Chickpea Cookie Dough Recipe

Chickpeas have to be the MOST versatile ingredient there is.. they suit both sweet and savoury recipes perfectly. So that’s why I wanted to introduce to this lovely chickpea cookie dough recipe.

The chickpeas really help make this texture amazing – so I just had to share it with you!

It literally takes under 5 minutes to make and is totally vegan, gluten free and grain free healthy cookie dough recipe. Yep, you heard me right! Healthy cookie dough! Chickpeas are super high in protein, fibre, manganese and folate  – making this cookie dough actually pretty healthy!

It’s great for a snack, dessert, or even for breakfast.

So what are you waiting for? Here’s my chickpea cookie dough recipe…

Chickpea Cookie dough
Chickpea Cookie dough

Chickpea Cookie Dough Recipe

Here’s how to make an egg free cookie dough (using chickpeas)…

  1. Chickpeas (400g): Chickpeas are the main base of your cookie dough. They provide a creamy and slightly nutty texture while adding some nutritional value. Chickpeas are a good source of plant-based protein and dietary fiber. In this recipe, they serve as a healthier alternative to traditional cookie dough, offering a unique and subtle flavor.
  2. Vanilla Extract (2 tsp): Vanilla extract is a common flavoring agent in baking and cooking. It adds a rich and aromatic vanilla flavor to the cookie dough, enhancing its overall taste. Vanilla also has the ability to round out the flavors and make the dish more inviting.
  3. Salt (1/2 tsp): Salt is a crucial component in baking as it enhances the overall flavor profile of the dish. It balances the sweetness from the maple syrup and chocolate chips, ensuring that the flavors are well-rounded and not overly sugary.
  4. Nut Butter (2 tbsp): Nut butter (such as almond, peanut, or cashew butter) adds a creamy texture, richness, and nutty flavor to the cookie dough. It contributes healthy fats and protein, making the dough more satisfying and satiating. The nut butter also acts as a binding agent and helps hold the ingredients together.
  5. Maple Syrup (3 tbsp): Maple syrup is a natural sweetener that brings sweetness to the cookie dough. It adds a pleasant caramel-like flavor and helps to balance the flavors in the dough. Additionally, it provides moisture and helps bind the ingredients together.
  6. Vegan Chocolate Chips (50g): Chocolate chips are a classic addition to cookie dough, providing bursts of sweetness and chocolate flavor. In this vegan recipe, using dairy-free chocolate chips ensures that the dish remains plant-based. The chocolate chips also introduce texture and visual appeal to the cookie dough.
  7. Rolled Oats (2 tbsp): We roll the oats to make ‘oat flour’, this replicates the flour that is in regular cookie dough, but with a more nutritious twist. It also thickens the dough slightly.
chickpea cookie dough recipe

Why Use Chickpeas in Baking?

Seems a little weird, right? But using chickpeas in baking, as in this chickpea cookie dough recipe, offers several benefits and unique characteristics that can enhance both the nutritional profile and the texture.

Here are some reasons why using chickpeas in baking can be advantageous:

  1. Nutritional Boost: Chickpeas are a great source of plant-based protein, dietary fiber, vitamins, and minerals. By incorporating chickpeas into your baked goods, you’re adding extra nutrients that are not typically found in traditional baked treats. This can make your treats more satisfying and nourishing.
  2. Texture and Moisture: Chickpeas have a creamy texture when blended, which can contribute to the moisture and softness of baked goods. This is particularly useful in recipes where moisture retention is important, such as in cookies, brownies, and cakes.
  3. Reduced Fat Content: Using chickpeas can allow you to reduce the amount of traditional fats (like butter or oil) in your baking while still maintaining a desirable texture. Chickpeas naturally contain healthy fats, so they can partially replace some of the fats in the recipe.
  4. Allergen-Free: Chickpeas are free from common allergens like dairy, eggs, and gluten. This makes them a suitable option for individuals with various dietary restrictions or allergies.
  5. Enhanced Flavor: Chickpeas have a mild, slightly nutty flavor that can work well in certain baked goods. They can add depth to the flavor profile without overpowering the dish.
  6. Healthier Alternative: By using chickpeas as a base, you can create healthier versions of baked goods that are lower in refined sugars and higher in nutrients. This can be especially appealing to those looking to reduce their intake of processed ingredients.
  7. Diverse Applications: Chickpeas can be used in a variety of baked goods, including cookies, brownies, muffins, and more. Their versatility allows for experimentation in the kitchen to create unique and delicious treats.
  8. Environmental Benefits: Legumes like chickpeas have a lower environmental footprint compared to some other ingredients commonly used in baking. Using chickpeas can be a more sustainable choice, especially when considering the water and land resources required for their cultivation.
chickpea cookie dough recipe
chickpea cookie dough recipe

Why Do You Drain Canned Chickpeas?

