butter, rolled oats, sea salt, maple syrup, and vanilla extract in a food processor (wait to add the chocolate chips).
- Scrape down the sides of the cookie dough mixture as needed. Continue to pulse until a smooth and creamy dough has formed. This usually takes around 5 minutes; be patient.
- Add mini chocolate chips to the cookie dough.
- Refrigerate the dough for 15 to 30 minutes until it has thickened. Enjoy!
Top Tips
Follow these top tips for the best results:
Thoroughly Wash your chickpeas before blending them, and pat them dry with a paper towel to remove any excess water. This also removes some of the chickpea skin, which will result in an even creamier dip.
Remove the Chickpea Skins if you’re worried about the texture. Rub the chickpeas between your fingers or with a paper towel, and discard the skin. The dip is still super creamy without this extra step, though.
Blend the Oats First to make them into a superfine homemade oat flour. This is especially helpful if your blender isn’t quite strong enough to process them when combined with the other ingredients.
Scrape the Side and the bottom of the food processor to combine and blend the entire dip. I usually do this 2 to 3 times to ensure no chunks are left behind.
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.
Variations
Here are a few ways to customize your chickpea cookie dough:
- Oatmeal Raisin - Leave out the oats when blending and swap the chocolate chips for raisins. Mix in the oats and raisins after the dip is combined.
- Double Chocolate - Replace the oats with 2 to 3 tablespoons of cocoa powder for an extra chocolatey and sweet treat.
- Pumpkin Spice - Swap the almond butter for pumpkin puree and add some pumpkin pie spice for a fall treat.
- Extra Nutty - Add your favorite chopped nuts once the dough is blended for extra crunch.
Ways to Serve and Use
While you can eat this sweet snack by the spoonful, here are some fun ways to serve it:
- Ice Cream Topping - Spoon dollops of the dough over your favorite vegan ice cream for a classic topping.
- Spread - Use chickpea cookie dough as a spread on toast or rice cakes for a quick and nutritious breakfast or snack.
- As a Dip - Dip graham crackers, chocolate chip cookies, ginger snaps, apple slices, strawberries, or bananas in chickpea cookie dough.
Storage
Store chickpea chocolate chip cookie dough in an airtight container in the refrigerator for 3 to 5 days (if it lasts that long!)
FAQ
Yes! You need a few modifications to actually bake this dough, follow the recipe for chickpea chocolate chip cookies.
For some other delicious cookies try vegan oatmeal chocolate chip cookies or a giant air fryer cookie.
Yes! Leave out the rolled oats and use about 3 tablespoons of flour instead. But, to make this edible vegan cookie dough, you must heat treat the flour first to eliminate any bacteria that may be present.
Traditional cookie dough contains ingredients like raw eggs and flour, which are not safe to eat in their raw form. So, this edible cookie dough recipe is safe to eat since it is vegan and gluten-free!
More Sweet Vegan Snacks
Looking for more vegan gluten-free snacks? You might enjoy these:
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📖 Recipe
Vegan Chocolate Chip Chickpea Cookie Dough Recipe
Equipment
- Food Processor
Ingredients
- 1 15.5-oz can can chickpeas
- ¼ cup almond butter or other nut or seed butter
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- ¼ cup rolled oats
- ¼ teaspoon sea salt
- ⅔ cup mini chocolate chips
Instructions
- Blend chickpeas, almond butter, rolled oats, sea salt, maple syrup, and vanilla extract in a food processor (wait to add the chocolate chips).
- Scrape down the sides of the cookie dough mixture as needed. Continue to pulse until a smooth and creamy dough has formed. This usually takes around 5 minutes; be patient.
- Add mini chocolate chips to the cookie dough.
- Refrigerate the dough for 15 to 30 minutes until it has thickened. Enjoy!
Notes
- Thoroughly Wash your chickpeas before blending them, and pat them dry with a paper towel to remove any excess water. This also removes some of the chickpea skin, which will result in an even creamier dip.
- Remove the Chickpea Skins if you’re worried about the texture. Rub the chickpeas between your fingers or with a paper towel and discard the skin. The dip is still super creamy without this extra step, though.
- Blend the Oats First to make them into a superfine oat flour. This is especially helpful if your blender isn’t quite strong enough to process them when combined with the other ingredients.
- Scrape the Side and the bottom of the food processor to combine and blend the entire dip. I usually do this 2 to 3 times to ensure no chunks are left behind.
- 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.
Nutrition
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!