Name: Chickpea Cookie Dough
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 (15 oz) can chickpeas, rinsed and drained; 3 tablespoons natural peanut butter (or any nut/seed butter); 3 tablespoons pure maple syrup or honey; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/3 cup dairy-free chocolate chips (or regular chocolate chips); Optional: 1 tablespoon oat flour for thicker texture

I love this creamy, naturally sweetened chickpea cookie dough because it’s safe to eat raw, packed with protein, and perfect for a guilt-free snack or dessert. It’s smooth, satisfying, and comes together in just minutes, making it one of my favorite quick treats.

Ingredients

1 (15 oz) can chickpeas, rinsed and drained

3 tablespoons natural peanut butter (or any nut/seed butter)

3 tablespoons pure maple syrup or honey

1 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup dairy-free chocolate chips (or regular chocolate chips)

Optional: 1 tablespoon oat flour for thicker texture

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a food processor or blender, combine the chickpeas, peanut butter, maple syrup, vanilla extract, and salt. Blend until the mixture is smooth and creamy.

If the mixture feels too wet, I add oat flour one tablespoon at a time and blend again until I reach the texture I like.

Fold in the chocolate chips gently with a spatula.

Serve immediately as a dip or refrigerate for 30 minutes if you prefer a firmer texture.

Servings and timing

This recipe makes about 4 servings, with each serving being roughly 1/2 cup. It takes just 10 minutes to prepare and no cooking time, making it perfect for a quick snack or dessert.

Variations

I like to experiment with this recipe by swapping the peanut butter for almond butter or sunflower seed butter for a different flavor profile. Sometimes, I add a pinch of cinnamon or a splash of espresso powder for an extra kick. If I want it thicker, I’ll add more oat flour or even a bit of ground flaxseed. You can also mix in chopped nuts or dried fruit for some added texture.

Storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. Since it’s meant to be eaten raw, I don’t reheat it — I just enjoy it chilled or at room temperature. If it gets too firm after refrigeration, I let it sit out for a few minutes to soften before eating.

FAQs

Is it safe to eat raw chickpeas in this recipe?

Yes! The chickpeas are canned and fully cooked, so they’re safe to eat straight from the can once rinsed.

Can I use other nut butters besides peanut butter?

Absolutely! Almond butter, cashew butter, sunflower seed butter, or tahini all work well depending on your taste preferences.

How can I make this recipe vegan or allergy-friendly?

Using maple syrup instead of honey keeps it vegan. For nut allergies, I recommend sunflower seed butter or soy nut butter.

Can I freeze chickpea cookie dough?

I haven’t tried freezing it, but it might change the texture of the chocolate chips and the dough itself. I recommend eating it fresh or refrigerated.

How do I make the dough thicker?

Adding oat flour one tablespoon at a time until the dough reaches your preferred consistency is my go-to method.

Conclusion

This chickpea cookie dough recipe is one of those simple, wholesome treats I always keep in my snack rotation. It satisfies my sweet tooth without any guilt and comes together in minutes with easy pantry staples. Whether I’m dipping fruit or just enjoying it by the spoonful, it never disappoints.

Recipe: