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This delicious chickpea cookie dough is packed with the goodness of chickpeas, sweet potatoes, and dates. Vegan and gluten-free, this creamy and wholesome treat will leave you feeling nourished and satisfied.
Edible Chickpea Cookie Dough
Chickpeas are always in my pantry because they are so convenient, budget-friendly, versatile, and an easy way to add protein, iron, and dietary fiber to any meal.
I gravitate towards getting canned chickpeas from the store but when I have the bandwidth to tackle an additional task, I’ll purchase dry chickpeas and cook a large batch at home to freeze for the future.
Some of my kid’s favorites are these chickpea patties, sweet potato cookies, beet muffins, butternut squash curry, and this edible cookie dough!
This recipe is highly customizable so have fun experimenting! Get ready to fall in love with this healthy dessert or quick snack for your child and you!
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Chickpeas (garbanzo beans) – you can use canned or cooked dry chickpeas.
- Natural peanut butter – can also use almond butter or cashew butter
- Sweet potatoes – adds sweetness and boosts nutrition. Here are 4 ways to cook sweet potatoes.
- Almond flour – to help thicken the dough. See below for alternatives.
- Dates – this is such an amazing alternative to added sugars. Be sure to soak prior so they will blend easily.
Step-by-Step Instructions
- Add all the ingredients to a food processor and process until smooth, scraping the sides as you go for an even consistency.
- Stir in the chocolate chips is using.
- Refrigerate for at least 30 minutes to help the dough thicken and for the flavors to come together.
Substitutions and Variations
- No chickpeas? You can use any white beans instead, like cannellini beans.
- Nut-free? use sunflower seed butter, coconut butter, or tahini even. Although the flavor of the dough will change quite a bit, obviously.
- No almond flour? Oat flour and coconut flour are the best substitutes. You do NOT want to use raw flour as it is not safe to eat.
- Dried fruit – fold in raisins, apricots, prunes, figs, etc.
- Freeze dried fruit – blend along with the other ingredients for a fruity punch in every bite.
- Vanilla extract – will add depth of flavor
- Unsweetened cocoa powder
Recipe Tips
- If using canned chickpeas, be sure to rinse REALLY well and pat dry to help minimize the bean-y taste.
- The recipe was developed with babies in mind so it’s not too sweet. And since they don’t have preconceived notions of what cookie dough should taste like, they won’t mind that. But if you want the dough to be really sweet, you can certainly add some pure maple syrup or more soaked dates. Keep in mind you will need to add more flour to maintain the cookie dough-like consistency.
Serving Suggestions
You can seriously just eat this raw cookie dough by the spoonful, which is my 6 year old’s favorite way of enjoying it.
My 2 year old prefers it when I shape it into little balls (perhaps I’ve served her way too many oatmeal balls).
You can serve it as a cookie dough dip alongside graham crackers, pretzels, fruits (like apple slices), and even vegetables like cucumbers and carrots. It will make a great filling for ants on a log too! Tip: thin it out with 1-2 tablespoons of milk.
This vegan chickpea cookie dough also makes for a delicious addition to cold lunches for school.
For Babies
For babies, leave out the chocolate chips and thin out the cookie dough with some breastmilk or formula so the consistency is not so thick. You can preload onto a spoon or shape into balls or logs as a fantastic finger food for babies.
Here’s the ultimate guide to Baby Led Weaning if that’s the feeding method you chose or are considering.
Equipment
I highly recommend using a food processor. If you’re on the market for one, this food processor is so awesome! It’s perfect for making pesto, bliss balls, strawberry sorbet, shredding vegetables, and so much more!
While you can use a high-powered food blender, you will need to stop and scrape down the sides of the blender frequently. Blenders are better suited for liquids and thinner mixtures.
Storage
Transfer leftovers into an airtight container and store in the refrigerator for up to 5 days. You can also freeze in individual portions for up to 3 months. Thaw in the for several hours and enjoy!
Frequently Asked Questions
Yes! You can bake in 350°F for 10-12 minutes. Add a teaspoon of baking powder if you want to give the cookies a little lift.
This can happen if you over blend the mixture. simply place in the fridge for 30 minutes or so to help thicken.
Raw flour can carry the risk of bacterial contamination so you will need to stick to almond flour or other nut flour, coconut flour, and oat flour.
More Healthy Snacks
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Chickpea Cookie Dough
Equipment
Ingredients
- 15 ounce can no salt added chickpeas (or 1 1/2 cups cooked)
- 1/4 cup mashed cooked sweet potatoes (60g)
- 1/4 cup peanut butter
- 3 tablespoons almond flour
- 3-4 soaked and pitted medjool dates
- 1 teaspoon cinnamon
Optional
- 1/4 cup chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Add all the ingredients to a food processor and process until smooth, scraping the sides as you go for an even consistency.
- Stir in the chocolate chips is using.
- Refrigerate for at least 30 minutes to help the dough thicken and for the flavors to come together.
Notes
- If using canned chickpeas, be sure to rinse REALLY well and pat dry to help get minimize the bean-y taste.
- The recipe was developed with babies in mind so it’s not too sweet. But if you want the dough to be really sweet, you can certainly add some maple syrup or more soaked dates.
- Refrigerate for up to 5 days.
Can you bake these? To make actual cookies
Yes! I mention it in the FAQ section but it’s easy to miss it! Bake at 350°F for 10-12 minutes. You may want to add a teaspoon of baking powder for a slight lift, if you wish!
Hi! Can I use the white flesh sweet potato or would that change the texture too much?
Hi! I haven’t tried so can’t say for certain but white flesh sweet potatoes do tend to be drier in texture. I would try holding off on the almond flour. You may not need it!
This is the best of the chickpea cookie doughs I have tried! It pretty strong in the peanut butter for my taste so I would cut that back next time but still excellent and I’ll keep making it for sure!
Yay! Makes me so happy to hear that! Thank you for taking the time to share 🙂
My husband loves this recipe even more than my kids! It is very yummy and a nutritious snack I feel good about giving my kids!
So happy to hear that!!!
Can you freeze it?
Sure and just thaw in the fridge overnight