Edible Chickpea Cookie Dough

Enjoy all of the flavor that you love from the dough of your favorite cookie recipes, but without any raw eggs or flour, with this chickpea cookie dough. An extra thick version of dessert hummus, you just need a handful of ingredients and a food processor to make this healthier treat.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Tips and Notes
• And if you liked this recipe...
• Recipe Card
• Comments

If you bake cookies just to eat the dough (I've certainly done it a time or two), then let me introduce you to edible chickpea cookie dough.

Made without raw eggs or flour and instead using canned (or homemade) chickpeas, this garbanzo bean cookie dough is fabulously similar in both taste and texture to your favorite oatmeal cookie dough.

With recipes like chocolate and vanilla bean hummus on my site, I've known for a while that beans as dessert could be absolutely scrumptious.

But, if you don't think chickpeas and dessert belong in the same sentence, let me convince you.

On their own, beans like chickpeas (or white beans) are fairly neutral tasting and so they kind of take on the flavors that you surround them with. By swapping out the savory ingredients like garlic and lemon in classic hummus for a sweetener and vanilla, their flavor completely transforms.

Not to mention, when processed, chickpeas become incredibly smooth and creamy, thereby replicating the butter you'd find in most cookie doughs.

I often make cookie dough hummus for dipping fruit or spreading on toast, but sometimes, I just want to settle in with a bowl of cookie dough and a spoon. (Protein cookie dough is also great for those times).

Which is where this recipe come in. With slightly different ratios and the addition of rolled oats, this version is thicker and more like real oatmeal cookie dough in texture. It is nearly identical to this oatmeal chocolate chip cookie dough.

The Ingredients

• Chickpeas (AKA Garbanzo Beans) - Use one can or you can use homemade cooked and cooled dry chickpeas- you need about 2 cups.
• Maple Syrup or Honey- You can add more if needed to achieve your preferred level of sweetness. If you'd like to use another sweetener, here is some info about maple syrup substitutes.
• Almond Butter- I love the toasty flavor that it adds (as it does to these flourless cookie bars). See this post on almond butter substitutes for alternatives. If you need it to be nut free, you can experiment with using sunflower seed, pumpkin seed butter (though it will turn it green) or tahini if needed.
• Cinnamon Vanilla + Fine Sea Salt- Key flavors in most cookie recipes, especially oatmeal.
• Chocolate Chips- Feel free to experiment with another add in instead or leave them out.
• Rolled Oats- Helps to create the thicker cookie dough texture and adds flavor to replicate an oatmeal cookie. Use certified gluten-free oats if you need the recipe to be gluten free.

The Method

1. Prepare chickpeas. Drain the aquafaba and thoroughly rinse the beans and set aside.

2. Whip the nut butter. Add everything except the chickpeas, oatmeal and chocolate chips, to the bowl of a food processor. Blend on high for one minute until combined and creamy.

3. Puree the chickpeas. Add the chickpeas and pulse for a minute.

Remove the lid and scrape down the edges.

Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy.

5. Add oatmeal. Add the oatmeal and puree for 1-2 more minutes. The oats should be incorporated and finer but still have a slight texture. If you would like it smoother, pulse for an additional 30 seconds.

6. Stir in add ins. Taste and add sweetener if needed. Then stir in the chocolate chips (you can run the food processor on low for a few seconds or just stir them in so that they don't get broken up).

7. Enjoy!

Leftovers and Storage

To Store: Store leftover chickpea cookie dough in an airtight container in the refrigerator for 4-5 days.

To Freeze: Leftover edible cookie can also be frozen for up to 3 months. Thaw in the refrigerator and enjoy.

Make Cookies: This recipe is very similar to my chocolate chip chickpea cookies. In order to turn the leftovers into cookies, add an additional ¼ teaspoon of baking soda and 1 egg per 1 and ½ cups of remaining cookie dough and bake as per the directions in this recipe.

Make it Your Own

• Chickpea Monster Cookie Dough- Use peanut butter in place of almond butter and ¼ cup of M&Ms and ¼ cup of chocolate chips instead of all chocolate chips.
• Oatmeal Raisin Cookie Dough- Use raisin in place of the chocolate chips and add ⅛ teaspoon of nutmeg and ½ tablespoon of molasses for extra cozy flavor.
• Coconut Oatmeal Cookie Dough- Add one cup of shredded coconut at the same time as the oatmeal. Optionally, you can replace 1 tablespoon of nut butter for 1 tablespoon of unrefined coconut oil for extra coconut flavor.

Tips and Notes

• Follow the Order of Addition- For best cookie texture, the order of adding the ingredients is important. Whipping the nut butter first makes it creamy and adding the oatmeal last ensures the thick, cookie dough texture.
• Rinse the Chickpeas Well- In order to avoid a bean-y tasting cookie dough, be sure to drain and rinse the chickpeas well before adding them to the recipe.

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And if you liked this recipe...

...you might also like:

• Chocolate Peanut Butter Protein Balls
• Protein Cookie Dough
• White Chocolate Peanut Butter No Bake Cookies

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