Healthy Edible Chickpea Cookie Dough (Vegan & High-Protein)

by Alena

Edible cookie dough. Yes, you’ve read that right! We’re totally enabling you to have this delicious treat by the spoonful — but instead of making it with butter, sugar and refined ingredients, this creamy chickpea cookie dough features only whole food plant-based ingredients.

It may come as a surprise to you that fully vegan desserts can not only be really delicious but also high in protein, healthy, easy to make and pretty affordable!

If you’ve ever been wondering how to satisfy your and your kid’s sweet tooth in a way that is not hurting anyone’s health but is also not a smoothie, this edible chickpea cookie dough will be your favorite recipe in the world!

Creamy, cookie-licious and totally non-beany tasting, it’s probably the most delicious way of eating your legumes (apart from a kidney bean burger perhaps) and really hits the spot.

Who knew that blending a can of good old chickpeas with only a handful of healthy staple foods would result in such a scrumptious dessert loaded with fiber and protein?

We’re talking no refined sugar. No white flour, eggs, butter or oil. Just straight up nutritious chocolatey cookie dough that is granting you full permission to have it straight from the bowl!

Once you’ve tried it for yourself, you won’t want to go back to the original. It’s just like a sweet dessert hummus sprinkled with chocolate chips that doesn’t allow for a hint of chickpea flavor.

two glass jars filled with chickpea cookie dough with a spoon in one of them

Can You Eat Raw Cookie Dough?

Oftentimes, when baking a batch of cookies, the dough just smells and looks super delicious, right? So, why not have at it?

When we’re talking about traditional cookie dough made with raw eggs and raw flour, this is not a good idea at all.

According to SaVanna Shoemaker, MS, RDN, you risk bacterial contamination and food poisoning! Eggs are commonly contaminated with Salmonella bacteria which results in fever, vomiting or even hospitalization — but it doesn’t stop here.

Raw flour can contain pathogens that are usually killed during cooking or baking, such as E.coli.

However, there are safe-to-eat cookie dough recipes that you can devour raw like the one we’re about to share with you.

bowl on a table in which chopped chocolate is being mixed into protein cookie dough with a spoon

The Best Edible Chickpea Cookie Dough

Honestly, do we really need to give you more reasons to have edible cookie dough by the spoonful? If you don’t mention the beany component in the recipe, nobody will notice it.

Instead of just featuring refined sugar and lots of saturated fat, our healthy edible cookie dough is high in beneficial plant-based protein and fiber while featuring wholesome unsaturated fat — because it is nice and filling, this fantastic treat also helps with healthy weight management.

Luckily, our edible chickpea cookie dough could also not be easier to make! So, for all beginner chefs out there, get your food processor or blender and gather everything you need to whip up this delicious treat!

table with different-sized bowls containing chickpeas, chocolate, flour, dates, spices and peanut butter

Healthy Protein Cookie Dough Ingredients

Wondering what in the world is needed to create such magic? Well, fear not — most of the ingredients are probably already in your pantry! 

  • Chickpeas — one can of these legumes (well rinsed to get the saltiness off) is all you need for the secretly healthy, creamy and filling cookie dough base!
  • Oats — since you cannot eat raw flour, healthy rolled oats are the perfect fiber-rich starchy add-in for our edible cookie dough!
  • Almonds — these get ground into flour if you don’t already have almond flour at home.
  • Almond Butter — feel free to use any nut or seed butter of choice but this is our favorite pick for this recipe!
  • Dates — natural and wholesome sweetener that adds some creaminess and stickiness!
  • Vanilla Extract — bringing all of the flavors together and one of our favorite ingredients in sweet recipes! Cinnamon works wonderfully, too.
  • Baking Powder — no, we’re not gonna bake our raw chickpea cookie dough but this does add to the experience! Feel free to omit, though.
  • Dark Chocolate — we love chopped dark chocolate in our chickpea cookie dough but any vegan chocolate chips work.
Best Vegan Protein Snacks
food processor with chickpeas, flour, dates and peanut butter

How to Make Chickpea Cookie Dough

This vegan protein cookie dough is so easy-(chick)-peasy! Within about 10 minutes, you can start scooping up your healthy treat.

