Cookie Dough with Chickpeas is a crowd pleaser, people fooler and will make you feel like a self-proclaimed badass (and you have every right…). It’s so close to the real thing, no one will ever be able to tell it’s made from chickpeas!
Yup, that’s right! You’re not seeing things! I said Cookie Dough with Chickpeas. As weird as that may sound, it actually works! You won’t believe how easy it is to transform a simple can of chickpeas into a dessert that everyone loves. It’s naturally Vegan, packed with fibre and protein and has the texture of the real thing. The best part about this recipe is that you can eat it raw or choose to bake it up into cookies. Either way, this cookie dough with chickpeas will take your tastebuds on an adventure they didn’t know they needed.
Ok, and while I admit that Cookie Dough with Chickpeas may not be for *evvvveryone* (I’m looking at you, BF) it is dang good for a plain ol’ can of chickpeas. The texture is just right, the chocolate-y bits bring it alllll together and if I didn’t tell you it was made of chickpeas (and healthy AND naturally vegan), you probably would never guess. And perhaps you wouldn’t even believe me. But hey, in a world where cauliflower can be rice, chickpeas can be cookie dough, too.
This edible cookie dough is a healthy take on the classic everyone already knows and loves. It’s made with a few simple ingredients you probably already have on hand and comes together in just a few minutes. The kids will love it (cause CHOCOLATE) and you can give yourself a pat on the back and bask in your veggie hiding ways. Trust me, I do it with these Hidden Zucchini Turkey Burgers or these Quinoa Chicken Tenders ALL. THE. TIME. I ain’t even a momma, and wooo, there ain’t no better feeling.
So, next time you’re craving a dessert and happen to have a can of chickpeas in the cupboard, you know what to do…
WHAT YOU’RE GOING TO NEED TO MAKE THIS CHICKPEA COOKIE DOUGH COME TO LIFE
Seee?! Just a few simple pantry ingredients and a food processor or blender and you’ll be munching on this Vegan Cookie Dough with Chickpeas in no time! Let’s discuss the easy to find ingredients in a little bit more detail down below:
- Chickpeas: Well, duh. The base and main ingredient of our vegan edible cookie dough. Yes, I know it sounds weird and it may be a little hard to get over the thought of thinking of chickpeas in dessert form but trust me, get past that first thought. After all, dessert hummus is definitely a thing. The chickpeas have the perfect texture for cookie dough and hold up surprisingly well when mixed with the other ingredients. It’s amazing how a can of chickpeas can transform with the addition of a few simple ingredients (and how many people you can fool ;)!) Side Note: Feel free to use fresh soaked beans instead of canned.
- Nut Butter: Adds a velvety rich texture to the cookie dough and balances out the flavour of the chickpeas. It’s what makes this cookie dough creamy and smooth! But don’t worry, it’s not overpowering and doesn’t make the whole cookie dough taste nutty. Use whatever Nut Butter you have on hand or prefer (I used Peanut Butter).
- Chocolate Chips: For some crunch and extra flavour! Therefore, the chocolate element really makes this cookie dough taste like the real thing!
- Milk: Totally optional and only necessary if you find your dough too dry. To be honest, I didn’t end up using any! If you do need to add some, start with a tbsp spoon at a time until you reach the consistency you desire. Any kind of milk will do. Side Note: If you’re using a blender instead of a food processor, you’ll likely need to add some milk to get those blades turning.
- Date Syrup: I know this may sound like an odd ingredient or one you’ve never heard of, but it’s basically just dates in syrup form. It’s for added sweetness. Feel free to use maple syrup, honey (if not vegan) or actual dates instead.
- Vanilla Extract: For extra flavour and helps make the other ingredients “pop”.
- Oats: A binder that holds the dough together and adds texture. It also helps thicken the chickpea mixture and makes it more doughy. You can use any kind of flour you have on hand instead of the oats, if you prefer. For gluten free, sub accordingly.
- Cinnamon: For an extra boost of flavour. The cinnamon gives this chickpea cookie dough that dessert kinda feel we’re going for and helps balance out the other ingredients. But again, don’t worry, it’s not overpowering and won’t make the whole cookie dough taste like cinnamon.
- Salt: Balances out the sweetness in the cookie dough. Also enhances the flavours of the overall dessert.
