Can’t stop licking the bowl? Try my healthy chickpea cookie dough for your next sweet treat. It’s packed with chocolate chips, tastes incredible and is safe to eat raw. Suitable for vegans.
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Who can resist tucking into raw cookie dough when baking? Not me, that's for sure. Yet, many people hold back because of the risks of eating raw eggs and/or flour. My healthy cookie dough is made from chickpeas, oats and nut butter and is totally safe to eat raw. Even better though is how incredibly delicious it tastes!
It counts towards your five a day. Although remember that pulses only count once - however many you eat. Plus, chickpeas are a great source of plant-based protein making this a brilliant recipe for vegans and vegetarians to enjoy.
My kids have devoured this recipe every time I’ve made it. I haven’t told them yet that it’s made from chickpeas, I’m just savouring how much they all love this.
Making cookie dough specifically to eat it raw is a relatively new thing for me. But just a few months ago a vegan cookie dough outlet opened near my husband’s office. He brought some home for me to try and I was sold immediately.
Raw cookie dough is such a tasty dessert or treat. If you haven't tried it yet I urge you to give this recipe a go. Although, if you prefer, this recipe can also be baked.
How difficult is cookie dough to make to make?
I love recipes that require nothing more complicated than chucking a load of delicious ingredients into a food processor and pressing pulse.
This healthy chickpea cookie dough is one of those recipes. Process everything - apart from the chocolate chips - and then tuck in. Easy and delicious is always a winner.
What to serve with cookie dough
This cookie dough is designed to be eaten raw. It can be eaten on its own or with fresh berries.
Alternatively for a more decadent dessert serve with ice cream or squirty cream.
What ingredients do you need to make chickpea cookie dough?
You will need the following ingredients:
- 40g oats
- a 400g tin of chickpeas
- 1 tsp vanilla extract
- 60g almond butter (or other nut butter)
- 3 tbsp maple syrup
- pinch salt, optional
- 2-3 tbsp milk, if needed
- 50g dairy free chocolate chips
Can you make this recipe nut free?
Yes, you could use sunflower butter instead of the almond butter. I haven't tested it with tahini yet but that should work as well.
Is this recipe suitable for vegans?
Yes, provided you use dairy free chocolate chips this recipe is free from animal products and is therefore suitable for vegans.
Do you need any special equipment to make this recipe?
You will need a food processor* to make this recipe.
I’m not convinced about eating raw cookie dough. Can I bake this recipe?
Please do try this cookie dough raw because it is so delicious.
However, it also makes tasty cookies. If you want to bake this into cookies:
- Roll into balls using your hands and flatten with the palm of your hand.
- Bake on a lined baking tray at 180°C fan for 10-15 minutes (depending on the size of your cookies) until golden brown.
More recipes you might like
If you like this here are some more healthy puddings or desserts that you might also like:
- gingerbread chickpea blondies
- chickpea peanut butter blondies
- no bake healthy cereal bars
- freezer snack bars
- raspberry cashew oat bars
- avocado key lime pie
Pin healthy cookie dough for later
How do you make chickpea cookie dough
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Healthy chickpea cookie dough
- 40 g oats
- 400 g tin of chickpeas drained and rinsed
- 1 tsp vanilla extract
- 60 g almond butter could sub cashew or peanut butter or sunflower butter
- 3 tbsp maple syrup
- pinch salt optional
- 2-3 tbsp milk if needed
- 50 g dairy free chocolate chips
- Place 40g oats in your food processor and pulse to a fine powder.
- Add your drained chickpeas, 1 tsp vanilla extract, 60g almond butter, 3 tbsp maple syrup and a pinch of salt if using.
- Pulse until well combined. You may need to stop to scrape the sides down once or twice. Add 2-3 tbsp milk a few drops at a time until you have a smooth consistency. You may not need it all.
- Stir through 50g chocolate chips. Serve immediately or store, covered, in the fridge, until you’re ready to eat it.
If you prefer it can be baked. Roll into balls using your hands and flatten with the palm of your hand. Bake at 180°C fan for 10-15 minutes (depending on the size of your cookies) until golden brown.
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