Chickpea Cookie Dough – Healthy and Low Calorie

If you’re looking for a gluten-free, easy and healthy edible cookie dough recipe, you’ve come to the right place with my chickpea cookie dough recipe. This recipe is made with only five simple ingredients and tastes like cookie dough, that is, without all the sugar and grains. This post contains affiliate links. Please see my disclosures.

I could snack on a tube of cookie dough all day long. I know I’m not supposed to eat raw cookie dough, but let’s face it, who can resist the taste of delicious cookie dough?

Now that I eat exclusively gluten free, I look for ways to enjoy my favorite treats without the gluten, a protein found in wheat, barley, rye and sometimes oats.

In fact, I think this gluten-free edible cookie dough recipe is not only delicious, but also good for you.

How to Make Edible Cookie Dough

You can make this delicious cookie dough recipe in just three easy steps:

Step #1: Gather Your Ingredients

You’ll need the following to make your own healthy edible cookie dough:

• 1 can (15 ounces) chickpeas (garbanzo beans), drained, rinsed well and skinned (see notes below)
• 1/4 heaping cup of smooth or creamy peanut butter
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup mini chocolate chips

To ensure your cookie dough turns out smooth, you’ll want to take the skin off of the chickpeas. To do this, gently massage the chickpeas and you’ll see the skins peel off. Discard the skins in the trash.

Don’t worry if you miss some. The goal is to get most of them off so the final “dough” is smooth.

I also highly recommend using a smooth or creamy peanut butter. The texture will be spot on when you do. If you use almond butter or another nut butter, the texture may vary.

Step #2: Make the “Dough”

Combine the chickpeas, peanut butter, maple syrup and vanilla extract in your food processor and process until smooth, about 60 seconds.

Scrape down the sides and process for another 30 seconds. Processing the dough well will ensure the end result is a nice, creamy texture.

Step #3: Fold in Chocolate Chips

Finally, you’ll want to remove the “dough” from your food processor and place it into a small bowl. Then add your chocolate chips and gently fold them in.

I find mini chocolate chips offer the best mouth appeal and taste great. I highly recommend Enjoy Life Mini Chocolate Chips for this recipe as they’re dairy free too. You could use any chocolate chip you like, even sugar-free chocolate chips from Lily’s.

Enjoy Your Edible Cookie Dough

You’re now ready to enjoy this delicious and healthy edible chickpea cookie dough recipe, which you made in minutes with only five simple, pantry staple ingredients.

You’ll notice that this dough is perfectly sweetened, but not too sweet. You’ll also notice it’s deliciously creamy and perfectly sprinkled with just the right amount of mini chocolate chips.

Simply put, this recipe is perfection in a cup. Enjoy eating this healthy version of cookie dough without the excess calories.

FAQs

Can I bake the chickpea cookie dough? No, this is an edible cookie dough meant to be eaten as is. It’s not meant to be baked into cookies. See my classic chocolate chip cookie recipe for a baked cookie recipe.

Can I use other nut butters? Yes, of course. I find peanut butter to be creamy and smooth, but other nut butters, like almond butter or cashew butter, will work. The texture may vary.

Can I use regular-sized chocolate chips? Yes, you can, however, I find regularly-sized chocolate chips to be quite a mouthful. I enjoy the mini-chocolate chips and find them to work well with this recipe. You can also use sugar-free chocolate chips.

What’s the difference between chickpeas and garbanzo beans? There is no difference. They’re the same.

Is this recipe vegan? Yes, this is a vegan edible cookie dough recipe when made as instructed. If you’re vegan, make sure you use vegan chocolate chips.

Is this recipe healthy? I like to say this recipe is definitely a healthier version of edible cookie dough. It contains no grains, no processed sugars, and is loaded with fiber, protein, and all-natural sweeteners.

How do I store the cookie dough? Store it in a sealed container in your fridge and enjoy within 3 days (as if it will last that long!).

I don’t eat chickpeas, can I swap it for another “bean”? I haven’t tested this recipe with other beans, but people have told me that Great Northern, navy, or cannellini white beans have worked too. Be sure to rinse whatever bean or legume you use, and peel the skin off the outer layer. The texture may vary.

Other Recipes

Gluten-Free Chocolate Chip Cookie Dough: This chocolate chip cookie dough recipe is made with delicious oat flour and has a bit more bite to it.

Classic Gluten-Free Chocolate Chip Cookies: These classic chocolate chip cookies are crispy around the edges and soft in the middle. Yummy!

No-Bake Chocolate Peanut Butter Oat Cookies: These delicious chocolate peanut butter oat cookies require no baking and taste amazing.