- August 28, 2022
- by Amy Gorin, MS, RDN
- 0 Comments
Chocolate Chip Vegan Cookie Dough
Hello, nutritious vegan comfort food! Enter this edible vegan cookie dough recipe! It’s delicious as is, or bake it into chickpea cookies.
As a person with a major sweet tooth, I’m so excited to share this edible vegan edible cookie dough recipe with you.
It’s made with canned chickpeas, aka garbanzo beans, as well as canned coconut milk for a big boost of nutrition.
Each serving provides 8 grams of fueling protein, making it a good source of the nutrient. It’s also a good source of satiating fiber, as well as iron—a nutrient that helps keep your blood oxygenated.
You also get a little bit of blood-pressure-helping potassium and bone-helping calcium in each serving, plus 18 percent of the daily value for fiber.
You can easily turn this dough into cookies, too, if you’d like.
Ingredients
You’ll need a few ingredients to make this vegan cookie dough:
Chickpeas: I love making dessert out of chickpeas, since you get so much satiating protein and fiber!
Rolled oats and powdered peanut butter: These help provide a flour-like texture to the cookie dough, all while making it safe to eat uncooked.
Baking powder: The baking powder adds to the desired cookie dough taste. And of course, it allows chickpea flour cookies to rise, should you decide to bake cookies.
Maple syrup: The only added sugar in this recipe comes from maple syrup. I chose to use a liquid sweetener instead of one such as granulated sugar or brown sugar to help contribute to the liquid content of the recipe.
Coconut milk: This vegan milk makes the recipe dairy free. The canned coconut milk is additional liquid that helps all the ingredients hold together.
Mini dark chocolate chips: What’s cookie dough without chocolate chips?
Step-by-step instructions
To make vegan cookie dough, place all ingredients but chocolate chips in a food processor. Process until smooth, stopping to mix ingredients if needed.
Then add ¼ cup chocolate chips, and gently mix.
Refrigerate mixture for at least 30 minutes. Separate into small bowls, and top with remaining chocolate chips.
If you’d like to make cookies, preheat the oven to 350° Fahrenheit. Lightly coat nonstick baking trays with spray oil.
Instead of topping cookie dough with remaining chocolate chips, gently mix chips into the mixture.
Portion into Tablespoon-sized balls, and place on cookie sheets. Bake for 10-12 minutes, until outer edges are crisp. Note that larger cookies will require a longer baking time.
Enjoy this edible chocolate chip cookie dough! It’s egg free and made with rolled oats instead of flour. Yup, this means it’s safe to eat.
This edible vegan cookie dough recipe is also gluten free and dairy free.
Recipe FAQ
Most raw cookie dough contains flour and eggs. And eating raw eggs or non-heat treated flour (aka raw flour) poses food safety risks. This vegan cookie dough is made without raw eggs or flour, so it’s safe to eat.
If the vegan cookie dough is prepared without flour, you can eat it raw. This vegan cookie dough recipe is safe to eat raw.
Yes, and this vegan cookie dough contains several canned food ingredients. Canned foods are indeed just as healthy as fresh foods and may in some cases be even healthier.
This is because canned fruits and vegetables are harvested at their peak ripeness and are canned within four hours.
This ensures that their peak nutrition is sealed into that can! Fresh produce, on the other hand, typically takes 24 days to be transported from the field to the store.
More vegan desserts
If you enjoy this vegan cookie dough, you’ll also like:
This post was updated in August 2022. It was originally published in partnership with Cans Get You Cooking.
Chocolate Chip Vegan Cookie Dough
Ingredients
- 2 15-ounce cans no-salt-added chickpeas, drained and rinsed
- ½ cup gluten-free rolled oats
- ½ cup unsweetened powdered peanut butter
- ½ tsp baking powder
- ½ tsp ground nutmeg
- ½ cup maple syrup
- ¼ cup canned unsweetened coconut milk
- 1 tsp vanilla extract
- ½ cup mini dark chocolate chips, divided
- Cooking spray (optional)
Instructions
Cookie Dough Directions
- Place all ingredients but chocolate chips in a food processor. Process until smooth, stopping to mix ingredients if needed.
- Add ¼ cup chocolate chips, and gently mix.
- Refrigerate mixture for at least 30 minutes. Separate into small bowls, and top with remaining chocolate chips.
Cookie Directions
- If you’d like to make cookies, preheat the oven to 350° Fahrenheit. Lightly coat nonstick baking trays with spray oil.
- Instead of topping cookie dough with remaining chocolate chips, gently mix chips into the mixture.
- Portion into Tablespoon-sized balls, and place on cookie sheets. Bake for 10-12 minutes, until outer edges are crisp. Note that larger cookies will require a longer baking time.
Notes
Nutrition
I’d love to hear from you! Let me know how you’re enjoying this vegan chickpea cookie dough. What other canned chickpea recipes do you love? What are your go-to vegan recipes and cookie recipes?
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