Easy Chickpea Cookie Dough

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Who needs actual cookie dough when you can have chickpea cookie dough? It’s the guilt-free treat that will have you feeling like a million bucks!

If you haven’t already jumped on the chickpea train, you must! Chickpeas are SO versatile and a great way to add extra protein and fiber into your diet. If you have some leftover cans of chickpeas, you’ll also have to try chickpea curry, chickpea tacos, and air fryer chickpeas for a quick snack!

Chickpea Cookie Dough Recipe

If you’re looking for a sweet treat that won’t derail your healthy eating goals, look no further than this chickpea cookie dough! Yes, you read that right – chickpeas can be transformed into a delicious dessert that will satisfy your sweet tooth without destroying your diet. Chickpea cookie dough is keto and macro-friendly, but is so good you’ll forget it’s healthy. You need to make yourself a batch right now!

The best part about chickpea cookie dough is that it’s incredibly easy to make. Simply blend together your canned chickpeas, peanut butter, honey, and a few other ingredients, and voila – the perfect creamy, decadent treat. And don’t worry about feeling guilty! This snack is packed with protein and fiber, making it a healthy choice that will keep you feeling full and satisfied. So go ahead, indulge in some chickpea cookie dough! Your body will thank you!

Ingredients Needed

All you need is a can of chickpeas, a spoonful of peanut butter, and a sprinkle of magic (also known as chocolate chips) to create the heavenly concoction that is chickpea cookie dough! Who knew healthy snacking could be so easy and delicious? Another great thing about this recipe is that a lot of ingredients can be substituted and customized, so you can totally make it your own! Check out the recipe card below for exact measurements.

• Chickpeas/Garbanzo Beans: This humble little legume is the star of the show in chickpea cookie dough! Blended up, chickpeas provide a creamy, slightly nutty base that’s perfect for transforming into a healthy dessert. If you don’t have chickpeas on hand, white beans or black beans will also work.
• Water: Adjusts the consistency of the cookie dough.
• Peanut Butter: Peanut butter adds richness and a nutty flavor to the chickpea cookie dough. If you have a peanut allergy or simply don’t like peanut butter, you can also use almond butter or sunflower seed butter.
• Honey: Honey provides a natural sweetness to the cookie dough. To make your dough low-carb, go for monk fruit sweetener or Stevia instead.
• Vanilla: Vanilla extract adds a warm, sweet flavor to the chickpea cookie dough. Try making your own blend using my recipe here!
• Almond Flour: Almond flour adds a nutty flavor and helps to thicken up the cookie dough. It’s also keto-friendly!
• Salt: Just a pinch to enhance the flavor of the dough.
• Semi-Sweet Chocolate Chips: Who doesn’t love a little chocolate in their cookie dough? Semisweet chocolate chips add a touch of decadence to the chickpea cookie dough. You can swap these out for milk chocolate, white chocolate, or even butterscotch chips!

How to Make Chickpea Cookie Dough

Chickpea cookie dough is so easy to make, you’ll wonder why you ever bothered with regular cookie dough! With just a few simple ingredients and a food processor, you can whip up a batch of this healthy, delicious snack in no time. Let’s get started!

1. Prepare Chickpeas: Drain and rinse your can of chickpeas and dry them on some paper towels. Then using a food processor, or blender, blend the chickpeas and water until they are smooth.
2. Blend: Add to the food processor or blender with the chickpeas, peanut butter, honey, vanilla, almond flour, and salt. Blend until it all comes together and is smooth. You may want to stop and scrape down the sides and continue to blend so it has an even consistency.
3. Mix in Chocolate Chips: Remove the dough from the food processor or blender and place it in a large bowl. Then add in your semisweet chocolate chips and mix with a spoon or spatula.
4. Serve: Enjoy fresh or keep in an airtight container in the fridge for 2 weeks.