This Chickpea Cookie Dough so delicious and packed with fiber and protein to keep you satisfied. It’s also much safer to eat than regular raw cookie dough!

Bowl of chickpea cookie dough in a white bowl with a white spoon.

Who doesn’t love eating raw cookie dough? If it has eggs in it (which are the vast majority), then eating raw cookie dough isn’t safe, especially if you have a compromised immune system. My husband is a kidney transplant recipient, so I try to keep food as safe as possible in our house.

Not only is this Chickpea Cookie Dough delicious and safe to eat, but it’s also packed with nutrition thanks to the chickpeas that provide fiber, protein, and vitamins and minerals like folate and phosphorus. When you combine it with peanut butter, it’s a nutritional powerhouse. You can eat this for dessert, but my favorite way is to roll it into balls and eat it for a snack. I’ve also been known to just straight up grab a spoonful on my way past the fridge.

Plus, if you have celiac disease, this is a gluten-free cookie dough that you can enjoy if you use gluten-free oats.

Ingredients

Chickpeas: Chickpeas are also known as garbanzo beans. I used canned ones because canned is so convenient and equally nutritious.

Peanut butter: I recommend smooth, so you can really try to replicate the consistency of cookie dough. If you prefer chunky and want to try it, let me know how it turns out!

Honey or maple syrup: Use whatever you have on hand. If you want to make this recipe vegan, you can opt for the maple syrup instead of the honey.

Oats: Oats help absorb some of the excess liquid. I just used regular old-fashioned oats.

Vanilla extract: Get the real deal – it has so much more flavor when it’s not the imitation.

Salt: It wouldn’t be good cookie dough if there weren’t salt to balance out the sweetness. If you’re like me and love a good salted cookie, try sprinkling a little extra on top at the end.

Cinnamon: The smallest bit goes a long way, but it gives that warm, baking spice smell to the cookie dough.

Chocolate chips: I like big chunky, dark chocolate chips, but feel free to use your favorite. If you want to make this vegan, opt for your favorite vegan brand.

A white bowl of chickpea cookie dough on a white background

This is one of the best parts of the recipe; it’s so easy. You’ll just need to put all of the ingredients in a food processor, except for the chocolate chips, and puree until smooth. You’ll want to keep pureeing until the “dough” starts to form a ball. Make sure to scrape the sides of the bowl down about halfway through to ensure everything gets incorporated and your “dough” is super smooth.

Once it’s smooth, you’ll transfer it to a bowl and fold in the chocolate chips.