Healthy Chickpea Cookie Dough: Edible & Low Calorie
Guilt-Free Treat Healthy Desserts.
A guilt-free, edible cookie dough made from chickpeas. A creamy, sweet, and protein-packed treat ready in minutes.
The first time I heard about chickpea cookie dough, I wrinkled my nose. It just didn't sound right. But my curiosity got the best of me one quiet afternoon. I stood in my kitchen, popping the little skins off the chickpeas, feeling a bit silly. Then, I blended everything together, the hum of the food processor filling the room. I took a tentative taste. Wow. It was just... good. So good. No hint of beans, just pure, sweet, cookie dough goodness. Now, it's my go-to for a guilt-free treat after a long day.
Why This Recipe Feels Like a Warm Hug
- •It tastes remarkably like real, indulgent cookie dough.
- •Completely safe to eat, with no raw eggs or flour worries.
- •It comes together in just 10 minutes. So simple.
- •Packed with plant-based protein and fiber, so it’s a snack you feel good about.
- •It's the perfect canvas for your favorite mix-ins.
- •Satisfies that sweet craving in a gentle, wholesome way.
Okay, I am officially a convert. I was so skeptical, but you genuinely cannot taste the chickpeas at all! It's perfectly sweet and the texture is amazing. My kids have been dipping apple slices in it all week and have no idea it's healthy. Thank you for this recipe!
Essential Ingredient Guide
- Chickpeas: The key is to rinse them really, really well. And yes, you should peel them. Put on some music, take your time. This simple step is what makes the final texture so incredibly smooth and creamy. No one will ever guess the secret.
- Nut Butter: I love using a mild, creamy nut butter like almond or cashew here. It lets the 'cookie dough' flavor shine. Peanut butter works too, but it will definitely have a strong peanut flavor, which is also delicious, just different.
- Oat Flour: This gives the dough that perfect, thick consistency. If you don't have oat flour, you can just blend regular rolled oats in your blender until they become a fine powder. So easy.
Complete Cooking Process
- First, give those chickpeas a very thorough rinse under cool water.
- Now for the quiet, meditative part: peeling the skins. Just gently pinch each chickpea and the skin should slide right off. This is your secret to a silky-smooth dough.
- Place the peeled chickpeas and all other ingredients (except the chocolate chips) into your food processor.
- Blend everything until it's completely uniform and creamy. You might need to stop and scrape down the sides a couple of times to make sure everything is incorporated beautifully.
- Spoon the dough into a mixing bowl.
- Gently fold in your chocolate chips. I like using mini ones because you get more chocolate in every bite.
- It's ready to eat right away, but I think it's even better after it has chilled for a little while.
A Few Questions You Might Have
→Can you actually taste the chickpeas?
Honestly, no. If you rinse them well and peel off the skins, the flavor is incredibly neutral. The vanilla, nut butter, and maple syrup transform them into something that tastes just like sweet, classic cookie dough.
→Can I bake this into cookies?
This recipe is designed to be a safe, edible raw dough. It doesn't contain the leavening agents or binders (like eggs) needed to bake properly, so the cookies wouldn't turn out right. It's best enjoyed just as it is, with a spoon!
→How should I store it?
Keep it in an airtight container in the refrigerator. It will stay fresh and delicious for up to a week. The texture is actually even better once it's had time to chill and firm up.
→Can I make this nut-free?
Yes, absolutely. Just substitute the nut butter with a creamy sunflower seed butter or tahini for a nut-free version. The flavor will change slightly, but it will still be wonderful.
Healthy Chickpea Cookie Dough: Edible & Low Calorie
Discover the best healthy chickpea cookie dough recipe! Enjoy this edible, low-calorie treat with chocolate chips. Perfect for bites, balls, bars, or a dip.
Timing
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
10 minutes
Recipe Details
Ingredients
For the Cookie Dough
- 011 (15-ounce) can chickpeas, well-rinsed and drained
- 021/2 cup creamy, natural nut butter (almond or cashew work best)
- 031/3 cup pure maple syrup
- 042 teaspoons pure vanilla extract
- 051/4 cup oat flour (or rolled oats, blended into a flour)
- 061/4 teaspoon salt
- 071/2 cup mini chocolate chips
Instructions
Rinse and drain the chickpeas very well. For the smoothest texture, take a few minutes to peel the skins off each chickpea. It sounds tedious, but it makes a world of difference.
In a food processor, combine the peeled chickpeas, nut butter, maple syrup, vanilla extract, oat flour, and salt.
Blend on high for 2-3 minutes, scraping down the sides of the bowl as needed, until the mixture is completely smooth and creamy. Be patient here; you want to eliminate any grainy texture.
Transfer the dough to a bowl. Gently fold in the mini chocolate chips until they're evenly distributed.
Serve immediately with apple slices or graham crackers, or chill in the refrigerator for 30 minutes to firm up slightly. You can also roll it into small energy bites.
Notes & Tips
- 1Feel free to get creative with mix-ins! A sprinkle of flaky sea salt on top is divine.
- 2You could also stir in shredded coconut, sprinkles, or other types of baking chips.
- 3For a richer flavor, try using brown rice syrup instead of maple syrup.
Tools You'll Need
- •Don't skip peeling the chickpeas. It's the most important step for a silky texture.
- •Use a food processor if you can. A high-speed blender works, but you'll have to scrape the sides down more often.
- •Scrape the bowl during blending to ensure there are no hidden chickpea chunks.
- •Let it chill for at least 30 minutes. The flavors meld together and the texture becomes perfect.
- •Taste and adjust sweetness. You might prefer a little more or less maple syrup.