Easy Chickpea Cookie Dough

This delicious chickpea cookie dough is loaded with the goodness of chickpeas, sweet potatoes, and dates. It is a creamy and wholesome treat that will leave you feeling nourished and satisfied.

Healthy 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!

I developed this recipe with babies and toddlers in mind and so it's not very sweet, meaning you will taste the chickpeas slightly. And since they don't have preconceived notions of what cookie dough should taste like, they won't mind that.

But if you want to totally mask the flavor of the chickpeas, you can add more dates, sweeteners, or chocolate chips for extra sweetness.

This recipe is highly customizable so have fun experimenting! Get ready to fall in love with this healthy dessert or snack.

Jump to:

• Healthy Chickpea Cookie Dough
• Ingredients
• Step-by-Step Instructions
• Substitutions and Variations
• Tips for Success
• Serving Suggestions
• Equipment
• Storage
• Frequently Asked Questions
• More Healthy Snacks
• Chickpea Cookie Dough

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

1. Add all the ingredients to a food processor and process until smooth, scraping the sides as you go for an even consistency.
2. Stir in the chocolate chips is using.
3. 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 because it's 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

Tips for Success

• 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. 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, 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

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!