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Quick and easy Vegan Edible Cookie Dough recipe

This vegan chickpea cookie dough recipe is the BOMB. Now, I know what you are thinking; How can chickpea cookie dough ever compare to real cookie dough. The answer is, I don’t know, but somehow it does. It’s creamy, rich, buttery and oh so tasty. If you are missing cookie dough this vegan healthy cookie dough recipe is the recipe you have been waiting for. 
This amazing edible vegan cookie dough recipe is made in the blender and only takes 5-minutes to make. It’s a win-win for when your sweet tooth wants something fast. 
It’s a great stuff-your-face guilt free treat because it’s made out of chickpeas that’s chocked full of proteins and loaded with dark chocolate chips (vegan of course), vanilla extract and a little bit of flour to get the texture just right. 
Course Dessert, Snack
Cuisine American
Keyword Gluten-free, vegan
Prep Time 5 minutes
Servings 2 people
Author Simone - Munchyesta.com

Ingredients

  • 1 15oz can Chickpeas Rinsed and Drained
  • ½ cup Almond Butter or Peanut Butter
  • 2 tbsp Maple Syrup
  • cup Dairy Free Dark Chocolate Chips or any dairy free chocolate you prefer
  • Pinch of salt
  • 1 tbsp Coconut Oil Melted
  • 2 tsp Vanilla Extract
  • 3 tbsp Almond Flour or oat flour

Instructions

  • Drain the chickpeas and rinse them well. Pat the chickpeas dry with a clean towel or paper towel and put the chickpeas in a closed container. Shake the container roughly to shake any skins off. 
  • Next, peel any loose skins of the chickpeas if you can (this helps the texture become more creamy. If you don’t mind a more gritty cookie dough, you can just leave the skins on).
  • Next, add the chickpeas, almond butter, syrup, salt, coconut oil, almond flour and vanilla extract to your blender and blend until the cookie dough is smooth. You may need to scrape down the sides a few times to make sure everything is blended evenly. 
  • Pour the cookie dough mixture into a bowl and add the dark chocolate chips. Fold in the chocolate gently and serve. 

Notes

This chickpea cookie dough can be stored in an airtight container in the refrigerator for up to 3 days.
This cookie dough recipe works best when you're using canned pre-cooked chickpeas. If you cook your own chickpeas I recommend cooking them for 30 minutes longer than normal or until the chickpeas are very soft and easy to mash. Hard chickpeas don't work well in this recipe.