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This "Faux Dough" is awesome! All the kids in my house love it and make it often. One uses Sunbutter instead of peanut butter. I leave out vanilla (because it's expensive) and cinnamon (because I'm allergic). You will need a food processor. Try it!!

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Made with canned chickpeas, peanut butter, pure maple syrup, and chocolate chips, this easy Chickpea Cookie Dough is healthy, adaptable to different diets, and, most importantly, legitimately tastes like actual cookie dough!

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You'll have to trust me when I say this edible chickpea cookie dough does not taste like beans (nor do these Black Bean Brownies and Chickpea Blondies!).

Thanks to the natural sweetness of maple syrup, the nuttiness of creamy peanut butter, and a generous sprinkle of cinnamon and chocolate chips, nobody (not even your picky toddler) will ever know that this sweet treat is actually good for them (just like my favorite Sweet Potato Cookies)!

Get your spoon ready because this "faux dough" is chocolate-chip-cookie-licious!

5 Star Review

"YUM YUM YUM! I was skeptical at first but once I tried the cookie dough I became head over heals for it! This recipe is AMAZING!"
- Mia -

Why I Love This Chickpea Cookie Dough

I have a few edible cookie dough recipes on my site already, but this chickpea cookie dough stands out for a number of reasons.

Accessible Ingredients. No crazy ingredients here. In fact, you probably have everything you need in your pantry already. (You probably have all the ingredients to make these Healthy Brownies too, just sayin'.)

Speedy Preparation. Simply toss the ingredients into your food processor. In just a few minutes, you're ready to dive in. (Same applies to this Chocolate Hummus.)

Legitimately Delicious. Yes, chickpea cookie dough tastes good! The garbanzo flavor is very mild and almost imperceptible to anyone snacking on it.

Added bonus? This recipe is super adaptable to a wide range of dietary needs.

Those who are looking for a cookie dough that can be nut-free, egg-free, dairy-free, gluten-free, and/or vegan need not look any further!

How to Make Chickpea Cookie Dough

As mentioned, this chickpea cookie dough uses common pantry ingredients.

Here's what you need to make it, as well as a few substitution ideas.

The Ingredients

Chickpeas. An ultra-easy, creamy, and sneakily healthy way to enjoy cookie dough flavor! Chickpeas are high in filling protein and fiber, so this cookie dough can satisfy your hunger and your sweet tooth cravings.

If you prefer, you can substitute the chickpeas for canned white beans, like cannellini.

Creamy Peanut Butter. Like in Peanut Butter Protein Balls, the peanut butter adds rich, delicious flavor and creaminess. Any nut butter will work here, and I think an almond chickpea cookie dough with almond butter would be tasty.

Rolled Oats. Using oats instead of flour makes this recipe safe for raw consumption and brings added health benefits. Oats are packed with fiber, protein, iron, and antioxidants.

If you need to make this a no nut butter chickpea cookie dough or a chickpea cookie dough without oats, see the recipe variations below.

Cinnamon + Vanilla. A dash of cinnamon livens up the flavor, and the vanilla pairs beautifully with all the other ingredients.

Maple Syrup. Perfect for bringing natural sweetness to the chickpea cookie dough and keeping it vegan. Add a little or a lot to reach your desired sweetness.

If you don't need the recipe to be vegan, you can use honey instead, or try swapping brown sugar.

Chocolate Chips. The essential. Need more? You'll love this Edible Cookie Dough.

Baking Powder. If baking the cookie dough into cookies (directions below), the baking powder helps the chickpea cookies rise. I also find that adding it makes the recipe taste more like actual cookie dough.

If you don't plan on baking the dough, you don't need the baking powder.

The Directions

Add all the ingredients except the chocolate chips to a food processor.

If you do not own a food processor. You can experiment with making this chickpea cookie dough in a high-powered blender; I honestly didn't have great success with this method, but one way you could try to work around it is to blend half of the recipe at a time.

1. Process until smooth and creamy. Taste and adjust sweetness as needed.

2. Transfer the mixture to a bowl and fold in the chocolate chips. Serve immediately or bake as cookies (see directions below). ENJOY!

How to Bake the Dough to Make Chickpea Cookies

In addition to enjoying this dough right from the bowl, you can also bake it into soft and chewy chickpea cookies. For the best of both worlds, enjoy some of the dough raw, then bake up the rest!

1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2. Scoop the dough. Small cookies work best. I used a small cookie scoop to make cookies that were each about 2 tablespoons of dough and 1 1/2 inches apart.

3. Arrange the cookies on the baking sheet and lightly press the tops. The cookies won't spread during baking, so lightly press the tops to flatten them slightly.

4. Bake for 10 minutes. Then, let the cookies rest on the sheet for 5 minutes, before transferring them to a wire rack to cool completely. If you like your cookies extra doughy, you can remove them as early as 8 minutes.

5. Store at room temperature. I'm guessing these would last for 3 to 4 days, though ours didn't make it that long...

Chickpea Cookie Dough Recipe Variations

To Make Nut Free. Swap the nut butter for sunflower seed butter; you also could try swapping it for Greek yogurt or unsweetened applesauce.

To Make Without Oats (Grain Free). Check out my No Bake Protein Balls, which use coconut flour and taste like cookie dough. You could experiment with ground flaxseeds and almond flour as well.

To Make Gluten Free. Be sure to use certified gluten-free rolled oats or use one of the "oat free" substitutions above.

To Make Chickpea Cookie Dough Balls. Simply scoop and roll the dough into balls of your desired size. Store in the refrigerator (or freezer!) and munch as desired.

To Make a Healthy Cookie Dough Dip with Chickpeas. Add 2 tablespoons almond milk to the food processor with the other ingredients; continue adding milk, a few teaspoons at a time, until the cookie dough reaches a smooth, thick, yet "dippable" consistency. Serve with pretzels, graham crackers, apple slices, vanilla wafer cookies, or any of your other favorite dessert dippers.

Storage Tips

To Store. Cover the chickpea cookie dough, and store it in the refrigerator for up to 5 days.

To Freeze Chickpea Cookie Dough. Thankfully, you can freeze chickpea cookie dough! For ease, I suggest storing it in multiple small freezer-safe storage containers. Then, you can thaw them one at a time as needed. Store the cookie dough in the freezer for up to 3 months. Let thaw overnight in the refrigerator, and give it a good stir before serving.

To Freeze Unbaked Chickpea Cookies. You can also freeze the unbaked chickpea cookies. Arrange your cookies on a parchment-lined baking sheet, and place it in the freezer until the cookies are frozen solid. Transfer them to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed.

Recommended Tools to Make This Recipe

Mixing Bowls. These are ideal for preparing and storing the chickpea cookie dough.

Batter Scoop. If you decide to make these into cookies, this tool is perfect for portioning the dough.

Food Processor. I've had this one for years, and it still works great!

More No Bake Desserts to Enjoy

Master your sweet tooth with this master of dessert disguise.

Frequently Asked Questions

Are Oats Gluten Free?

# data[].attributes.attachment_link.description
Made with canned chickpeas, peanut butter, pure maple syrup, and chocolate chips, this easy Chickpea Cookie Dough is healthy, adaptable to different diets, and, most importantly, legitimately tastes like actual cookie dough! Pin this recipe on Pinterest to save for later You'll have to trust me when I say this edible chickpea cookie dough does not taste like beans (nor do these Black Bean Brownies and Chickpea Blondies!).