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+ servings
5 from 9 votes

Vegan Chickpea Cookie Dough

by: claire cary

If you need to satisfy your sweet tooth but don't feel like cooking, look no further than this chickpea cookie dough! It's naturally vegan & gluten free and made with simple, wholesome ingredients.
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Prep: 5 mins
Cook: 0 mins
Chill Time 30 mins
Total: 35 mins



  • Drain and rinse the chickpeas (rinse them really well) and add to a food processor.
  • Add in all remaining ingredients except for the chocolate chips and process until smooth, about 1 full minute.
  • Taste and adjust sweetness as desired. You can add as much brown sugar as you like, but I wouldn't recommend too much maple syrup since you want to keep this thick. If the dough doesn't seem thick enough, you can blend in more oats or about 1 tablespoon of coconut flour which will really help absorb any excess liquid.
  • Pulse in the chocolate chips just until combined.
  • Transfer to a container and place in the fridge. The cookie dough warms up as it processes, and it's best cold, so let sit in the fridge for about 30 minutes to chill.
  • Enjoy as is with a spoon, as a dip for apples, graham crackers, or roll into balls for energy bites!


I like using cashew butter for this recipe, but any nut butter works. I suggest using one with a neutral flavor since it really changes the entire recipe. Trader Joe's Raw almond butter is also good!
The quick oats can be subbed for oat flour, almond flour or coconut flour. If you use coconut flour, you will only need about 2-3 tablespoons since it is so absorbent. 
To make this a healthier dip or snack, you can cap it at 1/4 cup of maple syrup, but I don't recommend going lower than that. For the best flavor and true cookie dough taste, you can add as much brown sugar as you like! 
If the nut butter you used was on the thicker side, you might need 1-2 tablespoons of non-dairy milk to help thin it out slightly.
Serving: 0.5cup / Calories: 142kcal / Carbohydrates: 17g / Protein: 4g / Fat: 7g / Fiber: 2g / Sugar: 12g

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