Looking for a healthy, no-bake dessert that actually tastes like cookie dough? This chickpea cookie dough recipe is smooth, satisfying, and packed with protein and fiber — without tasting like beans. It's safe to eat raw, takes just 10 minutes to make, and hits every sweet craving without refined sugar (except the chocolate chips). Trust me, once you try it, you’ll keep coming back for more.

Almond edible chickpea chocolate chip cookie dough.

Okay, you have to try this. I just made the most insane edible cookie dough — and get this — it’s made with chickpeas. I know, it sounds weird. But trust me… it’s SO GOOD I’ve been standing in my kitchen eating it straight from the spoon like a goblin.

It's creamy, sweet, and it’s secretly healthy, just like this edible chocolate chip cookie dough without chickpeas. Like, I’m not saying you should eat the whole bowl in one sitting, but also… I totally did and I have no regrets.

Made with wholesome ingredients
Vegan, gluten-free, and dairy-free
No raw eggs or flour — totally safe to eat
Tastes like classic cookie dough (really!)

Recipe ingredients

1 – 15 ounce can of chickpeas (garbanzo beans) - rinsed and drained but save the liquid and you can use it as vegan egg whites for baking.
½ cup of coconut sugar
¼ cup almond butter
1 Tablespoon coconut oil, melted
1 Tablespoon of almond milk
2 teaspoons vanilla extract
⅛ teaspoon of Himalayan salt
¼ teaspoon cinnamon
½ cup mini chocolate chips

Dippings & Extras

1 Apple, cored and sliced
2 Celery stalks, rinsed ½ cup baby carrots
Gluten-free chips, crackers or pretzels

Drain and rinse chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture — this makes the dough creamier.
Add to food processor: chickpeas, coconut sugar, cinnamon, vanilla, and salt.
Blend until smooth (1–2 minutes). Scrape down the sides as needed. Add almond butter and coconut oil - it gives a more dough-like texture and creamy flavor.
Stir in chocolate chips by hand.
Serve immediately or chill for 20 minutes for a firmer texture. Store cookie dough dip leftovers in the fridge up to 5 days.

This is one of those sweet guilt-free treats we all love! I sometimes need to make all 6 of us our own batch because it is so fun to eat yet healthier than most indulgent things.

Unlike traditional cookie dough, this version is:

Lower in sugar
Packed with plant-based protein
Free of raw eggs or white flour
Great as a late-night snack, a pre-workout bite, or even a fun dessert for kids.

Can I use a different nut butter?
Yes! Almond butter or cashew butter works well — just choose one that’s smooth and unsweetened.

Does it taste like chickpeas?
Nope! The peanut butter and maple syrup completely mask the bean flavor.

Can I bake this dough?
This recipe is meant to be eaten raw, but check out my baked chickpea cookies version if you want to turn them into cookies.

Is it safe for kids?
Absolutely! It’s egg-free, dairy-free, and sweetened naturally.

Expert Tips to Nail This Recipe

Use a strong blender or food processor to get that silky-smooth texture.
Rinse chickpeas really well to remove any canned flavor.
Chill before serving if you want a firmer, scoopable dough.
Sprinkle with sea salt on top for a sweet-salty flavor boost.

Nutrition Info (per serving, approx.)

Calories: 207
Protein: 3g
Fiber: 2g
Sugar: 19g
Fat: 12g

(Based on general ingredient estimates)

Final Thoughts

This edible chickpea cookie dough is literally the only thing getting me through my afternoon slumps right now. It’s quick, it’s addicting, and I’m lowkey proud of myself for making something that tastes this good AND is kinda healthy.

Make it. Eat it. Text your bestie about it. Then come back here and tell me how obsessed you are.

Tried this recipe? I’d love to see your creations! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below.