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Home » Dessert » Chickpea Cookie Dough – Healthy and Low Calorie

Chickpea Cookie Dough – Healthy and Low Calorie

Last Updated December 8, 2021. Published December 30, 2020 Good For You Gluten Free

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Chickpea Cookie Dough – Healthy and Low Calorie
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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.

Close up image of assembled edible cookie dough overflowing with mini chocolate chips.

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
Overhead picture of ingredients for edible cookie dough including mini chocolate chips, vanilla, maple syrup, peanut butter and garbanzo beans

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.

Picture of garbanzo beans in a strainer and the skins coming off of some of them.

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.

Picture of "dough" inside food processor

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.

Picture of dough with chocolate chips on top

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.

Picture of edible cookie dough in a bowl with the mini chocolate chips mixed in.

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.

Picture of edible cookie dough in a jar

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.

Upclose image of edible cookie dough on a spoon with jar of dough in background

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.

gluten-free chocolate chip cookie dough balls on a baking sheet

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

Tray of classic gluten-free chocolate chip cookies

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

Stack of No Bake Mini Chocolate Peanut Butter Cookies
Edible cookie dough header image - cookie dough in a jar

Chickpea Cookie Dough – Healthy and Low Calorie

Enjoy this healthy and easy-to-make chickpea cookie dough recipe. It contains just 5 simple ingredients and the smooth and creamy texture is spot on. All you need is a spoon!
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie dough, Cookie dough, edible cookie dough, gluten-free cookie dough
Prep Time: 5 minutes
Servings: 8 servings
Calories: 177kcal
Author: Jenny Levine Finke

Equipment

  • Food processor

Ingredients

  • 15 ounce can of chickpeas 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

Instructions

  • Combine the chickpeas, peanut butter, maple syrup and vanilla 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 it's nice and creamy.
  • Remove the "dough" from your food processor and place into a small bowl. Gently fold in the chocolate chips until well dispersed throughout the dough.

Notes

To get the “skins” off of the chickpeas, gently massage them for 1-3 minutes. You’ll notice the skins start to shed. Try to get as much of the skin off for a smoother texture; however, don’t stress about getting it all. The food processor will smooth out any missing skins.
You can use other nut butters in lieu of peanut butter. The texture may vary depending on the nut butter used. Use smooth or creamy nut butter.
You can use honey in lieu of maple syrup. Maple syrup is preferred for vegans.
This recipe contains no dairy, and to keep it dairy free, it’s recommend you use dairy-free chocolate chips. Enjoy Life makes the perfect dairy-free mini chocolate chips for this recipe.
Store unused portions in a sealed container in your fridge and enjoy within 3 days.
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. The texture may vary.

Nutrition

Sodium: 45mg | Calcium: 42mg | Vitamin C: 1mg | Vitamin A: 27IU | Sugar: 10g | Fiber: 5g | Potassium: 219mg | Cholesterol: 1mg | Calories: 177kcal | Trans Fat: 1g | Saturated Fat: 2g | Fat: 7g | Protein: 7g | Carbohydrates: 23g | Iron: 2mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Dessert 2 Comments

Reader Interactions

Comments

  1. Anthony says

    January 18, 2022 at 7:39 am

    This is soooo good!

  2. Kim says

    April 12, 2021 at 9:37 pm

    Good consistency and taste! Thank you!!!!!

Leave a Comment Cancel reply

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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