A delicious edible Chickpea Cookie Dough with all the peanut butter flavor but low calorie. Make it in 5 minutes, pop it in the microwave, and enjoy a bowl of warm raw cookie dough! Vegan, Gluten-free, Sugar-free and Dairy free too.
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Being able to eat giant spoonfuls of cookie dough straight out of a bowl without feeling an ounce of guilt, would you really say no to that?
I had actually tried this recipe about 9-10 months ago, did a shoot and everything, but never got around to posting it. When I look at those pictures now, they’re just so terrible! Definitely don’t meet my current standards.
So I decided to redo the shoot, but also switched the recipe up a bit to make it even better! Healthier, Peanut-Butter-ery-er and Delicious-er (I know it’s not a word, but shush)!
Does Chickpea cookie dough taste good?
Yes! Well, firstly chickpea cookie dough does not taste anything like chickpeas
The peanut butter, vanilla and sweetener completely mask the taste of the beans, and all you get is a beautiful chocolate chip cookie dough flavor!
Ingredients for this low calorie chickpea cookie dough
A few clean pantry staples is all you need for this healthy and tasty homemade edible raw chickpea cookie dough – all the nutrition minus the calories!
- Chickpea – You can use the canned chickpeas or cook some from dried garbanzo beans.
- Peanut Butter – Use the creamy unsweetened version!
- Almond Milk – Unsweetened again, but any other non-dairy milk works too.
- Vanilla Extract
- Stevia sweetener – Makes this sugar-free
- Chocolate Chips – I use Stevia-sweetened from Lily’s to actually keep it sugar-free!
How to make chocolate chip chickpea cookie dough
I don’t think the process for this easy cookie dough recipe could be any easier!
- Combine the drained chickpeas, peanut butter, almond milk, vanilla and stevia sweetener in a food processor.
- Process until it’s smooth.
- Transfer to a bowl.
- Fold in chocolate chips
And voila! An easy and healthy edible peanut butter chocolate chip chickpea cooke dough without milk and no flour either!
Tips to make the best Vegan and Gluten free Chickpea cookie dough:
- Take off the skin from the chickpeas – it makes the dough a lot creamier like a dip.
- Creamy peanut butter! The crunchy would add a nice crunch for sure, but you might need a little extra to get a smooth dough. The bits of nuts would likely blend away.
- Use room-temperature milk
- Mini chocolate chips! They’re a lot easier to bite into and won’t overpower the texture.
- Use a food processor and no blender – unless you use it on the low setting and keep an eye on it. If not, a powerful blender would make you end up with a cookie dough dip instead of a dough consistency.
- Don’t add the chocolate chips into the food processor or they’ll get chopped up.
How to store this edible cookie dough made with chickpeas
It can last a while – if you don’t finish it all in one sitting that is 😉
I wouldn’t recommend leaving it out at room temperature since it’s got milk in it, but this cookie dough keeps in the refrigerator and is freezer-friendly too!
Fridge: Up to 5 days in an airtight container.
Freezer: Portion out the mixture into individual portion sizes – or make chickpea cookie dough balls – and place in airtight containers or freezer-safe zipper bags. Thaw them overnight before you dig in. If the mix is too hard, stir in some more almond milk.
Some alternative Healthy Cookie Dough Ingredients to try:
- White Beans or Cannellini Beans would work great in this cookie dough in place of the chickpea.
- Almond Butter in place of peanut butter in case of peanut allergies.
- Or Cashew Butter to make a nut free cookie dough.
- Cashew, Flax or non-dairy Milk in place of the almond milk. If you don’t need a diary-free cookie dough, feel free to use a normal milk instead.
- Maple Syrup in place of the stevia – this will keep the cookie dough Vegan. To keep it sugar-free I would recommend a stevia-sweetened or monk-fruit based syrup.
Only add the almond milk if necessary to thin, since the additional liquid might make it too soft. Add in coconut flour by the teaspoon if it gets too mushy. - Honey in place of the stevia, but this won’t be sugar-free or Vegan anymore.
Some variations of chickpea desserts you’ll love:
- Favorite Fudgy Peanut Butter Chickpea Blondies
- Flourless Peanut Butter Chocolate Chip Chickpea Cookies
- Chickpea Cookie Dough Protein Bars (No-Bake)
Peanut Butter Chickpea Cookie Dough
Ingredients
- 1½ cup Chickpeas, Drained can (390g) or Cooked from dry (110g)
- ⅓ cup Peanut Butter, 85g
- 2 tablespoon Almond Milk, or other
- 2 teaspoon Vanilla Extract
- Stevia Sweetener, ¼ cup sugar worth (Use your brand’s Conversion Chart)
- ¼ cup Mini Chocolate Chips, Stevia sweetened preferred, 56g
Instructions
- In a food processor or blender, add all the chickpeas, peanut butter, almond milk, vanilla and stevia sweetener, and process until smooth, about 1 minute. Add more milk to thin if needed.
- Transfer to a bowl and fold in the chocolate chips.
- Serve as is or microwave for 20 seconds to warm.
Notes
- Fridge: 5 days in an airtight container.
- Freezer: Up to 3 months, separated into multiple containers.
- Lily’s Dark Chocolate Baking Chips
- Servings: 1½ cups | Serving size: ¼ cup
- Calories: 199kcal
- Fat: 11.7g | Saturated fat: 3.1g
- Carbohydrates: 19.6g | Fiber: 7.2g | Sugar: 2.7g
- Protein: 7.3g
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