This healthy chickpea cookie dough is no bake, vegan, gluten free and made in under 5 minutes! A perfect protein and fibre rich snack for kids and adults, alike!
Raise your hands if you LOVE raw cookie dough?
I know as a kid, the best part of making cookies with my mom was eating the raw dough.
Now that I am a mom of two and have spent the past 3 years pregnant, I get why my mom didn’t want me eating the stuff raw. Raw cookie dough is kinda a food poisoning hazard! It’s also not particularly nutritious for you so it’s not like there’s any benefits to outweigh the risk.
But man, it’s a delicious one risk.
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Why This Recipe Works
What if I told you that you could have your cookie dough AND get some nutrition in there? This healthy chickpea cookie dough is the answer to all life’s problems. It’s packed with protein, fibre, healthy fats AND it’s totally safe to eat “raw”. In fact, it’s not cooked and can be made in virtually 5 minutes.
This cookie dough is not only super fun for the kiddos to eat but it’s also a great recipe to get them involved in the kitchen. And as I talk about in my post on picky eating, one of the best ways we can get our kids to try new foods is to get them involved in the making it. And um.. chocolate or sprinkles also kinda helps LOL
Here’s everything you’ll need to make this awesome healthy snack.
Chickpeas – I always use canned chickpeas because I’m lazy like that, and also because I promised you a no bake recipe. I also use no salt added in this recipe (because it’s a sweet recipe), but if you only have the salted variety, give it a good rinse.
Natural Peanut Butter– If you don’t have peanut butter, you can definitely use almond or cashew or even sunbutter. I do recommend however stirring it well so that you end up with a nice smooth cookie dough that is not too oily or too thick.
Almond Flour – Almond flour is naturally gluten free and is rich in fibre, protein and healthy fats. It’s really just ground down nuts so you can absolutely eat it “raw”.
Maple syrup – Feel free to use honey if you prefer, but to keep this recipe vegan, we prefer maple syrup. We’re also proud Canadians, so yah…
Cookie Dough Flavours
This is your opportunity to add whatever childhood favourite cookie flavours you want. The sky is the limit but here are some of my favourites!
Chocolate Chip– Just add dark chocolate chips!
Cranberry Coconut– Yum! Toasted coconut and dried cranberries is totally my jam!
Sprinkles– Secretly my favourite. Definitely my son’s favourite. Sprinkles make EVERYTHING more fun.
Double chocolate– When chocolate chips are not enough add cocoa powder too.
How to Make this Recipe
This recipe could not be simpler. Here’s how to make no bake healthy chickpea cookie dough like a pro.
Step 1: In the bowl of a food processor, combine the chickpeas, peanut butter, vanilla, almond flour, maple syrup, cinnamon, and salt. Mix for about a minute, then scrape down the sides of the bowl. Mix for another minute or so until the mixture is smooth and creamy. Add almond milk as desired if you prefer a texture that is more of a dip. If you prefer more like hard cookie dough, leave it without the milk.
Step 2: Divide the cookie dough mixture into 4 equal portions. Use a rubber spatula to fold the mix-ins for each variation into each portion of dough.
Step 3: Cover and refrigerate the cookie doughs until ready to serve.
This is a super simple recipe but there are a few things to note if you want to totally rock it.
Remove chickpea skins. First of all, always rinse and dry the chickpeas well, then rub them through your hands to remove the skins. This will ensure the cookie dough is super smooth.
Sweeten to taste. I used 3 tablespoons of maple syrup, but you can use more or less to taste.
To milk or not to milk. For a cookie dough texture, you won’t need any milk to thin it. However, for more of a dip texture, you could add 2-3 tbsp of almond milk.
Single flavour batches. The amounts in the recipe are designed to allow you to have all four flavours (because who wants to choose!) But to make the entire batch one flavour, use these amounts:
- Chocolate Chip: 1/2 cup dark chocolate chips
- Cranberry Coconut: 1/2 cup toasted coconut + 2/3 cup dried cranberries
- Sprinkles: 1/4 cup of sprinkles, plus a few more for the top
- Double chocolate – 2 tbsp cocoa powder + 4 tsp unsweeened almond milk + 4 tsp maple syrup + 1/2 cup dark chocolate chips
Here are some frequently asked questions about making this recipe.
This is best stored in the fridge in an air-tight container for up to 5 days. You can also store it in the freezer in a sealed freezer bag for up to 3 months.
Yes, to make this school safe, you can use a nut-free soy butter or sunflower seed butter.
Honestly, the sky is the limit on flavours! Try adding your favourite nuts, seeds, dried fruit, chopped chocolate bits, freeze-fried fruit or crushed cookies.
This recipe has far less sugar than traditional cookie dough, plus the benefits of fibre, protein and healthy monounsaturated fats. The result is that you’ll feel fuller for much longer!
Yes, mama! That’s why I made it! There are no eggs in this recipe so it’s totally pregnancy safe.
This is a pretty thick consistency, so I don’t recommend it as cookie dough for babies under 1 or new eaters since it could ball up and get sticky in their mouth. But you could thin it out with almond milk to be more of a dip and serve it with fruit.
Almond flour, maple syrup, chickpeas, and peanut butter are all naturally gluten free, vegan, dairy free, soy free and egg free!
What are some of your go to nostalgic food memories? Have you tried making this chickpea cookie dough? Leave me a comment below!
Healthy Chickpea Cookie Dough (4 Ways!)
Chosen add-ins (each amount is for 1/4 of the recipe so you can make four types with this recipe- see note if you want to make just one variety):
- 2 tablespoons dark chocolate chips
- 2 tbsp toasted coconut
- 3 tbsp dried cranberries
- 1 tbsp of sprinkles plus a few more for the top
- In the bowl of a food processor, combine the chickpeas, peanut butter, vanilla, almond flour, maple syrup, cinnamon, and salt.
- Mix for about a minute, then scrape down the sides of the bowl. Mix for another minute or so until the mixture is smooth and creamy.
- Add almond milk as desired to achieve a texture that is more of a dip.Divide the cookie dough mixture into 4 equal portions. Use a rubber spatula to fold the mix-ins for each variation into each portion of dough.
- Cover and refrigerate the cookie doughs until ready to serve.
Chocolate Chip: 1/2 cup dark chocolate chips
Cranberry Coconut: 1/2 cup toasted coconut + 2/3 cup dried cranberries
Sprinkles: 1/4 cup of sprinkles, plus a few more for the top
Double chocolate: 2 tbsp cocoa powder + 4 tsp unsweeened almond milk + 4 tsp maple syrup + 1/2 cup dark chocolate chips
Let me know which flavour is your favourite or what combinations you dream up!
Updated on November 4th, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.