It’s an eat-the-cookie-dough-outta-the-bowl kind of week, and this healthy Chickpea Cookie Dough is granting full-scale permission!

A white bowl with healthy chickpea cookie dough with chocolate chips

Made with canned chickpeas, peanut butter, pure maple syrup, and chocolate chips, it’s vegan, easy to adapt to different diets (see notes below to make it grain free and nut free), and most importantly of all:

It legitimately tastes like cookie dough.

It does not taste like beans.

Using pureed garbanzo beans to make healthy cookie recipes is one of those tricks I was super into shortly after college, when I asked for this food processor for my birthday (PSA: 13+ years later, it still runs like a dream).

Using beans to bake secretly healthy cookies made me feel cool and creative. I loved bringing recipes like this giant chickpea Healthy Peanut Butter Cookie to the office to see if my workmates could guess the secret ingredient (they couldn’t!).

Since it’s a cookie-dough-by-the-spoonful moment in our lives right now, I decided to see if I could tweak my original chickpea cookie to make it an edible vegan chickpea cookie dough.

I hope you have your spoon ready, because this faux-dough is chocolate-chip-cookie-licious!

A bowl of tasty chickpea cookie dough with chocolate chips

Chickpeas for the Best Edible Cookie Dough

I have a few edible cookie dough recipes on my site already, but this chickpea cookie dough stands out for a number of reasons. 

It’s Safe to Eat Chickpea Cookie Dough Raw.

  • My original Edible Cookie Dough is super yummy, but because it contains flour, the ingredients have to be heat-treated first. That’s not the case with chickpea cookie dough.
  • This recipe is flourless, using oats instead. Unlike flour, oats are steamed as a part of their processing before they ever reach the package, so they are safe to eat when you buy them.
  • Don’t want to use oats? You can make this cookie dough grain free by using flaxseed instead.

You Probably Have Everything You Need to Make it Right Now.

  • The ingredients in this recipe are beyond minimal. You don’t even need eggs!
  • No chickpeas on hand? Swap them for white beans instead.

A bowl filled with pureed beans, oats, peanut butter, and chocolate chips

Instant Gratification

  • All you need to do is throw the ingredients into your food processor and 5 minutes later, you’re in biz. No heat treating, no waiting to bake!

Legitimately Delicious

  • Yes, chickpea cookie dough tastes good! The garbanzo flavor is very mild; don’t mention it to those snacking on it, and they are not likely to notice.
  • Still skeptical? You can try these Vegan Cookie Dough Bars, which use dates instead of chickpeas.

Pureed beans, oats, peanut butter, and maple syrup in a bowl with chocolate chips

How to Make Chickpea Cookie Dough

As mentioned, this chickpea cookie dough uses common pantry ingredients. Here’s what you need to make it, as well as a few substitution ideas.

The Ingredients

  • Chickpeas. An ultra easy, creamy, and sneakily healthy way to enjoy cookie dough flavor! Chickpeas are high in filling protein and fiber, so this cookie dough can satisfy your hunger and your sweet tooth cravings. If you prefer, you can substitute the chickpeas for canned white beans, like cannellini.
  • Creamy Peanut Butter. Peanut butter adds rich, delicious flavor and creaminess. Any nut butter will work here, and I think an almond chickpea cookie dough with almond butter would be tasty. If you need to make this a no nut butter chickpea cookie dough, see the recipe variations below.
  • Rolled Oats. Using oats instead of flour makes this recipe safe for raw consumption and brings added health benefits. Oats are packed with fiber, protein, iron, and antioxidants. To make the cookie dough without oats, see the recipe variations below.
  • Baking Powder. While you don’t need the baking powder if you aren’t baking the cookies—baking powder helps baked goods rise—I find that adding it does make the recipe taste more like actual cookie dough. If you do bake the cookies (see directions below), you will need it for rising purposes.
  • Cinnamon + Vanilla. A dash of cinnamon livens up the flavor, and the vanilla pairs beautifully with all the other ingredients.
  • Maple Syrup. Perfect for bringing natural sweetness to the chickpea cookie dough and keeping it vegan. Add a little or a lot to reach your desired sweetness. If you don’t need the recipe to be vegan, you can use honey instead.
  • Chocolate Chips. Chocolate chips take this dough to the next level and make it taste even more like chocolate chip cookie dough.

