High Protein Chickpea Cookie Dough (V, GF)

Learn how to make high protein chickpea cookie dough, a perfect snack or sweet treat! Made in 5 minutes with no cooking, the cookie dough is vegan, oil-free, gluten-free, and has 8 grams protein and 4 grams fiber per serving.

If you ever sneaked a taste of chocolate chip cookie dough from the mixing bowl, then you will be over the moon for this healthy chickpea cookie dough.

Yes, you read correctly: cookie dough, made from chickpeas. I promise, it is not a prank. Rather, it’s a healthy, protein and fiber packed snack or dessert that tastes like your favorite chocolate chip cookies dough.

Note: If you need some related prank giggles, look up a Saturday Night Live skit from the 90s for Cookie Dough Sport. Think bottles of Gatorade, filled with cookie dough. I can’t help but feel that this recipe makes Cookie Dough Sport a reality, at long last 😂.

Recipe Benefits

• High protein (8 grams protein per 1/4 cup serving)
• High fiber (4 grams fiber per 1/4 cup serving)
• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• Quick and easy to make
• No cooking required
• No protein powder

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• Cooked chickpeas (use canned or homemade)
• Peanut butter (or any other nut butter or seed butter; see recipe notes below)
• Coconut sugar (see recipe notes below for alternatives)
• Vanilla Extract
• Oat flour
• Dark chocolate chips (gluten-free and/ or dairy-free chocolate chips, as needed)
  • Optional: pinch of salt

Step By Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Blend the Wet Ingredients

Place the rinsed and drained chickpeas, peanut butter, coconut sugar, water and vanilla into the bowl of a food processor. Blend until very smooth, stopping to scrape down sides of the bowl once or twice.

Step Two: Add the Dry Ingredients

Add the oat flour and chocolate chips to the food processor bowl. Pulse 3 to 4 times to combine. Add salt to taste, if desired.

Step Three: Place Dough in Storage Container

Spoon the chickpea cookie dough into a jar or other airtight container.

Step Four: Serve or Chill

Enjoy the cookie dough right away, or chill in the fridge for at least 2 hours until cold (the cookie dough will become firmer as it chills).

How to Serve The Healthy Chickpea Cookie Dough

Enjoy a small scoop, straight up, in a dish with nothing more than spoon :). Or serve as a cookie dough dip with apple slices, graham crackers or pretzels. It is prefect as either a snack or seething treat,

Taste & Texture

As the name suggests, but the taste confirms: this has the flavor of chocolate chip cookie dough! A bonus is that it is not overly sweet (no sugar rush), which is wonderful if you are having a small serving, as a snack.

Storage

Store the cookie dough in an airtight container or jar in the refrigerator for up to 1 week. I do not recommend freezing the cookie dough.

Variations

You can play with a variety of flavor additions and variations–whatever you can dream up! Here are a few combinations for the vegan chickpea cookie dough to spark your creativity:

• Spice Cookie: Omit the chocolate chips. Add 2 teaspoons of pumpkin pie spice (or a combination of spices, such as 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice or ground cardamom + 1/8 teaspoon ground cloves
• Almond Cookie: Omit the chocolate chips. Replace the peanut butter with almond butter and add 1 to 1.5 teaspoons almond extract.
• Oatmeal Raisin: Replace the oat flour with 1/2 cup rolled oats. Replace the chocolate chips with raisins and add 1/2 tsp ground cinnamon.
• Dried Fruit: Replace the chocolate chips with 1/2 cup chopped dried fruit (e.g., dried cranberries, dried apricots, dried apples, or raisins)

FAQ

• What is a good substitute for the coconut sugar? An equal amount of brown sugar or date sugar can be used in place of the coconut sugar. An equal amount of maple syrup, agave nectar, date syrup, or brown rice syrup can also be used. If using one of these liquid options, reduce the amount of added water by 1.5 tablespoons.
• Can I use rolled oats in place of the oat flour? Yes. Use roughly 1/2 cup rolled oats. Either grind the oats to a flour before blending the other ingredients, or add the oats whole in step 2 for a chunkier texture.
• What can I use in place of the peanut butter? Use any nut butter, such as almond butter, or cashew butter. Or go nut-free by using coconut butter, sunflower seed butter, pumpkin seed (pepita) butter, or tahini.
• Is there a grain-free option to replace the oat flour? Yes! Use 1/3 cup almond flour 1.5 tablespoons coconut flour (add a small amount more, as needed).
• Is there a chickpea substitution option? The recipe may work with white beans (such as cannellini, navy beans, or Great Northern beans). I have note tested these as substitutes.

Related Recipes

• Cookie Dough Protein Bars (V, GF)
• Coconut Flour Cookie Dough
• Keto Vegan Coconut Flour Cookies (Grain-free, Oil-free)
• Chocolate Chip Flax Cookies (Flourless, V, GF)
• Pumpkin Seed Banana Cookies (3 Ingredients)