Chickpea Cookie Dough (Eggless, Uncooked)

Chickpea Cookie Dough (Eggless, Uncooked)

Blended chickpeas turn into a creamy, edible cookie dough safe to eat straight from the bowl.

Total 45 min Makes 8 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Peanuts

This no-bake treat swaps flour and eggs for pureed chickpeas, creating a smooth, protein-packed base studded with chocolate chips. It comes together in minutes with a food processor and satisfies a cookie dough craving without any raw egg or flour concerns, making it a easy snack or dessert to keep chilled in the fridge.

Ingredients

  • 1 1/2 cups canned chickpeas, drained, rinsed, and patted dry
  • 1/2 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2/3 cup mini chocolate chips
  • 2 tablespoons old-fashioned oats, ground into flour (optional, for texture)

Method

  1. In a food processor, combine the chickpeas, peanut butter, maple syrup, vanilla extract, salt, and baking soda.

  2. Blend on high for 1 to 2 minutes, scraping down the sides as needed, until the mixture is completely smooth with no visible chickpea flecks.

  3. If the dough seems too wet, add the ground oats and pulse until incorporated and the dough thickens.

  4. Transfer the dough to a mixing bowl and fold in the mini chocolate chips with a spatula.

  5. Cover and refrigerate the dough for at least 30 minutes to firm up before serving.

  6. Scoop into balls or eat straight from the bowl with a spoon; store leftovers covered in the refrigerator for up to 5 days.

Rate this recipe

★ 4.8 (1)

Chickpea Cookie Dough (Eggless, Uncooked)

This no-bake treat swaps flour and eggs for pureed chickpeas, creating a smooth, protein-packed base studded with chocolate chips. It comes together in minutes with a food processor and satisfies a cookie dough craving without any raw egg or flour concerns, making it a easy snack or dessert to keep chilled in the fridge.

45 min 8 servings 210 cal

Ingredients

  • 1 1/2 cups canned chickpeas, drained, rinsed, and patted dry
  • 1/2 cup creamy peanut butter
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2/3 cup mini chocolate chips
  • 2 tablespoons old-fashioned oats, ground into flour (optional, for texture)

Method

  1. 1

    In a food processor, combine the chickpeas, peanut butter, maple syrup, vanilla extract, salt, and baking soda.

  2. 2

    Blend on high for 1 to 2 minutes, scraping down the sides as needed, until the mixture is completely smooth with no visible chickpea flecks.

  3. 3

    If the dough seems too wet, add the ground oats and pulse until incorporated and the dough thickens.

  4. 4

    Transfer the dough to a mixing bowl and fold in the mini chocolate chips with a spatula.

  5. 5

    Cover and refrigerate the dough for at least 30 minutes to firm up before serving.

  6. 6

    Scoop into balls or eat straight from the bowl with a spoon; store leftovers covered in the refrigerator for up to 5 days.