The Directions

A food processor filled with garbanzo beans, oats, peanut butter, cinnamon, and maple syrup

  1. Add all the ingredients except the chocolate chips to a food processor.Pureed ingredients for making chickpea cookie dough
  2. Process until smooth and creamy.
  3. Taste and adjust sweetness as needed. Move mixture to a bowl and stir in chocolate chips. Serve immediately or bake as cookies (see directions below). ENJOY!

How to Bake the Dough to Make Chickpea Cookies

In addition to enjoying this dough right from the bowl, you can also bake it into soft and chewy chickpea cookies. For the best of both worlds, enjoy some of the dough raw, then bake up the rest!

  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Scoop the dough. Small cookies work best. I used a small cookie scoop to make cookies that were each about 2 tablespoons of dough and 1 ½ inches apart.
  3. Arrange the cookies on the baking sheet and lightly press the tops. The cookies won’t spread during baking, so lightly press the tops to flatten them slightly.
  4. Bake for 10 minutes. Then, let the cookies rest on the sheet for 5 minutes, before transferring them to a wire rack to cool completely. If you like your cookies extra doughy, you can remove them as early as 8 minutes.
  5. Store at room temperature. I’m guessing these would last for 3 to 4 days, though ours didn’t make it that long…

Recipe Variations and Serving Ideas

  • To Make Nut Free. Swap the nut butter for sunflower seed butter; you also could try swapping it for Greek yogurt or unsweetened applesauce.
  • To Make Without Oats (Grain Free). Use almond flour or ground flaxseed meal in place of the oats. Or, check out my No Bake Protein Balls, which use coconut flour and taste like cookie dough.
  • To Make Gluten Free. Be sure to use certified gluten free rolled oats or use one of the “oat free” substitutions above.
  • To Make Chickpea Cookie Dough Balls. Simply scoop and roll the dough into balls of your desired size. Store in the refrigerator (or freezer!) and munch as desired.
  • Turn It into Healthy Cookie Dough Dip. Add 2 tablespoons almond milk to the food processor with the other ingredients; continue adding milk, a few teaspoons at a time, until the cookie dough reaches a smooth and thick, but “dippable” consistency. Serve with pretzels, graham crackers, apple slices, vanilla wafer cookies, or any of your other favorite dessert dippers.

Storage Tips

  • To Store. Cover the chickpea cookie dough, and store it in the refrigerator for up to 5 days.
  • To Freeze Chickpea Cookie Dough. Thankfully, you can freeze chickpea cookie dough! For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. Store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, and give it a good stir before serving.
  • To Freeze Unbaked Chickpea Cookies. You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are frozen solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed.

A bowl of chickpea cookie dough topped with chocolate chips

Recommended Tools to Make This Recipe

  • Food Processor. I’ve had this one for years, and it still works great!
  • Mixing Bowls. These are ideal for preparing and storing the chickpea cookie dough.
  • Batter Scoop. If you decide to make these into cookies, this tool is perfect for portioning the dough.
  • If you do not own a food processor. You can experiment with making this chickpea cookie dough in a high-powered blender; I honestly didn’t have great success with this method, but one way you could try to work around it is to blend half of the recipe at time.

What are you baking (or in the case of this recipe no baking) this week? Let me know in the comments below.

If you try this recipe, as always, I’d love to hear what you think. Your comments and ratings are so important!

A white bowl with healthy chickpea cookie dough with chocolate chips

Chickpea Cookie Dough

4.94 from 15 votes
This easy Chickpea Cookie Dough comes together in MINUTES and tastes incredible! You can't taste the beans. Eat it by the spoon, roll it into balls or bake!

