*updated 24.7.2023*
Yes, Chickpea Cookie Dough! You need to indulge in this great recipe which is a guilt-free delight and a healthy alternative to traditional cookie dough! This Easy Vegan Chickpea Cookie Dough Recipe is perfect for the whole family from toddlers to adults and requires no cooking at all.
Made with creamy chickpeas (garbanzo beans), natural peanut butter, and a touch of sweetness from maple syrup for those with a sweet tooth. This healthy vegan cookie dough will leave you craving more.
What you’ll need
- 250g Can of chickpeas – these are the base for the bites and are a great source of fibre.
- 50g (4tbsp) peanut butter – smooth or crunchy – a great source of healthy fats and protein. I always choose a nut butter that doesn’t have any added ingredients, just nuts.
- 1tsp Vanilla Extract
- 50g (3tbsps) Oat or Almond Flour – this helps to bind the ingredients and stops the bites from being too sticky.
- 30mls (2 tbsps) Maple Syrup – this gives extra sweetness to the recipe.
- 50g Dairy Free Chocolate Chips – I think dark chocolate works best with the sweetness of the maple syrup.
- 1tsp Cinnamon – this adds to the bites a sweet and woody flavour.
- 1/2 tsp Salt – optional – to bring out the flavour.
Place the chickpeas on a towel, fold over the towel and remove the chickpea skins by squashing them.
Deshell the chickpeas – this can take a little while but is definitely worth it!
Add all the ingredients (apart from the chocolate chips) into the blender and blend until it resembles breadcrumbs. Then add in the dark chocolate chips and pulse lightly for a few seconds – you want to keep the choc chips quite whole.
Chill the chocolate chip cookie dough for 30 minutes.
Remover the dough from the fridge and mold it into balls.
- Rinse the chickpeas and drain them well before using as this helps to give them their creamy texture and will remove any excess liquid or brine.
- Remove the skin from the chickpeas (deshelling) as this will also help with the texture of the chickpea cookie dough bites.
- Adjust the sweetness and flavour: Taste the dough as you go and adjust the sweetness to your preference. If you prefer add a little more maple syrup. Trust me the recipe is quite a sweet treat already.
- Chill the raw cookie dough in the refrigerator for 30 minutes for best results before shaping. This will make the dough easier to handle (and shape)
Recipe Variations
Almond Joy
Add shredded coconut and chopped almonds to the dough for a delightful Almond Joy-inspired flavour.
Trail Mix
Mix in a variety of healthy ingredients such as chopped dried fruits, cranberries, raisins, or chopped dates, along with your favourite chopped nuts and seeds for a trail mix-inspired twist.
Mint Chocolate Chip
Add a few drops of peppermint extract to the dough and fold in your dairy-free chocolate chips for a refreshing minty flavour.
Cookie Dough Protein Bites
A scoop of your favourite plant-based protein powder will give an added protein boost. Remember to check that it is suitable for pregnancy and don’t give protein powder to infants.
Lemon Poppy Seed
Add lemon zest and a tablespoon of poppy seeds to the dough for a citrusy and slightly crunchy variation.
Grahams crunchy treat
Roll your bites and then flatten them into chickpea cookies. You can then sprinkle them with grahams crackers for a tasty crunch.
FAQ
Q: Can I use dried chickpeas instead of canned chickpeas?
A: Yes, you can use dried chickpeas and cook them yourself but I always advise to use canned as they are so convenient and cheap to buy.
Q: Can I use a different type of nut or seed butter?
A: Absolutely! Feel free to use your nut butter of choice.
Q: Can I substitute the flour with a gluten-free alternative?
A: As this recipe uses oat or almond flour then it is naturally gluten free. You can use gluten free flour if you like but I would guess you wouldn’t get the same texture.
Q: How can I adjust the sweetness level?
A: You can adjust the sweetness level by adding more or less maple syrup according to your taste preferences. You could also try substituting maple syrup for coconut sugar. I would not recommend adding too much additional sugar if giving to your toddler.
Q: Can I bake these chickpea cookie dough bites?
A: Not really, they are meant to be eaten raw, but you can warm them at a low temperature if you would like. Try, around 160-180°C / 320-350°F) for 10-12 minutes.
Q: How should I store them?
A: They keep best in an airtight container in the fridge for 3-4 days. You can also freeze them but they tend to breakdown and then the texture changes.
Q: Can my baby eat these?
A: Yes, these are a great quick snack for your toddler.
How to store
- Place them in an airtight container. You can layer them with baking paper to prevent them from sticking together.
- Store the container in the fridge to maintain freshness and extend their shelf life. They can typically be stored here for 3-4 days.
- If you want to store them for a longer period, you can freeze them for up to 3 months. Place the dough bites in a freezer-safe container or zip-top bag, making sure to remove as much air as possible. When you’re ready to enjoy them, thaw them in the refrigerator overnight or at room temperature for a couple of hours.
Remember: Raw dough bites may have a softer texture when thawed from the freezer and may break down a little but they should still be delicious.
This treat astonishingly tastes like actual cookie dough, with all the sweet nostalgia but none of the guilt with simple ingredients.
Whether you’re craving a mid-morning snack, an afternoon pick-me-up, or a post-dinner delight, this vegan recipe is the perfect treat for cookie dough lovers any time of the day.
For another vegan recipe perfect for the whole family, check out my Vegan Cheese Scone recipe below.
Equipment
- 1 Mixing Bowl
- 1 Blender
- 1 Teatowel
- 1 Small Bowl
Ingredients
- 250 g Canned Chickpeas Deshell the chickpeas for a smoother dough
- 50 g Nut Butter
- 1 tsp Vanilla Essence
- 50 g Almond or Oat Flour
- 30 mls Maple Syrup
- 50 g Dairy Free Chocolate
- 1 tsp Cinnamon
- ½ tsp Salt
Instructions
- Wrap the Chickpeas in a kitchen towel and squash – this will help with deshelling
- Deshell the chickpeas
- Add all ingredients into a blender aside from the dark chocolate chips
- Add in the dark chocolate chips and pulse gently for a few seconds – the mixture should look like breadcrumbs. Chill for 30 minutes
- Carefully form into balls and voila!
Notes
Nutrition
Hannah is an Expert Registered Dietitian specialising in Vegan Family Nutrition and Cows Milk Protein Allergy.
She is a respected figure in the field of nutrition and a captivating speaker and sought after media spokesperson being featured in esteemed publications including the Sunday Times, Independent and Huffington Post.
Credentials
- Registered Dietitian
- First Class Degree in Nutrition
Experience
- Over 15 years experience working in the field of nutrition
- Respected Media Spokesperson both in the UK & USA; quoted online, TV and in local and international news
- Writer & Researcher, supporting the BDA and PEN Nutrition