To make this dream a reality, get a can of chickpea, drain and rinse them well to get most of the saltiness off. Pit your dates, then place them together with the almond butter and vanilla extract into a food processor jar. 

Process until you create a smooth puree. Then, add the cooked chickpeas, oat flour, almond flour and baking powder (if using) and process again. A little bit of patience might be needed until all of the ingredients come together to form one creamy and tasty protein cookie dough!

If needed, scrape down the sides from time to time or add a splash of almond milk. Now on to the best part: taste testing! Grab a spoon and see if you like your chickpea cookie dough as it is. If you’re looking for more sweetness, add some maple syrup and process again.

Finally, fold in your chopped dark chocolate or chocolate chips and you’re good to go! Either enjoy your healthy treat immediately or store in an airtight container in the fridge for up to 5 days.

And since we pride ourselves in sharing really accessible recipes, here’s what you can do about the almond flour used for the edible cookie dough recipe (we know this can be a hard-to-find or expensive ingredient!).

Simply put the same amount of whole, slivered or blanched almonds in a blender or food processor to create your own almond flour at home! Here’s a great guide with all the details.

Let’s go over some tips and ideas for this recipe really quick!

food processor jar with freshly blended sweet chickpea mixture

Tips for This Recipe

This family-friendly portable snack can be enjoyed on its own or used as a topping on oatmeal, vegan yogurt or smoothie bowls. It’s also great as a sweet dessert hummus which you can use for dipping crackers or chopped fruit!

This basic chickpea cookie dough recipe has also been used as the crust for our healthy vegan chocolate mousse cake which you definitely need to try!

You may want to thin the chickpea cookie dough out with some almond milk to make it a bit more dippable, though.

If you want to take things a step further, here are some more ideas.

hand spreading vegan aquafaba chocolate mousse on a vegan cookie crust holding a bowl of melted chocolate

Make Vegan Cookie Dough Balls

Let’s transform this edible cookie dough into chocolate chip chickpea balls! Use a cookie scoop to portion your homemade dough into 1.5 tbsp-sized balls, roll each between your hands and place them on a parchment paper-lined cookie sheet pan.

Should your hands get too sticky, wash them in between and continue. Decorate your balls with some more chocolate chips if you like, then place the pan in the fridge or freezer for at least 30 minutes until they are solid.

woman in white dress holding a glass with edible vegan cookie dough and a spoon

Bake It Into Healthy Vegan Cookies

We love to just dump this chickpea cookie dough into a cast-iron skillet, flatten it with the back of a spoon and bake for around 20 minutes until it turns into one large golden and scrumptious chocolate chip cookie!

Alternatively, you can scoop the dough into many small vegan cookies and line them up next to each other on a parchment paper-lined baking sheet, slightly pressing the tops to flatten them out.

Now, you just need to bake them for around 10 minutes until fragrant and golden. Make sure to let them cool on a wire rack before eating!

Chocolate Chip Cookie Cake Recipe
hand holding a towel and cast iron skillet with freshly baked vegan chocolate chip cookie cake

Substitutions for This Recipe

  • Chickpeas: although the main star of our protein cookie dough, it may be swapped for white beans (or black beans if you don’t mind the change of color). Try to go for salt-free canned beans or cook them from scratch!
  • Almond Butter: we also love peanut butter, cashew butter or tahini in this recipe. To omit entirely, add 2 tbsp of almond yogurt or applesauce.
  • Oats: if you need this cookie dough to be grain-free, simply use a bit more almond flour or even coconut flour.
  • Almonds: use ½ cup oat flour instead or go for coconut flour.
  • Dates: these can be replaced with ¼ – ⅓ cup of maple syrup or another vegan sweetener instead.

Additional ideas for spices to add include pumpkin spice, cinnamon, cocoa powder or flavored vegan protein powder.

If you’re not a chocolate lover, feel free to sprinkle some pretzels, chopped nuts or dried fruit like raisins over your chickpea cookie dough.