Prep: 4 mins
Cook: 6 mins
Total: 10 mins

Servings: 14 servings

Ingredients
  

  • 1 15-ounce can reduced sodium chickpeas rinsed and drained (or white beans or 1 ½ cups cooked chickpeas or cooked white beans)
  • 1/4 cup creamy peanut butter or nut butter of choice to make nut free, see blog post above for suggestions
  • ¼ cup rolled oats or quick cooking oats to make without oats/grain free, see blog post above for suggestions
  • ¼ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1/4 cup pure maple syrup plus additional to taste
  • 1 tablespoon pure vanilla extract
  • 1/3 cup dark chocolate chips or mini chocolate chips

Instructions
 

  • To the bowl of a food processor fitted with a steel blade, add all of the ingredients in the order listed, except for the chocolate chips: the chickpeas, peanut butter, oats, baking powder, cinnamon, salt, maple syrup, and vanilla. Process until smooth, creamy, and completely combined. Stop and scrape down the bowl several times as needed. Depending upon your food processor, this may take several minutes and several scrape downs.
  • Taste the “dough.” If you’d like it sweeter, add additional maple syrup 1 teaspoon at a time, until it is as sweet as you like. Transfer the dough to a mixing bowl and fold in the chocolate chips (You also can attempt to mix them directly in the food processor bowl, but I find using a separate bowl is easier and more effective in the end). Enjoy immediately or transfer to an airtight container and refrigerate until ready to serve. You can also bake the dough as cookies. See blog post above.

Notes

  • TO STORE: Cover the chickpea cookie dough, and store it in the refrigerator for up to 5 days. 
  • TO FREEZE DOUGH: For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. You can store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then give it a good stir before serving. 
  • TO FREEZE UNBAKED COOKIES: You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed. 
  • TO MAKE NUT/GRAIN FREE: See blog post above for tips to make without nut butter and to make grain free.
  • TO MAKE COOKIES: This recipe can also be baked as 14 cookies; see blog post above for directions.

Nutrition

Serving: 1(of 14); 2 tablespoons dough or 1 cookieCalories: 101kcalCarbohydrates: 12gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 1mgPotassium: 126mgFiber: 2gSugar: 5gVitamin A: 5IUCalcium: 36mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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47 Comments

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  1. Erin 
    , I’m a dietitian and am helping members of our Y live a healthier life and share recipes. Can I share this one if I leave just as it Is and use your name and website link?  I would post on our Y website on my area. I also always recommend your recipes to our diabetes prevention program participants. So, please let me know how to share and give you credit!  Thank you for the continued inspiration, I know it’s not easy!  If we can help each other that would certainly help!

    1. Hi Donna! Thank you SO much for your interest in sharing this recipe! Please feel free to share a photo, with a direct link to the recipe. I ask that you include a direct recipe link and a link to www.wellplated.com too. An easy way to do this is to put credit below the photo that says “by Erin Clarke of Well Plated”. I also ask that no part of the recipe ingredients or directions be reprinted. I hope this helps!

    2. I made these today and they are sooo delicious. I decided to bake them and gosh, they’re addictive 😂😭 Another amazing recipe by Erin! 5 stars

  2. Hi Erin, Thank you for sharing this recipe. It could not have come at a better time!  I have not been able to buy flour due to shortages in the stores.  I can’t wait to to try it. 

  3. It’s so good! I’d been eyeing the recipe for peanut butter chickpea skillet cookie for a while, but then this came along and I had to make it immediately. I can’t taste the chickpeas at all, and the texture is nice and doughy as it should be. I made it with honey instead of maple syrup and it turned out great. Thank you, Erin!5 stars

  4. Try this one!  I’ve seen chickpea cookies and doughs, but not tried them until today with this recipe.  Result= Hooray!!  My family and I loved the taste and texture of the cookie dough and the baked cookies.  Major bonus points for how fast and easy this one is. Icing on the cake…the ingredients are whole food, non dairy, gluten free and the treat is so rich and satisfying you only need to eat one serving so you feel good- not guilty!  5 stars

    1. Hi Asma! Unfortunately, I wouldn’t recommend this swap, as the texture might be negatively impacted without the whole beans. Also, raw chickpea flour has an unpleasant taste, so if you decide to experiment with this recipe, you’ll want to make it into cookies.

