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!
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!
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.
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.
To Make the Kid-Friendly Chickpea Cookie Dough:
Steps 1 – 3:
Mix half the “base recipe” with oat flour and sprinkles until well combined.
Press dough onto parchment paper into a loaf pan. Set in the freeze for at least 30 minutes before slicing.
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!
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.
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.
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!
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
- Chocolate Chip Cookie Dough Bars
- Sweet Hummus Recipe
- No Added Sugar Chocolate Pudding
- Gluten Free Brownies
- Chocolate Cake Mix Cookie Cake
Chickpea Cookie Dough
- 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
Protein Packed Version
- 1/3 cup whey protein isolate
- 1/4 cup mini chocolate chips
To make the base
- Combine chickpeas, vanilla, salt, nut butter, date syrup, and brown sugar in a food processor or blender. Process until smooth, wiping down the sides with a spatula between pulses. Separate the base evenly into two medium bowls.
To make the kid-friendly version
- Add the pulsed oats (or oat or almond flour) to the base and mix sprinkles in. Press into an 8×8-inch baking dish covered in parchment paper.
- Set the baking dish in the freezer for at least 30 minutes to harden up. Remove slice the cookie dough into bite-sized pieces. The kid-friendly version is easier to slice without it being to sticky once it starts to soften outside the fridge.
- Place in a zip lock container with parchment paper between pieces and store in the freezer for up to 1 to 2 months.
To make the protein packed version
- To the other half of the base, mix in the whey protein powder and chocolate chips until smooth. This dough is a bit softer because of the whey protein so it will not "slice" like the kid-friendly version as well. I recommend freezing in teaspoon size balls if you prefer to have bite-sized pieces, or storing in the fridge in sealed container and portioning out a teaspoon as desired!
- This recipe will keep in the fridge for up to 7 days, or frozen for up to 1 to 2 months.
- Feel free to swap in whatever desired topping of choice! Finely crushed freeze-dried fruit, like strawberries, adds a fun pink color to the dough.
- If desire is nut-free, feel free to sub in a seed butter for the base ingredients.
- I like to make this with a chocolate or whey protein isolate, however you can also use a different protein flavor!
- I have not tried this with a pea protein.
- If you’d like this version to be able to slice, then add 2 to 4 tbsps of oat or almond flour to the base.