Vegan Edible Chickpea Cookie Dough made with 6 basic ingredients! Grain-free, no eggs, flour, or butter, and refined sugar-free. This ready to eat healthy cookie dough recipe is requires no cooking or baking and is perfect for my fellow cookie dough lovers.
After sharing my 6-Ingredient Peanut Butter Chickpea Cookies and my Double Chocolate Vegan Black Bean Cookies, I’ve had several people tell me they used the recipes to make a no-bake version.
While the original recipes are baked to gooey perfection and served warm, I love the idea of making an edible cookie dough recipe (or a no-bake cookie recipe) out of beans.
Not only are we saving ourselves from the heat of turning on the oven, but we’re getting a cleaner, healthy, ready to eat, no cook cookie dough recipe!
Now I know what you’re thinking…
Beans?
This isn’t my first foray into desserts made with beans. In fact, my Double Chocolate Black Bean Brownies, Dark Chocolate Chickpea Brownies, and Flourless Chocolate Black Bean Banana Bread are all reader favorites!
All things considered, this no-bake chickpea cookie recipe is grain-free, gluten-free, vegan (egg-free, dairy-free), and refined sugar-free.
Made with all wholesome ingredients, I find this simple recipe to be one of those treats I’m totally fine eating every day since we’re getting complex carbs as well as a little boost of protein and fiber plus healthy fats.
The combination of chickpeas, peanut butter, and pure maple syrup generates a thick cookie dough without the need for flour, butter, or eggs.
Unlike my 6-Ingredient No-Bake Cookies which are made with oats and have some texture to them, these chickpea cookies have a smooth texture, just like edible cookie dough.
In this sense, if you’re looking for no-bake cookies that are crunchier, try that original recipe or my Crunchy 4-Ingredient No-Bake Peanut Butter Cookies.
Let’s discuss the healthy ingredients for chickpea cookies
Ingredients for Edible Chickpea Cookie Dough:
Garbanzo Beans: Canned garbanzo beans (also known as chickpeas) serve several important functions in this raw cookie dough!
When blended up, they bind easily, which takes the place of flour and eggs in a regular cookie recipe.
Not only do the beans bind everything together, but they bring a creamy texture in addition to complex carbohydrates and some plant-based protein. The beans cannot be replaced with anything other than a different type of bean (such as black beans or white beans).
If you cook your own chickpeas from dry (rather than using canned), you will need 1 and ⅔ cups of cooked chickpeas.
Don’t worry, you can’t taste the beans. They simply add a thick and creamy consistency, which works marvelously in sweet treats.
Peanut Butter: Used for fat, flavor, and stickiness to help stick the cookie ingredients together, the unsweetened peanut butter is just as important as the chickpeas.
You can use any well-stirred nut butter or seed butter, such as cashew butter, almond butter, or sunflower seed butter.
Avoid using anything that is overly oily or drippy, as you won’t be able to get the right consistency for the dough. Just be sure that you love the flavor of whatever you use, because you’ll be able to taste it.
My two favorites are unsweetened natural peanut butter and unsweetened almond butter.
Pure Maple Syrup: Used to sweeten the cookie dough, we use pure maple syrup. The pure maple syrup also adds a little moisture and stickiness to help with the smooth texture of the cookie dough.
Protein Powder (optional): Add a boost of protein to your treat by tossing in some of your favorite protein powder.
I use goat whey protein powder, which is unsweetened and has no added flavors, which adds a nice creamy flavor to the peanut butter no-bake cookies. Vanilla protein powder is a great option! Stick with a plant-based protein powder like hemp protein to keep the recipe vegan.
In addition to adding protein, protein powder helps absorb some of the moisture of the cookie dough mixture, which makes it easy to work with. This ingredient is not mandatory so don’t worry if you don’t have any on hand.
Pure Vanilla Extract (Optional): A splash of vanilla extract brings lovely warm flavor to this healthy dessert. Skip it if you don’t have it on hand.
Sea Salt: Salt enhances flavors like nothing else! Be sure to add it for the best results, as it will pump up the peanut butter flavor and make the dough taste sweeter.
Chocolate Chips: Because we know how to have fun, we add chocolate chips to the chickpea peanut butter cookie dough. The chocolate chips add some fun texture, sweetness and a burst of chocolate flavor.
You can use semi-sweet chocolate chips, dark chocolate chips, sugar-free chocolate chips, mini chocolate chips, or milk chocolate chips. Be sure to use vegan chocolate chips if you’re trying to keep the recipe dairy-free.
I do recommend the chocolate chips for extra sweetness as the actual cookie dough isn’t very sweet.
Here are some ways you can customize this healthy no-bake cookie recipe.
Recipe Adaptations:
- Add up to ⅓ cup (60 grams) of your favorite protein powder.
- Skip the chocolate chips if you aren’t into chocolate.
- Use black beans or white beans instead of chickpeas.
- For sweeter cookie dough, add 1 to 3 tablespoons of brown sugar or coconut sugar. Don’t add more pure maple syrup, as it may make the dough too sticky.
- Add ½ teaspoon of ground cinnamon or pumpkin spice for a lovely warm flavor.
- For more chocolate flavor, add 3 tablespoons of cocoa powder and 3 tablespoons of additional pure maple syrup or liquid sweeteners of choice.
Now that we’re familiar with the simple ingredients, let’s whip up a batch of no-bake chickpea butter cookies!
How to Make Edible Chickpea Cookie Dough:
Drain and rinse the garbanzo beans in a colander. Use a paper towel to pat the beans dry. They don’t have to be perfectly dry but the goal is to remove any excess moisture. There’s no need to peel off the chickpea skins as they will become soft when blended up.