Draining canned chickpeas is a vital step in preparing them for use (especially for this chickpea cookie dough recicpe). The liquid they are canned in, known as aquafaba, serves various purposes like being a vegan egg substitute in baking. However, when using chickpeas as the primary ingredient, such as in recipes like chickpea-based cookie dough, draining becomes crucial.

This process eliminates excess liquid, preventing the final dish from becoming excessively watery and affecting its texture. Furthermore, draining enhances the concentration of chickpea flavors, resulting in a more pronounced taste profile.

It also helps maintain the consistency of recipes, as many are formulated with specific ingredient ratios in mind. By removing unwanted liquid, you prevent the dilution of chickpea quantities and flavors.

Lastly, draining minimizes the risk of unwanted aromas from the liquid impacting the overall aroma and taste of your culinary creations. In essence, draining canned chickpeas ensures control over moisture content, texture, flavor, and the overall quality of your dishes, particularly in baking or cooking scenarios where precise ratios and textures are pivotal for successful outcomes.

chickpea cookie dough recipe
Chickpea Cookie Dough (Vegan, Grain & Gluten Free)

Chickpea Cookie Dough (Vegan, Grain & Gluten Free)

Georgina Burgess
Chickpeas have to be the MOST versatile ingredient there is.. they suit both sweet and savoury recipes perfectly. The texture is amazing for cookie dough – so I just had to share this recipe with you! It literally takes under 5 minutes to make and is totally vegan, gluten free and grain free. Chickpeas are high in protein, fibre, manganese and folate  – making this cookie dough actually pretty healthy! It's great for a snack, dessert, or even for breakfast.
Prep Time 10 minutes
Course Side Dish
Servings 2 people


  • 400 grams Cooked Chickpeas (1 tin – drained and rinsed)
  • 2 tsp Vanilla Extract
  • 1/2 tsp Salt (or to taste)
  • 2 tbsp Nut Butter such as peanut, cashew, almond
  • 2 tbsp rolled oats ground to a flour in a blender to make 'oat flour'
  • 3 tbsp Maple Syrup (or to taste)
  • 50 grams Vegan Chocolate Chips
  • 1-2 tbsp non dairy milk


  • If you haven't already, make the oat flour by adding the oats to a blender and pulse until a flour forms.
  • Place the chickpeas, maple syrup, nut butter, vanilla extract, oat flour, salt and milk in a food processor and pulse for a couple of minutes until smooth.
  • Mix in the chocolate chips and either eat immediately or store in the fridge to cool down before eating (sometimes the blending can cause it to be lukewarm). Enjoy!
Keyword vegan side

Why Not Try These?


  1. Alana McNaughton says:

    This looks amazing but do you find it leaves the skin of the chickpeas shredded through it? I tried something similar and the skins made it unpleasant, I blended for ages in the thermomix too. Thanks for sharing all your great recipes 🙂

    1. Hi
      Can you use chickpea flour instead of chickpea tin?

      1. ginaburgess96 says:

        Hi Alana, I haven’t tried it myself but I’m not sure it would work or have the same texture. If you try it then let me know how it goes! X

  2. I’ve just made this and oh my goodness, it’s SOOOO good!!!!! I actually used half almond butter and half peanut butter (I had a little almond butter left in a tub) and it was bloody amazing. Husband has refused to even try it, which means I’ve got it all to myself!

    How long is it likely to keep if I leave it in airtight container in the fridge? I get a really bad sweet tooth after eating dinner and I was thinking this will be a MUCH better option than the usual cookie!!

    1. Ahhh I’m so glad you loved it! Sounds delicious with the mixture of nut butters ? thank you so much for the feedback!!!
      As for storing – it should keep for a day or 2 covered in the fridge – so you can enjoy it for an after dinner dessert! ? xxx

  3. I made it!! And it tastes so good! I used almond butter and it actually tasted like healthy delicious cookie dough. I was so surprised! Would you happen to know roughly how many calories are in each serving?? Thanks!!

  4. Can this dough be baked into an actual cookie?

    1. They can! But it needs flour etc added first, so I wouldn’t bake from this exact recipe – best eaten as cookie dough xx

  5. Your photos are phenomenal! The cookie dough looks super yummy!

  6. Ruth DiGiovanni says:

    I just made this and didn’t tell the kids it was chickpeas. I served it in little bowls with a little whipped cream on each one and they loved it. I didn’t need to peel the skins. I called it peanut butter cookie dough. Thanks for sharing this recipe

    1. ginaburgess96 says:

      Hey! Thanks so much for this feedback, made me so happy! I’m so glad they loved it!! xx

  7. I have you a backlink in my website! Thanks for this idea!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating