1. Can I use canned chickpeas?

Yes, canned chickpeas work great. Just be sure to drain and rinse them thoroughly to remove any salty or metallic taste. For an ultra-creamy texture, take a minute to slip off the chickpea skins before tossing them into the blender.

2. Does it taste like cookie dough?

Surprisingly, yes! The nut butter, vanilla, and chocolate chips mask any “bean” flavor . The key is using good-quality vanilla extract , a smooth blend, and optional mix-ins like oats or cinnamon. Pro tip: Let it chill for 15–30 minutes before eating for the best texture and flavor.

3. Can I bake this dough into cookies?

It’s not ideal for baking. This dough is meant to be eaten raw , as it lacks leavening agents (like baking soda or eggs) found in traditional cookie recipes. If you’re looking to bake, try a tested recipe like our High Protein Banana Bread .

4. How should I store it?

Keep your chickpea cookie dough fresh by sealing it in an airtight container before placing it in the fridge : Fridge : 5–6 days Freezer : Up to 2 months Roll into bites and freeze for a convenient grab-a

5. Is this safe for kids?

Absolutely! It’s egg-free, flour-free, and no raw ingredients that pose a health risk. Plus, it’s packed with nutrients and customizable for picky eaters.

How To Make Chickpea Cookie Dough That’s Better Than The Real Thing In 10 Min

Name: High-Protein Chickpea Cookie Dough Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1/4 cup nut butter (peanut, almond, or cashew); 3 tbsp maple syrup or honey; 2 tbsp rolled oats (optional); 2 tsp vanilla extract; 1/8 tsp salt; 1/4 tsp cinnamon (optional); 1/4 cup mini dark chocolate chips; 1–2 tbsp plant-based milk (optional)

Description

This chickpea cookie dough is a creamy, high-protein, no-bake dessert made with wholesome ingredients like chickpeas, nut butter, and maple syrup. Naturally vegan and gluten-free.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed

1/4 cup nut butter (peanut, almond, or cashew)

3 tbsp maple syrup or honey

2 tbsp rolled oats (optional)

2 tsp vanilla extract

1/8 tsp salt

1/4 tsp cinnamon (optional)

1/4 cup mini dark chocolate chips

1–2 tbsp plant-based milk (optional)

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Instructions

1. Drain and rinse chickpeas thoroughly. Optionally, peel for smooth texture.

2. Add chickpeas, nut butter, maple syrup, vanilla, salt, and cinnamon to a food processor.

3. Blend until smooth, scraping sides as needed.

4. If too thick, add 1 tbsp milk at a time until desired texture.

5. Fold in oats and chocolate chips.

6. Taste and adjust sweetness or salt.

7. Serve immediately or chill for firmer dough.

Notes

Store in fridge for up to 6 days, or freeze up to 2 months.

Swap maple syrup with monk fruit for a lower-sugar version.

Roll into balls for protein snack bites.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Vegan

Nutrition

Serving Size: 2 tablespoons
Calories: 145
Sugar: 6.1g
Sodium: 73mg
Fat: 6.9g
Saturated Fat: 1.3g
Unsaturated Fat: 5.6g
Trans Fat: 0g
Carbohydrates: 15.4g
Fiber: 4.2g
Protein: 5.8g
Cholesterol: 0mg