Can I bake this cookie dough into actual cookies?

This recipe is specifically designed to be enjoyed as edible cookie dough. While you technically could bake it, the results would be very different from traditional cookies - more like chickpea blondies! If you're looking for baked goods, I recommend seeking out recipes specifically developed for baking.

I can still taste the chickpeas. What did I do wrong?

Make sure you've removed all the chickpea skins and blended thoroughly. Adding a touch more vanilla extract or almond butter can help mask any bean flavor. Also, the dough tastes better after chilling, which allows flavors to develop.

Can I use a blender instead of a food processor?

A high-powered blender can work, but you'll need to stop frequently to scrape down the sides. A food processor generally gives the best texture for this recipe, as it can more evenly process the chickpeas without overheating them.

Is this recipe actually healthy?

While "healthy" means different things to different people, this recipe offers significant nutritional benefits over traditional raw cookie dough. It contains protein and fiber from chickpeas, healthy fats from almond butter, and uses natural sweeteners in moderate amounts. It's also free from raw eggs and flour, making it safer to consume as an edible dough.

Chickpea Cookie Dough Recipe

Description

This easy and healthy chickpea cookie dough is a delicious no-bake treat made with wholesome ingredients like chickpeas, almond butter, and chocolate chips. It’s naturally gluten-free, vegan, and perfect for snacking! Quick to prepare, the dough is soft, rich, and packed with protein and fiber, yet tastes just like classic cookie dough.

Ingredients

Units Scale

Main Ingredients
14 ounces chickpeas, canned
1/3 cup almond butter (see notes for nut-free options)
3 tablespoons maple syrup
1/4 teaspoon salt
1 tablespoon vanilla extract
1/4 cup rolled oats
2 tablespoons milk (dairy or non-dairy)
1/2 cup chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Prepare Chickpeas: Place the canned chickpeas on a kitchen towel and gently massage to remove the skins from all the chickpeas. This step helps produce a smoother dough texture.
Blend Base Ingredients: Add the peeled chickpeas to a food processor. Add almond butter, maple syrup, salt, and vanilla extract, then blend until the mixture is smooth and creamy.
Add Oats and Milk: Add the rolled oats and milk to the food processor. Continue blending until a smooth dough forms, stopping periodically to scrape down the sides to ensure everything is well incorporated.
Fold in Chocolate Chips: Let the dough cool slightly so chocolate chips don’t melt. Gently fold in the chocolate chips by hand until evenly distributed throughout the dough.
Serve: Transfer the dough to a serving bowl. Enjoy immediately as a dip or snack, or refrigerate if you prefer a firmer texture.

Notes

To store: Keep chickpea cookie dough in an airtight container in the refrigerator for up to 2 weeks.
To freeze: Freeze in an airtight container for up to 6 months; thaw in the fridge before serving.
For gluten-free: Use certified gluten-free oats.
Nut-free version: Swap almond butter with sunflower seed butter, tahini, or granola butter.
Add warm spices: Mix in some cinnamon or nutmeg for extra flavor.
Extra add-ins: Try folding in nuts, pretzels, dried fruit, or brownie bites for added texture and flavor.

Nutrition

Serving Size: 1/8 recipe (about 1/3 cup)
Calories: 160
Sugar: 7 g
Sodium: 120 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 0 mg

Description

Ingredients

Main Ingredients

Instructions

Notes

Nutrition