Name: Chickpea Cookie Dough
Prep time: 5 min
Total time: 35 min
Ingredients: 15 ounce canned chickpeas (rinsed and drained); 2 tsps vanilla extract; 1/4 tsp salt; 2 tbsps nut butter; 1/3 cup date syrup; 1 tbsp brown sugar; 1/3 cup old fashioned oats (pulsed into a flour ); 3 tbsp rainbow sprinkles; 1/3 cup whey protein isolate; 1/4 cup mini chocolate chips

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This Chickpea Cookie Dough recipe is unlike anything you’ve ever had before! Filled with wholesome ingredients but equally as satisfying as your store bought Nestle Tollhouse, it’s a recipe you can get behind serving to your entire family (morning, noon and night!) Plus, it’s so easy to customize for holidays and bring some good-for-you cheer to the dessert table!

White backdrop with light brown chickpea cookie dough with rainbow sprinkles on top.

A recipe that both kids and adults will enjoy, this Chickpea Cookie Dough is soon to be a family-favorite!

While the kid-friendly version is packed with fiber and healthy fats, the protein-packed version is pumped up with a little protein powder to really satisfy and satiate that mid-afternoon sweet craving!

This recipe tastes great on it’s own, but it’s also delicious when mixed into the Strawberry Nice Cream for kids or added to the Chocolate Chip Cookie Dough Blizzard for adults!

What You Need to Make this Recipe

If you don’t have date syrup, you can sub in honey or maple syrup, or adjust the brown sugar. Just note if you do these swaps it will increase the added sugar content of this treat.
Used canned chickpeas to save time! Just simply rinse and drain to decrease the sodium content.

White backdrop with clear glass bowls of ingredients on top with text overlay. Ingredient bowls are filled with chickpeas, date syrup, nut butter, spices, and chocolate chips.

How to Make this Recipe

Steps 1 + 2:

Start by processing the “base ingredients” in a high powered blender or food processor until smooth. These include the chickpeas, vanilla, salt, nut butter, and date syrup.

Two image collage with process shots to make chickpea cookie dough. Image 1 is a blender with chickpeas, nut butter, and date syrup, image 2 is the pureed ingredients together in the blender. It is a medium brown color.

To Make the Kid-Friendly Chickpea Cookie Dough:

Steps 1 – 3:

Mix half the “base recipe” with oat flour and sprinkles until well combined.

Step 4:

Press dough onto parchment paper into a loaf pan. Set in the freeze for at least 30 minutes before slicing.

Four image collage with process shots. First image is three glass bowls filled with cocoa powder, sprinkles and oat flour. The second and third are the ingredients mixed together, and the fourth is the dough pushed down into a white baking dish.

When ready to enjoy, remove from freezer and slice! Store leftovers in an air tight container in the freezer with parchment paper layered in between rows for ease of removing them in the future!

White backdrop with glass container holding sprinkled cookie dough pieces cut.

To Make the Protein-Packed Chickpea Cookie Dough:

Steps 1 -3:

Combine the other half of the “base recipe” with whey protein and chocolate chips until combined.

Step 4:

You can either share a larger pan, like an 8×8-inch pan, and freeze with the kid-friendly version. But, be aware, this version is a bit softer because of the whey protein, meaning it will not hold as well in bite sized pieces unless you add 3 tablespoons or so of oat or almond flour.

Four image collage with process shots. First image is three glass bowls filled with cocoa powder, chocolate chips and whey protein. The second and third are the ingredients mixed together, and the fourth is the dough pushed down into a white baking dish.

I recommend just storing it either one of the following two ways for ease (and without having to modify the recipe!)

Portion into bite-sized teaspoon balls and freeze in an airtight container for easy “Chickpea Cookie Dough Bites” to grab and go!
Store in a mason jar with a sealed lid in the fridge and enjoy a teaspoon here and there!

White marble backdrop with single glass jar filled with chocolate cookie dough and mini chocolate chips on top with a tiny spoon sticking out.

Recipe Notes

It’s pretty hard to mess up this recipe! But, if you’re finding any of the following situations happening, modify as recommended below!

If the dough is too “sticky”
- Add 1 tablespoon of oat or almond flour at time until desired consistency achieved. Do not add raw wheat or white flour (that is not considered safe for consumption without cooking.)
If the dough is too “hard”
- Add 1 teaspoon of milk at a time until desired consistency achieved.

If all else fails, just eat it with a spoon! I promise you won’t be disappointed!

Other Healthy Sweet Treats You May Enjoy

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!