HOW TO MAKE THIS COOKIE DOUGH WITH CHICKPEAS (KEY TIPS)
- Rinse the chickpeas verrry well before adding them to the food processor and blending them up with the other ingredients. Afterall, you don’t want your cookie dough to taste like chickpeas, now do ya?! Side Note: Don’t worry about removing the skins on the chickpeas. You can if you want but it’s not necessary or required. You might get a slightly smoother dough if you choose to remove the skins but to be honest, I’ve never worried about this. If you do want to remove the skins, however, do so by simply rubbing the chickpeas between your hands or a paper towel until the skins fall off.
- Get out that food processor! It’s the best appliance for turning that can of chickpeas into this smooth and silky dessert. Food processors are wider than blenders and therefore cover a lot more surface. If you have no choice but to use a blender, you’ll definitely have to add some milk to smooth it out and get it going.
- Blend the mixture well and scrape down the sides and bottom of the food processor as needed. The dough is thick and will cling to the sides of the bowl. You’ll have to stop the food processor a few times to scrape it down and make sure everything gets well combined. The best way to do this is by using a rubber spatula.
- Be patient. The mixture is chunky and will take a few minutes to get the texture you’re looking for. Besides, you not only want everything to be reaaaally well combined but you want the chickpeas to be completely broken down.
- Blend the all the ingredients first and then stir in the chocolate chips by hand. You want the crunch, texture and flavour that whole chocolate chips bring to this dessert!
- Taste and adjust sweetness as necessary! Don’t be afraid to add more sweetness if that’s what you’re after!
- If you’re planning on baking this chickpea cookie dough to make cookies, I recommend adding 1/2 tsp of baking powder to make them fluffier and help them rise as they bake along in the oven. See the recipe card below for full instructions on how to bake this cookie dough with chickpeas into cookies.
- To use this Chickpea Cookie Dough as a dip add milk (of any kind) to the food processor until you reach a dip like consistency. Great with graham crackers, cookies, pastries, pretzels or fruit.
FREQUENTLY ASKED QUESTIONS
No! You really can’t. The other ingredients do a great job of masking the flavour of the chickpeas. And I believe, that unlike my BF who was told in advance what this cookie dough was made of, you would never actually guess otherwise. Although, with that being said, the chickpea flavour does get stronger the longer the dessert sits. Just add more sweetener if you find this is the case after a couple of days.
No, you don’t have to remove the skins from the chickpeas before making this cookie dough. I don’t think it would make any difference other than you might end up with a touch bit of a smoother dough. However, you do you and if you want to remove the skins, then go for it.
It sure is! Since this edible cookie dough is made entirely of chickpeas with a few healthy additions, you can count on this dessert being nutritious and guilt free. Chickpeas are a good source of vitamins and minerals and are high in things like potassium and magnesium. This chickpea cookie dough is also rich in protein, fiber and healthy fats.
This Cookie Dough with Chickpeas would be ah-mazing with simple additions like caramel, dried fruit, chopped nuts, pretzels, confetti or white chocolate, just to give you a few examples. You can also add more spices to the mix like ground cloves, nutmeg or cocoa powder.
If stored in an airtight container, this chickpea cookie dough will last up to a week in the fridge (although I doubt it will last that long!)
Ah, I just knew you’d ask that. And the answer is yes, you definitely can. All you have to do is add 1/2 tsp of baking powder to help them bake along in the oven. PRO TIP: Eat some raw and then bake the rest! (see the recipe card down below for instructions)
- 1 can Chickpeas, drained and rinsed very well
- 1/4 cup Peanut Butter (or other nut butter)
- 1/4 cup Chocolate Chips
- 2 tbsp Oats*
- 2 tbsp Sweetener of choice such as maple or date syrup, dates or honey
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- 2 tbsp Milk*
- Add all the ingredients, except for the chocolate chips, into the bottom of a food processor.
- Mix until well combined, stopping and scraping down the sides and bottom as needed.
- Once the mixture has reached your desired consistency, stir in the chocolate chips until evenly distributed.
- TO BAKE DOUGH INTO COOKIES: Add 1/2 tsp of baking powder to the batter and form into even balls (1-2 tbsp each). Spread them out onto a parchment lined baking sheet with enough room in between to breathe. Press them down a bit with a fork as they won't expand too much in the oven. Bake in a 325° oven for 10-12 minutes. Let cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely before digging in.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 322Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 674mgCarbohydrates: 43gFiber: 8gSugar: 20gProtein: 11g
Nutrition is only an estimate and calculated using Nutritionix.
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