Transfer the chickpeas to the food processor (or high speed blender), along with the peanut butter (or almond butter, cashew butter, etc), pure maple syrup, vanilla extract, protein powder (if adding), and sea salt.
Note: if your peanut butter has been sitting in the refrigerator for a long time and seems very stiff or dry, microwave it for 10 to 20 seconds, or until it has softened and is easily pliable.
Secure the lid on the food processor and process until a thick dough forms. This may require you stop the food processor several times to scrape the sides with a rubber spatula.
The end result should be a thick dough that presses together easily and doesn’t stick to your fingers.
Stir in the chocolate chips.
The food processing will heat up the ingredients and cause the dough to feel warm. This may melt the chocolate chips slightly once you add them in, which I find to be lovely, not a problem.
Form cookie shapes out of the dough and place them on a baking sheet lined with parchment paper or a large plate.
If you prefer balls over cookie shapes, make chickpea cookie dough bites by rolling the dough into balls. You can also use a small cookie scoop to form round balls.
If desired, press extra chocolate chips into the tops of each chickpea cookie. I do this in order to ensure all of the no-bake cookies have enough chocolate chips.
You can enjoy the chickpea chocolate chip cookie dough now, or store them in the refrigerator to chill.
Transfer the no-bake peanut butter cookies to the refrigerator and allow them to chill and set up.
To store the chickpea cookie dough long term, transfer any leftovers to an airtight container and refrigerate for up to 10 days. You can also freeze these cookies in a freezer bag for up to 3 months.
Recipe Tips:
If the cookie mixture seems two wet, it is for one of two reasons.
First, your garbanzo beans may have been wet going into the mixture. To mitigate this, be sure to pat the beans dry using paper towels or a kitchen towel prior to adding them to the food processor.
Second, it could be the peanut butter (or nut or seed butter) you used wasn’t well-stirred and was too oily. It is common for natural nut butters and seed butters to come with a layer of oil on top. This is fine to use as long as you stir the oil into the nut butter very well so that it is nice and thick and sticky.
If the cookie dough is too moist and sticky to work with, add ⅓ cup of oat flour or protein powder, or 1/2 cup of almond flour. This will help absorb some of the moisture so that it is easier to work with.
Room temperature peanut butter (or nut butter) will be easier to blend. If the jar is in the refrigerator, either bring it out in advance or measure out 2/3 cup and microwave it to soften it up.
And that’s it! A delicious no-bake peanut butter cookie recipe that is reminiscent of cookie dough.
Make this recipe the next time you’re craving a low-fuss sweet treat with some health benefits! Mix it up using different add ins to create different flavors.
I love that this healthy chickpea cookie dough recipe quenches my sweet tooth without overdoing it on sugar.
If you love healthier peanut butter treats, also try my Chocolate Chip Peanut Butter Oatmeal Protein Balls.
Looking for more no-bake desserts to enjoy during the warm summer months? Check out these reader favorites!
More No-Bake Dessert Recipes:
- 3-Ingredient Blueberry Popsicles
- No-Bake Paleo Lemon Bars
- The Best Paleo Cheesecake
- Dairy-Free Chocolate Ice Cream
- No-Bake Peanut Butter Oatmeal Bars
- 3-Ingredient No-Bake Banana Oatmeal Cookies
- Healthy No-Bake Chocolate Peanut Butter Snowballs
Enjoy this healthy vegan cookie dough recipe on repeat!
Peanut Butter Chickpea Cookie Dough
Ingredients
- 1 can garbanzo beans drained and rinsed*
- ⅔ cup unsweetened creamy peanut butter well-stirred
- ⅓ cup 60 grams protein powder, optional
- ¼ cup pure maple syrup
- ½ tsp vanilla extract optional
- Pinch sea salt
- ⅔ cup chocolate chips
Instructions
- Drain and rinse the garbanzo beans in a colander. Use a paper towel to pat the beans dry. They don’t have to be perfectly dry but the goal is to remove any excess moisture. There’s no need to peel off the chickpea skins as they will become soft when blended up.
- Transfer the chickpeas to the food processor (or high speed blender), along with the peanut butter (or almond butter, cashew butter, etc.), pure maple syrup, vanilla extract, protein powder (if adding), and sea salt. Note: if your peanut butter has been sitting in the refrigerator for a long time and seems very stiff or dry, microwave it for 10 to 20 seconds, or until it has softened and is easily pliable.
- Secure the lid on the food processor and process until a thick dough forms. This may require you stop the food processor several times to scrape the sides with a rubber spatula.
- The end result should be a thick dough that presses together easily and doesn’t stick to your fingers.
- Stir in the chocolate chips.
- Form cookie shapes out of the dough and place them on a baking sheet lined with parchment paper or a large plate. If you prefer balls over cookie shapes, make chickpea cookie dough bites by rolling the dough into balls. You can also use a small cookie scoop to form round balls.
- If desired, press extra chocolate chips into the tops of each chickpea cookie. I do this in order to ensure all of the no-bake cookies have enough chocolate chips.
- You can enjoy the chickpea chocolate chip cookie dough now, or store them in the refrigerator to chill.
- Transfer the no-bake peanut butter cookies to the refrigerator and allow them to chill and set up. To store the chickpea cookie dough long term, transfer any leftovers to an airtight container and refrigerate for up to 10 days. You can also freeze these cookies in a freezer bag for up to 3 months.
Notes
Nutrition
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