High Protein Chickpea Cookie Dough

Learn how to make high protein chickpea cookie dough, a reliable 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 nourishing chickpea cookie dough.

Yes, you read correctly: cookie dough, made fromchickpeas.I promise, it is not a prank. Rather, it’s a nourishing, protein and fiber packed snack or dessert that tastes like your go-to chocolate chip cookies dough.

Note:If you need some related prank giggles, look up aSaturday Night Liveskit from the 90s forCookie 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 straightforward 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 betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Cooked chickpeas (use canned or kitchen-made)
• 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

How to Make High Protein Chickpea Cookie Dough

Note that the complete instructions 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 afood 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 otherairtight 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 Nourishing 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 for the High Protein Chickpea Cookie Dough

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.

Chickpea 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)

Frequently Asked Questions (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 asalmond butter, or cashew butter. Or go nut-free by usingcoconut 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. If you would like to use canned lentils, follow my recipe forHigh Protein Lentil Cookie Dough.