If you’re on the hunt for a dessert that ticks all the boxes—healthy, indulgent, super quick, and vegan-friendly—look no further than this Raw and Vegan Chickpea Cookie Dough. With its creamy texture, rich nutty flavor, and generous sprinkle of chocolate chips, this sweet treat fools everyone into thinking it’s classic cookie dough, but it’s sneakily packed with protein and fiber. Whether you’re craving a guilt-free late-night snack or something special to share with friends, there’s nothing quite as delightful as digging into a bowl of this edible cookie dough.
Ingredients You’ll Need
This ingredient list is refreshingly short, and each item is thoughtfully chosen to give you the perfect texture and delicious taste in every spoonful. Here’s how every addition makes the Raw and Vegan Chickpea Cookie Dough shine:
- Chickpeas (1 can, drained, rinsed, and peeled): These are the secret to that smooth, fluffy base and a lovely dose of plant protein.
- Natural almond butter (1/3 cup): A creamy binder that adds richness and a subtle nutty flavor. Peanut or cashew butter also work beautifully.
- Maple syrup (1/4 cup): All-natural sweetness with a hint of caramel, keeping everything moist and perfectly sweet.
- Vanilla extract (2 teaspoons): Lifts every flavor note and delivers that classic cookie dough aroma.
- Salt (1/4 teaspoon): Just enough to balance the sweetness and make all the flavors pop.
- Almond flour (1/4 cup, optional): If you love a thicker, scoopable dough, this addition will get you there without compromising the taste.
- Vegan chocolate chips (1/4 cup): The fun finishing touch—if you prefer smaller bites, mini chips are ideal for this recipe.
How to Make Raw and Vegan Chickpea Cookie Dough
Step 1: Prep the Chickpeas
Start by draining and rinsing your chickpeas thoroughly. For that ultra-smooth texture, take an extra five minutes to peel off the chickpea skins—trust me, it makes all the difference in the final result. Toss them straight into the bowl of your food processor.
Step 2: Blend the Base
Add the almond butter, maple syrup, vanilla extract, and salt to the food processor with your chickpeas. Blend everything together until it’s creamy and completely smooth, scraping down the sides as necessary to catch any chunky bits. Don’t rush this step—the smoother, the better!
Step 3: Perfect the Texture
Once your mixture is silky, check the consistency. If it’s too soft for your liking, add in the almond flour one tablespoon at a time, blending after each addition. This not only thickens the dough but also brings a touch of nuttiness that pairs perfectly with the rest of the flavors.
Step 4: Add the Chocolate Chips
Spoon the dough into a mixing bowl and gently fold in your vegan chocolate chips by hand. This way, every bite has a little burst of chocolatey goodness that melts as you eat.
Step 5: Chill and Serve
Let the dough rest in the refrigerator for at least 30 minutes before digging in. This step allows the flavors to mingle and the texture to firm up, transforming your mixture into irresistible Raw and Vegan Chickpea Cookie Dough. Serve it cold for the most satisfying treat!
How to Serve Raw and Vegan Chickpea Cookie Dough
Garnishes
A sprinkle of flaky sea salt, a dusting of extra mini chocolate chips, or some chopped nuts on top takes this treat to the next level. Garnishes add color, crunch, and a touch of gourmet flair, making every serving feel that much more special.
Side Dishes
If you want a full dessert board experience, pair your Raw and Vegan Chickpea Cookie Dough bowls with fresh berries, sliced banana, or crunchy apple wedges. It’s also fun to serve alongside pretzels or vegan graham crackers for a sweet and salty combo that never disappoints.
Creative Ways to Present
This dough is totally customizable—think mini cookie dough truffles, layered parfaits with coconut yogurt and fruit, or as a dip for cookies or biscotti. You can even pack scoops into jars for an adorable on-the-go dessert or a thoughtful edible gift for friends who appreciate a healthier indulgence.
Make Ahead and Storage
Storing Leftovers
This recipe is built for make-ahead convenience. Pop any uneaten Raw and Vegan Chickpea Cookie Dough into an airtight container and store it in the fridge for up to five days. It will keep its creamy, dreamy texture and be ready whenever the craving strikes.
Freezing
If you want to store your cookie dough for longer, freeze it in individual portions or as one big batch. It can be frozen for up to two months. Just let it thaw in the fridge or on the counter for an hour before enjoying—no re-baking or complicated steps needed.
Reheating
This treat is best served cold or at room temperature, so there’s no need for reheating. If it’s been in the freezer, just let it soften up for a bit. For a warm twist, you can microwave it for a very short burst (just 10-15 seconds), but keep in mind, the chocolate chips may melt!
FAQs
Can I substitute another type Dessert
Absolutely! While natural almond butter gives a subtle, nutty flavor, you can use peanut butter for a richer taste or sunflower seed butter for a completely nut-free version. The texture remains just as delicious.
Is it really safe to eat raw chickpeas?
Yes, when using canned chickpeas you’re good to go—the chickpeas have already been cooked during processing. There’s no risk from eating them raw in this recipe, unlike with traditional raw dough ingredients.
Why peel the chickpeas?
Peeling helps create the smoothest, creamiest Raw and Vegan Chickpea Cookie Dough possible. If you skip this step, the texture will be a bit grainier, but it will still taste great!
Can I bake this cookie dough into cookies?
This recipe is designed specifically for eating raw and isn’t suited for baking like traditional doughs. For the best experience, enjoy it with a spoon or as a dip instead of trying to pop it in the oven.
How can I make the dough sweeter or less sweet?
If you love a sweeter dough, add an extra tablespoon of maple syrup or a splash more vanilla. To tone it down, use unsweetened nut butter or reduce the maple syrup and add a splash of unsweetened almond milk if the dough gets too thick.
Final Thoughts
Give Raw and Vegan Chickpea Cookie Dough a try the next time you’re craving something sweet, quick, and a little bit out of the ordinary. It’s as satisfying as classic cookie dough, yet nourishing enough to enjoy any time—no guilt, no fuss, and all the flavor you could wish for. Enjoy every scoop!
Print
Raw and Vegan Chickpea Cookie Dough Recipe
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Indulge in guilt-free snacking with this delicious Raw and Vegan Chickpea Cookie Dough. Made with wholesome ingredients, this no-bake treat is a perfect way to satisfy your sweet cravings.
Ingredients
For the Chickpea Cookie Dough:
- 1 (15 oz) can chickpeas (drained, rinsed, and peeled for smoother texture)
- 1/3 cup natural almond butter (or peanut butter)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup almond flour (optional, for thicker texture)
- 1/4 cup vegan chocolate chips
Instructions
- Add the Ingredients: Add the chickpeas, almond butter, maple syrup, vanilla, and salt to a food processor.
- Blend: Blend until smooth and creamy, scraping down the sides as needed.
- Adjust Consistency: If the dough is too soft, add almond flour one tablespoon at a time until the desired consistency is reached.
- Stir in Chocolate Chips: Stir in the chocolate chips by hand.
- Refrigerate: Transfer the dough to a bowl and refrigerate for at least 30 minutes to firm up before serving.
Notes
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- You can substitute almond butter with cashew or sunflower seed butter.
- Use mini chocolate chips for easier scooping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 8g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
