Healthy chickpea cookie dough is super quick and easy to make. Made with simple and healthy ingredients like canned chickpeas a.k.a. garbanzo beans, REAL maple syrup, almond flour, chocolate chips, and nut butter. If you have ever been craving edible cookie dough without any guilt, this is it!
This edible chocolate chip cookie dough is healthy and nutrient dense with no refined sugars, no traditional processed white flour, and this healthier edible cookie dough is SO easy to make. Because this cookie dough is made with almond flour, you also do not need to heat treat the flour like you would with wheat flours.
This edible healthy cookie dough recipe was inspired by my love of sweets and desire to eat nutritious at the same time. If you want to have your cake and eat it too, check out our other healthier alternative recipes. These recipes are sure to satisfy your sweet tooth without the guilt of traditional sweet ingredients.
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Ingredients and Substitutions for Chickpea Cookie Dough
The ingredients for chickpea cookie dough are incredibly simple.
- Canned chickpeas: You may also know these as garbanzo beans. Be sure to drain the canned chickpeas and rinse thoroughly. This helps get the actual canned chickpea taste off the beans from the canned liquid. Don’t skip this step of draining and rinsing!
- Almond flour: Be sure to use blanched almond flour. You can also process almond flour yourself but you want the flour to be superfine so that you can get a smooth consistency in the cookie dough.
- Peanut butter: You can also use other nut butters such as almond butter or cashew butter. Just remember that this WILL change the taste. I’ve tried this recipe with several different nut butters and peanut butter is by far my personal favorite.
- Maple syrup: Maple syrup sweetens our cookie dough and adds real health benefits from this unrefined natural sweetener such as vitamins and antioxidants. Be sure to use REAL maple syrup. Do NOT use any fake syrups.
- Dark chocolate chips: You can also use sugar free chocolate chips or any kind that you would like. I prefer dark chocolate chips because dark chocolate has the most health benefits including being a good source of magnesium.
- Vanilla extract: This helps add flavor and gives the true cookie dough taste you’re looking for.
- Salt: Salt helps to round out the flavor.
- Ground cinnamon: It might sound weird, but hear me out…ground cinnamon adds a bit of warm spice and flavor to this chickpea cookie dough. You can omit this ingredient if you choose, but I personally love the flavor it adds. A little goes a long way. Only use a very small amount, you can always add more later and you don’t want it to overpower the dough…unless you’re looking for a cinnamon flavored cookie dough – which sounds good to me because I LOVE cinnamon…if you can’t tell.
- Nut milk or nondairy milk: I list this ingredient but it is optional and not always necessary. I reserve it for the end because if for some reason you do not have the right consistency of cookie dough. For example if your chickpea cookie dough is not smooth enough, then you can add 1 tablespoon of milk and continue to process until you get the correct smooth consistency. Be sure to check consistency before adding the chocolate chips because the food processor can chop up the chocolate chips if you mix it too much after adding the chips in.
- Protein powder: Vanilla or unflavored protein powder is a great healthy option to add in if you’re looking to up your protein intake. This is completely optional also.
How to Make Chickpea Cookie Dough
Chickpea cookie dough is extremely easy to make. The most important part is getting the consistency right, which means you need to process the chickpeas long enough in a food processor to get the right consistency. You will need a food processor to make the dough.
First and foremost, drain and rinse canned chickpeas thoroughly. Combine chickpeas, almond flour, peanut butter, maple syrup, cinnamon, vanilla extract, and salt in a food processor. You can also add protein powder if desired.
Blend ingredients in food processor until the cookie dough becomes smooth. This can take around 2 full minutes. If the consistency is not smooth enough add in 1 tablespoon of milk and continue to process until desired consistency is reached.
Add in dark chocolate chips and pulse a few times until chocolate chips are mixed in.
Enjoy your edible chickpea cookie dough! Transfer cookie dough to an airtight container and store in the refrigerator. I find the texture and consistency to be better when chilled!
Tip: Transfer cookie dough to an airtight container and refrigerate for a few hours before eating. This helps the ingredients come together and improves the consistency to a more scoopable dough! I also prefer to enjoy it cold!
Equipment Needed
The most important piece of equipment needed for chickpea cookie dough with chocolate chips is a food processor. Additionally you’ll want measuring cups and spoons to measure the ingredients.
How to Store Chickpea Cookie Dough
Store the chickpea cookie dough in an airtight container in the refrigerator. I’ve stored it for up to 5 days with success.
These ingredients don’t stand up well to freezing in my experience. Because this edible chickpea cookie dough recipe is so easy and quick to make, I would recommend making it fresh when you want it instead of freezing. It does last well in the refrigerator and I even like it best chilled after a few hours or even the next day!
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Healthy Edible Chickpea Cookie Dough
Equipment
- food processor
- measuring cups and spoons
Ingredients
- 1 15 ounce canned chickpeas (drained and rinsed thoroughly, patted dry)
- ½ cup blanched almond flour
- 1 scoop vanilla or unflavored protein powder (optional)
- 2-3 tablespoons real maple syrup (adjust to preferred sweetness)
- ¼ cup unsweetened natural nut butter (I prefer peanut butter or almond butter. Tahini also works. Keep in mind the type of nut butter you use will change the flavor of the final dough.)
- ½ teaspoon vanilla extract
- ½ teaspoon ground Ceylon cinnamon
- ¼ teaspoon pink Himalayan salt or kosher sea salt
- 1-3 tablespoons non dairy milk (almond milk, cashew milk, oat milk, etc.,) (if needed to get desired smooth consistency)
- ½ cup dark chocolate chips (choose refined sugar free chocolate chips to remain refined sugar free; choose vegan chocolate chips to remain vegan; or choose whichever chocolate chips you'd like if you don't have dietary restrictions or preferences)
Instructions
- Drain and rinse chickpeas thoroughly. Pat dry.
- Place chickpeas, almond flour, nut butter, ground cinnamon, salt, protein powder, and real maple syrup in a food processor. Blend on low to medium speed for around 2 minutes until dough is smooth. If the dough needs to be thinned out, add in 1 tablespoon of nut milk at a time until desired smooth consistency is reached.
- Add in desired chocolate chips and pulse a few times to get them mixed in.
- Enjoy!
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