Chickpea Cookie Dough

I have another pantry staple recipe for you this week, using chickpeas: Chickpea Cookie Dough. If you missed my post last week, I posted a variety of Pantry Staple Recipes using popular pantry staple items.

I’ve seen a lot of sweet chickpea recipes- anything from chickpea cookies to chickpea blondies. I decided to put my can of chickpeas to use and make a sweet dessert! This chickpea cookie dough is made with 6 simple ingredients and is gluten free and vegan. The best part is it can be made in 5 minutes or less!


If you prefer baked cookies over cookie dough, you can also bake them into cookies – just add 1/2 tsp of baking soda. The batter will be sticky so refrigerate it for about 30 minutes to help it form.  Use a cookie scooper to place cookies onto a baking dish. Bake cookies for ~15 minutes at 350 degrees.


Ingredients In Chickpea Cookie Dough:

Chickpeas: You will need 1 16oz can of chickpeas. Make sure to rinse the chickpeas thoroughly prior to blending.

Almond Butter: Use a natural almond butter that contains no added sugars or oils. You can substitute peanut butter if you want more of a chocolate chip peanut butter cookie taste.

Maple Syrup: Use a natural maple syrup with only one ingredient: maple syrup.

Rolled Oats: Use gluten free rolled oats to make this recipe gluten free. Gluten-free quick oats will work as well.

Chocolate Chips: You can use any paleo or vegan chocolate chips in the recipe. I used Enjoy Life Foods vegan chocolate chips.

Salt: Add just a pinch!

I hope you enjoy this recipe, please comment and let me know if you give it a try! Or tag me if you make it on instagram @wellbymel_!

Chickpea Cookie Dough

This delicious Chickpea Cookie Dough only requires 6 ingredients to make and is both gluten free and dairy free!
Course Dessert
Cuisine American


  • Food Processor


  • 1 16oz Can Chickpeas
  • 1/4 cup Natural Almond Butter
  • 1/4 cup Maple Syrup
  • 3 tbsp Gluten Free Rolled Oats
  • 1/4 cup Vegan Chocolate Chips
  • Salt a pinch


  • Remove the chickpeas from can and rinse thoroughly. If the chickpeas still have a strong taste after rinsing, consider boiling them for a few minutes and re-straining. Set aside to dry.
  • Add all of the ingredients except for the chocolate chips to a food processor. Blend until smooth.
  • Mix in the chocolate chips.
  • Place in a bowl. I like to place it in the fridge for about 20 minutes to allow to cool before eating. Store leftovers in fridge.


If you want to bake them into cookies, add 1/2 tsp baking soda. Don’t forget to let the batter to sit in the fridge as it will be sticky and need to set. Roll batter into cookies and bake at 350 deg for 15 mins. Store leftovers in fridge.
Keyword Chickpea Cookies, Cookies, Gluten Free, Vegan

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Well By Mel

Hi, I’m Mel! I’m so excited to have you visit my page! I am a Masters candidate at Columbia University, studying Nutrition Education. Following the program, I will pursue RD accreditation. I love all things health and wellness and am a firm believer in eating real food. I am here to share easy, healthy, and delicious recipes! There is a common misconception that eating healthy is bland and unappetizing, but it doesn’t have to be! I truly believe that eating healthy can be fun and delicious and I hope that my recipes show you how. I also share tips on nontoxic living. I hope you follow along 😊

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