Chickpea Cookie Dough (Plant Based Vegan)

Chickpea cookie dough where have you been all of my dough boy life?


This is a healthy, no-bake fiberlicious recipe to satisfy your raw cookie-mass cravings. I made them into little balls because I try not to photograph brown piles, plops or smears ¯\_(ツ)_/¯


Depending on the sophistication of your palette, this recipe may serve as an A+ substitute for your childhood indulgence, or it may just be a damn good plant based “imitation” for tubed cookie dough.  Either way – let us bask in the glory of an entire blender full of a healthy dessert. SHUT THE FRONT DOOR. Let’s get to it.


Oh! One more thing – Please mess around with the quantities and the flavor if it isn’t exactly to your liking. One of my mantras in life is… I take 100% responsibility for my life (and dessert).  SO, if it’s not perfect, experiment! AND HAVE SOME FUN.

The following recipe is adapted from this one.


Dough in yo' face!

Dough in yo' face!

Vegan Chickpea Cookie Dough


·       1 can/15 oz of chickpeas, drained and rinsed

·       1/3 cup natural nut butter (almond, sunflower, peanut – go wild!)

·       2 teaspoons vanilla extract

·       2-4 tablespoons maple syrup/agave/coconut sugar (or get creative with your sweetener)

·       ½ teaspoon cinnamon (if you like it)

·       2 tablespoons ground chia seeds, flaxseeds, or oats

·       1/4 cup dark chocolate bits/chips or cocoa nibs

·       pinch o sea salt

·       up to ¼ cup non-dairy milk

Kitchen tools

·       High speed blender or food processor

·       Spoon or spatula


Drain and rinse chickpeas. I prefer to buy the no salt chickpeas (I’ll salt my own food, thanks) but here I bought a can with salt because it’s all I could find that day.

If you have some extra time, pat the chicks dry with paper towel, then add to blender or food processor with the nut butter, vanilla, sweetener of choice, cinnamon & ground chia, flax/oats. (all but the milk)

Blend, blend, blend.

Tip: add some non-dairy milk (2 tbsp at a time) if you’re using a blender and can’t get the dough mixed enough.

Once blended to your preferred consistency, fold in the choc chips (or whatever creative dough additions you can think of.

Eat or store (store in an airtight container for < 1 week)  

Ingredients from left: Ground flax, dark choc, PB, chickpeas, vanilla, salt, coconut milk, maple syrup

Ingredients from left: Ground flax, dark choc, PB, chickpeas, vanilla, salt, coconut milk, maple syrup

Chef's Notes

THIS RECIPE IS MEANT TO BE EATEN RAW, I recommend rolling it into balls with wet hands, chilling then using this as a topping for oats, cereal, or protein pudding. You might spread it on a sandwich with strawberry jam or eat it with cut up fruit! The options are endless. TO BAKE, add baking soda & flour (but this was not my intention for the recipe).

I also like popping it into the freezer for 10 – 15 mins then removing and eating it in a semi-hardened state. This makes it taste like a frozen sugar cookie.

For a variation with less fat, I use 2 tbsp peanut butter + 4 tbsp powdered peanut butter (and a bit more milk). In addition to this, I will omit the choc chips. What? It's still tasty!




Serving size: 1/5 of entire recipe Calories: 308, Fat: 16g, Saturated fat: 4g, Carbohydrates: 32g Sugar: 10g Sodium: 190mg, Fiber: 9g, Protein: 12g, Cholesterol: 0


Serving size: 1/5 of entire recipe Calories: 228, Fat: 9g, Saturated fat: 1g, Carbohydrates: 30g Sugar: 9g Sodium: 230mg, Fiber: 8g, Protein: 11g, Cholesterol: 0

*nutrition info may vary based on products used and quantity of ingredients used. These are estimates. 


Bite sized?

Bite sized?

Enjoy! Please share this with a friend if you think they'd like to eat it, make it - or both!

Thank you & Jobless,