    1. Hi! From what I can find online, it sounds like a heaping 1/2 cup dried chickpeas should equal about 15 ounces. I hope this helps!

  5. Chick peas the base of a delicious sweet treat??? Yep! We love chick peas in savory dishes, and so I had to try this. Made the recipe as written, then I froze the dough in a small size ice cube tray. Even frozen, they are pretty soft, and it’s handy to eat them right out of the freezer—yum!! Next time I’ll try with sun butter. 5 stars

  6. This is one of those recipes that you make over and over and over again. I will ALWAYS have some of this chickpea cookie dough in my fridge. I love it so much – thanks for making my life sweeter, Erin!5 stars

    1. Hi Jordan! I’ve never tried the recipe this way, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  7. I don’t have any canned chickpeas but I do have a big ol bag of frozen. Not sure if there is a difference, would those work?

    1. Ray, you’ll need 1 1/2 cups of cooked chickpeas; if they are cooked and frozen, simply thaw them first and pat them dry. I hope you love the recipe!

  8. The dough came out delicious. Even my son who would normally never touch a chickpea really liked the batter. The only problem was after baking for 10 minutes they were still soft and seemed very undercooked. Left them in for an additional 5 minutes to see if that would help. But they were still soft like batter. As better they are great but cooked, not so much. 4 stars

    1. Hi Arissa! I’m sorry to hear that the cookies didn’t turn out as you hoped, but I’m pleased that you enjoyed the dough. Thank you for trying the recipe!

      1. Hi Erin,

        I ended up baking them at a higher temp for about 8 minutes longer and that did the trick! They ended up being really good and even my son who would never eat chickpeas and oats loved them! 5 stars

  9. I love cookie dough, and this recipe is really good. You can’t taste the beans at all, and it makes me feel a little less guilty about eating cookie dough since chickpeas are healthy! :)
    Do you think replacing the rolled oats with oat flour would work? Seems like a similar concept since you’re just processing the oats anyway.
    Thanks for a tasty recipe!5 stars

    1. Thank you for sharing this kind review, Stephanie! I haven’t tried using oat flour, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  10. Wow – finally a dessert we love that we can eat, vegan style. We have tried to make this using a nutribullet and it was okay – The texture wasn’t very comparable to actual cookie dough. Finally purchased a food processor and followed you recipe again and wow – huge difference. Thanks for sharing this with us!  5 stars

  11. Hi Erin. I am a huge fan and have tried and enjoyed many of your recipes. When you rinse the beans and many skins start to fall off, do you have to pick them out or will the food processor blend them as well?

    1. Liz, you can remove a few of the super loose ones if you want, but it’s not super necessary (I left them on). The food processor should take care of it. Hope you love the recipe!

  12. This is delicious! I’ve made it several times over the past few weeks – I love that I can make a healthy version of cookies during the q. I usually bake half of it at 325 degrees for 20 minutes (I like my cookies firmer) and then I leave the other half to eat by the spoonful. I’m allergic to dairy, eggs, nuts, and shellfish, and my sister is gluten-free, so this recipe has become a go-to for me. I have made it with tahini, applesauce, and sunflower seed butter; the latter is probably my favorite! Thank you so much for sharing.5 stars

    1. Hi Abby! Yes, you can use a can of white beans (like cannellini) instead of the chickpeas. I hope this helps!

  13. The chick peas cookie dough lived up top the hype! My daughter even ate her vegetables to get more. Enough said! Will definitely make again!5 stars

  14. Hi Erin
    for a more traditional cookie taste I opted
    for 2 tablespoons of brown sugar instead of maple syrup
    and added milk to compensate for the missing liquid. I baked for 20 mins. Both the baked cookies and raw cookie dough were delicious. Thanks for another fantastic recipe.5 stars