Healthy Edible Chickpea Cookie Dough (Vegan & High Protein)
A velvety, scoopable cookie dough you can eat by the spoonful—made with chickpeas, dates, peanut butter, and vanilla. Vegan, gluten-free, and protein-packed without refined flour or eggs.
Equipment
- Food processor
- Spatula
- Mixing bowl or container
Ingredients
Base
- 1 can chickpeas (garbanzo beans) 250 g drained weight; rinsed and well drained
- 6 Medjool dates pitted; soak in warm water to soften
- 2 tbsp maple syrup pure
- 1/2 cup rolled oats
- 30 g vegan protein powder vanilla or unflavored; skip extra vanilla if using vanilla protein
- 2 tsp vanilla extract omit if protein powder is vanilla-flavored
- 1/4 tsp fine salt
- 2 tbsp peanut butter or almond/cashew butter
- 1/4 cup unsweetened plant milk almond, oat, or soy
Fold-ins
- 1 tbsp raw or coconut sugar adds classic cookie-dough 'grit'
- 1/3 cup vegan mini chocolate chips
Instructions
- Prep equipment: Use a food processor (better than a blender for thick dough). Have a spatula ready.
- Blend the base: To the processor add chickpeas, softened dates, maple syrup, oats, protein powder, vanilla, salt, peanut butter, and plant milk. Process, scraping as needed, until completely smooth and creamy.
- Fold-ins: Transfer to a bowl or container. Stir in coconut/raw sugar and vegan chocolate chips until evenly distributed.
- Chill (optional): Refrigerate 60 minutes to firm. Scoop and enjoy by the spoonful or roll into bites.
Notes
Tips: If the dough seems too thick, splash in extra plant milk 1 tsp at a time. For nut-free, use sunflower seed butter and oat/soy milk. The dough keeps 4–5 days refrigerated or up to 2 months frozen.