by Whip up this healthy, vegan chickpea cookie dough in just 5 minutes, no baking required! Made with canned chickpeas and a little oat flour, it’s a high-protein, no-bake dessert with the perfect creamy texture you can eat straight from the bowl!
You New Favorite 5-Minute Dessert
Meet your new favorite snack hack: chickpea cookie dough! It’s rich, creamy, and studded with chocolate chips, just like cookie dough’s healthier cousin, made with wholesome ingredients.
Packed with plant-based protein and fiber (thanks, chickpeas!), this no-bake dessert comes together in just 5 minutes since we use canned chickpeas,just like in my 15-Minute Air Fryer Chickpea Snack recipe, and totally satisfies those cookie dough cravings.
As a Registered Dietitian, I’m all aboutmaking desserts healthier, but they still have to ACTUALLY taste good.
I can confidently say I couldn’t stop eating this one straight from the food processor, which is totally fine because this healthy chickpea cookie dough is wholesome enough to enjoy as a snack or a dessert—all thanks to those beans I love to use in bean recipes!
A Little Oat Flour Makes All The Difference!
I tested this chickpea cookie dough both with and without oat flour, and trust me, the taste AND texture are way better with it. The oat flour helps mellow out the chickpea flavor and gives the dough a fluffy, cookie-like consistency.
Never used oat flour before? You can buy it premade, or make your own by blending large flake oats (yep, large flake is key!) in a blender or food processor until fine and powdery.
Bonus: you can use the extra oat flour to whip up my Best Ever Healthy Blueberry Muffins– a perfect excuse to try another easy recipe!
Save this Recipe!
One of the best parts about this healthy cookie dough recipe is that you can totally adjust the sweetness to your liking! I’ve tested this high protein cookie dough with more AND less sweetener depending on how I’m feeling, and both ways turn out delicious!
From Chickpeas to Cookie Dough, Quick!
Best Ever Chickpea Cookie Dough (5-Minutes!)
Ingredients
- 1/3 cup large flake oats, see note
- 540 ml can of chickpeas, drained and rinsed very well
- 1/4 cup natural peanut butter
- 1/4 cup maple syrup
- 1/4 cup plant-based milk
- 1 tbsp vanilla extract
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/3 cup chocolate chips
Equipment
Instructions
- Add the oats to the food processor and process on high until a finely milled flour is formed, about 15-30 seconds.
- Add the drained and rinsed canned chickpeas, peanut butter, maple syrup, plant-based milk, vanilla extract, baking soda and salt to the food processor. Process until a fluffy dough is formed, for about 2-3 minutes.
- Stir in the chocolate chips. You can choose to refrigerate the dough for 1-2 hours if it's warm from the processing, or eat as-is!
