Chickpea Chocolate Chip Cookies (or Cookie Dough!)

Try this delicious plant-based, vegan chickpea cookie dough or cookies that is incredibly yummy even though it’s made with chickpeas!

No eggs, sugar, butter, oil, or flour.

Healthy.

Cookie dough.

Need I say more? When your sweet tooth strikes, this is quick to whip up for a nutritious snack or treat. And feel free to throw in all the yummy things you have in your pantry–chopped nuts, dried cranberries, flaked coconut, seeds of all sorts.

What Makes this Chickpea Cookie Dough Healthy?

This cookie dough is high in plant protein and the nutrients folate and magnesium, both of which may reduce chances of depression. As if cookie dough doesn’t reduce depression as it is!

Healthy treats produce a lower blood sugar spike. These cookies are lower in added sugar and much higher in fiber than the average cookie! This blunts the blood sugar spike that most desserts cause. Blood sugar spikes require a lot of insulin output, which causes weight gain and eventually insulin resistance (which can turn into full blown diabetes). Choosing desserts that have whole grains, beans, and healthy fats in them is a better choice for more stable blood sugar levels!

This is one of the treats we make most often at my house. In fact, when I cook up a batch of chickpeas in the Instant Pot, my husband usually perks up and asks, “Are you making cookies?” You know you’re getting a little weird when that happens! Chickpea cookie dough is such a thing though, and you need to try it if you never have!

What will it be, cookie dough or cookies!?

Although 90% of the time I just eat this as cookie dough, I’ve updated the recipe to also be baked into cookies if preferred! Can you even believe the cookies in this picture are basically beans? (I would have a hard time believing if I hadn’t just made them and eaten half that batch all by myself!).

Watch me Make it in this Reel!

More Healthy Treat Recipes

If you like healthy chocolatey treats, don’t miss my Banana Chocolate Cake with the Healthiest Chocolate Frosting, and my Pumpkin Chocolate Chip Cookies!

Print

Chickpea Chocolate Chip Cookies (or cookie dough!)

Vegan, gluten-free, dairy-free, naturally-sweetened.

No-bake cookie dough to eat right out of the bowl (but can also be baked if you prefer!). High in protein, fiber, and folate and very popular among kids and adults. You won't taste the secret ingredient--promise!

Course Dessert, Snack

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Author Faith Ralphs

Ingredients

• 1 can garbanzo beans, drained and rinsed or 1 1/4 cups, cooked
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp baking powder (you can omit if not planning to bake dough)
• 1/4 cup peanut butter (or nut butter of choice)
• 3/4 cup oats
• 1/2-3/4 cup cup honey, maple syrup, coconut sugar, brown sugar, or date sugar (use 3/4 cup for sweeter cookies)
• 1/2 cup semi-sweet chocolate chips
• 1/4 c dried cranberries, walnuts, coconut flakes optional

Instructions

• Combine all ingredients except chocolate chips in a food processor.  (If you don't have a food processor, you can use a blender but you may need to add some almond milk to make it thinner, and your cookie dough will be a bit runnier but still taste great as cookie dough). Blend until very smooth. 
  
• Stir in chocolate chips. Chopped nuts and shredded coconut are also delicious stir-ins. Added flax, chia or hemp seeds sneak in even more protein and omega-3's.
  
• Eat as is! 
  

To bake into cookies:

• Preheat oven to 350. Place heaping tablespoon-fulls on a parchment-lined baking sheet and bake for 15 minutes. Remove from oven and let cool on the baking sheet completely before removing with a spatula. Makes 12 cookies. 
  

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