We’ve also seen some recipes with added mashed sweet potato or pumpkin puree which you may want to try!

two glasses with protein cookie dough and a spoon each on a table

More Healthy Vegan Treats

Let’s make more good-for-your plant-based desserts for everyone! The following recipes from our blog are just as easy and scrumptious as our chickpea cookie dough.

Have you tried our healthy edible cookie dough? Share with us in the comments below, rate our recipe and Pin it for later. You can also tag us on Instagram if you made it — we’d love to see your creations.

two glass jars filled with chickpea cookie dough with a spoon in one of them

Edible Chickpea Cookie Dough (Vegan)

Yield: 8 servings
Prep Time: 10 minutes
Total Time: 10 minutes

This incredibly easy and healthy edible chickpea cookie dough is finger-licking good and made from just a handful of staple foods! High in protein, gluten-free and perfect for a kid-friendly portable treat, this no-bake beginner recipe is ready in 10 minutes and easy to customize. Our vegan protein cookie dough can also be baked or made into balls! 


  • 1 15-oz can chickpeas, cooked & drained (about 240 g)
  • ½ cup almond flour (56 g)
  • 2 tbsp oat flour
  • 2 tbsp almond butter
  • 6 dates, pitted (60 g)
  • 1 tsp vanilla extract
  • 1 tsp baking powder (optional)
  • ⅓ cup chopped dark chocolate (60 g)
  • Pinch of salt (optional)


  1. Add the dates, almond butter and vanilla extract to a food processor jar and pulse to obtain a puree.
  2. Next, add the chickpeas, almond flour, oat flour and baking powder. Process again to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed.
  3. Get a spoon and make a quick taste test to see whether you want to make any adjustments.
  4. Transfer the batter into a bowl, add the chopped chocolate and use a spoon to fold it in. 
  5. Enjoy your edible chickpea cookie dough immediately or transfer it into an airtight container and refrigerate for up to 5 days to have a healthy and delicious snack ready anytime!


  • Feel free to add some maple syrup for additional sweetness as needed. 
  • You can use more or none of the chopped dark chocolate as well as swap it for vegan chocolate chips or raisins.
  • If you don’t have any almond or oat flour, feel free to use rolled oats and whole almonds and just blend or process them until they are broken down.
  • You might want to soak your dates for an hour before making this recipe if you don’t have a good food processor.
  • This chickpea cookie dough can also be baked (instructions in the article above)!
Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 211mgCarbohydrates: 24gFiber: 6gSugar: 9gProtein: 7g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

Please rate & share if you like this!

Leave a comment on our blog or share on Pinterest or Instagram.

Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

5 thoughts on “Healthy Edible Chickpea Cookie Dough (Vegan & High-Protein)”

  1. When I saw this in my email this morning, I RAN to the kitchen to make it for breakfast. :) I used the substitutes you recommended (maple syrup, peanut butter, and additional oat flour) since I was out of some of the ingredients. It was craxy fast to make and was a HUGE hit! Even the teenagers requested more than a taste. I didn’t think it made much, but it was super filling and there was even leftovers. Thanks! This will become a staple in our house.

    • wow, thank you so much for this stellar feedback, Wendi! Super happy to know this edible cookie was a huge hit in your family and even better that it’s so quick and easy to make right? Every recipe should be that way in my opinion.
      Warm wishes,

  2. I made this today, and it’s really good! I used peanut butter and added maple syrup.

    I had some trouble blending because I only have a large pitcher for my Vitamix blender, so it took A LOT of scraping. But hey- thanks for the good workout and delicious recipe!

  3. No matter how much I processed and scraped the dough never got cohesive. I finally added some maple syrup and coconut milk to get it to bind. End result was still chickpea grainy. Hoping with some tweeking, (perhaps making a date paste) will help if I try again. Will try a few of the other recipes such as date caramel sauce and blackout fudge brownies. Hope for better success.

  4. I made this for the first time today. It turned out delicious! I’ll be surprised if it lasts two days in my household! Thank you for the recipe.


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