Go Back
Chocolate chickpea cookie dough in a glass bowl.
Print Recipe
5 from 1 vote

Chickpea Cookie Dough (Vegan + Gluten-Free)

This chickpea cookie dough is a delicious vegan treat! It is also gluten-free and is healthy enough to eat by the spoonful without feeling guilty!
Prep Time5 mins
Total Time15 mins
Course: Dessert, Snack
Cuisine: plant-based, Vegan
Author: Bree Sheree

Equipment

  • Food processor

Ingredients

  • 1 cup canned chickpeas (no salt added)
  • 2 teaspoons vanilla extract
  • ¼ cup maple syrup
  • ¼ cup + 2 tablespoons natural peanut butter (no added sugar or oil)
  • ½ cup fine almond flour
  • 2 tablespoons cacao powder
  • ¼ cup vegan chocolate chips
  • Sprinkle of salt (optional)

Instructions

  • Rinse off your canned chickpeas, then measure 1 cup. Remove the skins for a smoother texture, but this is not completely necessary.
  • Add all ingredients except for the chocolate chips to a food processor.
  • Mix until everything is blended and smooth.
  • Stir in the chocolate chips with a spoon.

Notes

Remove the skins of the chickpeas for a smoother texture. This is not necessary, but it will take this cookie dough to the next level!
This cookie dough is not meant to be baked into cookies. It is an edible cookie dough that you can just eat by the spoonful, or use it as a fruit dip!
If you want to turn this dough into balls, you can add more almond flour until the dough can be rolled into balls. I recommend 2 tablespoons of dough per ball.
Store this cookie dough in a container in the fridge for up to 4-5 days.