Who amongst us doesn’t enjoy licking the batter of raw cookie dough? We did it as kids before it became a fad and before they made safe raw versions of it. So not only will this Chickpea Cookie Dough recipe not make you potentially sick, it’s a raw dessert that’s entirely plant-based. It’s fast, decadent, and will have you coming back for more.
Let’s get one thing straight from the get-go: this is a decadent dessert. Yes, it’s made with pretty-much entirely whole food plant-based ingredients, but it’s crazy filling and delicious. You’re going to want to eat the entire thing all by yourself. And while it’s loaded with protein, iron, and healthy fats, I recommend enjoying it in smaller amounts as a little goes a long way! It is made with chickpeas after all. If you’re looking for a lighter dessert check out my Fruit Grunt or Chocolate Chia Pudding.
Because this is a raw dessert all your need is a food processor to bring it together. It’s a bit too thick for a high speed blender but if that’s all you got then go for it. See what happens! Just be careful not to blow out your blade!
The other thing I’d recommend this for is as a post-workout treat or snack. Feel free to play around with this – add some nuts, dried fruit, change up the seasoning, etc… If you’ve got a nut-allergy then use tahini. Now that you’ve got a chickpea cookie dough recipe you can make it however you want and whenever you want. Try and leave some to share with the kid in your life. Even if that kid is an adult.
Chickpea Cookie Dough Recipe
Description
Make this chickpea cookie dough recipe and have the dessert that the child inside you has been begging for.
Ingredients
Instructions
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Place everything except for the chocolate chips into a food processor. Blend until smooth.
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Transfer to a medium sized bowl and fold in the chocolate chips. Serve into individual bowls and sprinkle with some finishing salt, or sea salt, if you’ve got it. Smash into your face!
Serving Size Roughly 1/3 - 1/2 cup
Servings 6
- Amount Per Serving
- Calories 354kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 6.1g31%
- Sodium 185mg8%
- Potassium 137mg4%
- Total Carbohydrate 39.6g14%
- Dietary Fiber 5.5g22%
- Sugars 18.6g
- Protein 11.2g23%
- Calcium 4 mg
- Iron 29 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Do you have an opinion on if this could be frozen? I wouldn’t want to chance leaving 6 servings of it sitting out. One of us might graze all night long.
Hey Becky! You don’t want to let it sit out for sure. It will last in the fridge for at least 5 days, but you could freeze it for sure! Just let it naturally thaw – don’t put it in a microwave, etc…. Let me know if you like it!
Would Sunflower butter be good instead of peanut butter?
You could swap out any nut or seed butter for sure – it’s to give it the fatty flavour. If you’re trying to cut back as well on fat you could use something like PB2 powder, etc… so versatile! Thanks for asking. Let me know if you like it!
If I managed to not immediately eat all the dough…Could this be baked?
I’d be curious to see it tried… it might just get a thick weird skin on the outside and be really soft on the inside… you could add flour maybe? Let me know if you try!
This is so good 😋
So glad you enjoyed!!!!
Hi. Thank you for this recipe. Do you think it would work if I swapped out the maple syrup with date paste? I would put in equal amounts. Thank you for your response and the content you share is great on this website and YouTube.
Thank you so much! A date syrup would be more of the same consistency as the maple syrup – so I’d say that would work for sure – date paste might be too thick.
If you don’t like chickpeas, this is delicious with cannellini beans instead. Also, if you don’t care for the flavor right after making it, I think chilling definitely helps to cover any mild bean taste. This stuff is so good, I tend to forget I’m not eating”real” cookie dough! 😊
100% – we just made some this week – I think certainly think chilling it is crucial 🙂 I’ll try cannellini beans sometime. Thanks!!!
so when using canned chickpeas do you drain first before adding them in?
Yes! That should go without saying for every recipe that calls for cooked chickpeas.
BUT save it – that’s aquafaba and you can use it in place of oil!
Got it. Thx. 😀
Aquafaba in place of oil? I’ve been a vegan for years and yet there’s still so much to learn. Thx for the responses and tips.
Watched the video. Chickpea question answered. 1/2 cup of chips seems a bit much but that’s subjective of course. Great recipe. Three of my non vegan family members gave it two thumbs up! It’s a great dessert to have on hand. Thanks so much!
Totally up to you how many chocolate chips to add 🙂 Glad your family liked it!