This Vegan Chickpea Cookie Dough is an easy, quick snack everyone will love — a playful way to add chickpeas to your day, packed with peanut butter and chocolate chips. Creamy, satisfying, and surprisingly delicious.
Eating cookie dough was always a no-no in our house, but this chickpea cookie dough fixes all of that.
Growing up, raw cookie dough felt forbidden because of raw eggs and uncooked flour. Still, who didn’t sneak a spoonful? As an adult, I haven’t changed — I still want to lick the bowl.
As a grown-up, nothing has changed — I still want to lick the bowl!
Why You Will Love This Vegan Chickpea Cookie Dough:
- Ready in about 5 minutes.
- Rich and indulgent while actually being simple.
- An easy way to add beans to your diet.
- Kid-friendly and crowd-pleasing.
- Protein-packed and satisfying.
Recipe Ingredients:
- Chickpeas: canned or cooked and cooled.
- Peanut butter: use your favorite style — creamy, crunchy, natural, or regular.
- Maple syrup: my preferred liquid sweetener; honey, agave, or another liquid sweetener will work instead.
- Vanilla: real vanilla extract for best flavor.
- Milk: vanilla almond milk keeps it vegan; dairy milk is fine if you prefer. Use to adjust thickness.
- Sea salt: just a pinch enhances flavor.
- Chocolate chips: mini chips work well, but regular chips or any variety (dark, white, etc.) are fine.
I made this for a vegan friend who wanted a fun, filling snack — and it delivered. You don’t have to make it vegan to enjoy it: use regular chocolate chips and your preferred milk if you like.
Is this cookie dough safe to eat?
Yes. This recipe contains no raw eggs or raw flour, so it’s safe to eat straight from the spoon.
Do you have to use chickpeas?
If you want “chickpea” cookie dough, use chickpeas. That said, other mild, light-colored beans such as cannellini or great northern can be substituted. Avoid dark-colored beans if you want the dough to resemble traditional cookie dough.
How to enjoy this Chickpea Cookie Dough:
- By the spoonful — straight up.
- Spread on graham crackers, pretzels, or fresh fruit like strawberries.
- Roll into small balls for portable snacks or to stir into ice cream.
- Spread a little on an energy bar for an extra treat.
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Vegan Chickpea Cookie Dough
Ingredients
- 1 can chickpeas, rinsed
- ⅓ c maple syrup
- ½ c peanut butter (or any nut/seed butter)
- 1 tsp vanilla
- 2 T vanilla almond milk (or any milk)
- ¼ tsp sea salt
- 2 T mini chocolate chips
Instructions
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Add chickpeas, maple syrup, peanut butter, vanilla and sea salt to a food processor and blend until smooth and thick. If needed, add milk a teaspoon at a time until you reach the desired consistency. Taste and add more sweetener if you like.
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Stir in chocolate chips.
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Eat immediately by the spoonful or use as a spread.
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Store in an airtight container in the fridge for up to a week.
Notes
Nutrition
, Carbohydrates: 21 g
, Protein: 7 g
, Fat: 10 g
, Fiber: 3 g
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!