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+ servings
overhead shot of chickpea cookie dough in blue and white bowl

Healthy chickpea cookie dough

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.
5 from 3 votes
Prep Time 5 mins
Total Time 5 mins
Course Dessert
Cuisine British, Vegan
Servings 2 people

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

This cookie dough is designed to be eaten raw. It can be eaten on its own or with fresh berries. For a more decadent dessert serve with ice cream.
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.
Keyword chickpea cookie dough, healthy cookie dough
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