If you’re looking for a little snack upgrade, this craveworthy edible chickpea cookie dough is it. It takes less than 10 minutes to blend together (no-baking required) with just a few simple ingredients including canned chickpeas, creamy peanut butter, maple syrup and of course chocolate chips. And it happens to have around 8 grams of protein and 4 grams of fiber per serving so it’s filling and satisfying too! 

A glass cup filled with chocolate chip cookie dough, garnished with two rectangular graham crackers and a gold spoon, sits on a small pink plate atop a white napkin.
This perfectly scoopable chickpea cookie dough is a craveworthy balanced and filling sweet snack or dessert. With simple ingredients like canned chickpeas, quick oats, peanut butter and chocolate chips it’s so easy to make!

If you’ve ever wanted to eat cookie dough straight from the bowl (same), you’re going to love this nourishing twist. Think creamy, sweet, perfectly scoopable dough but made with feel-good ingredients you likely already have on hand. If you’re a fan of no-bake snacks like my chocolate chip oatmeal protein balls, this recipe is right up your alley.

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I know chickpeas in cookie dough sounds a little out there, but trust me, they blend up into a super smooth, buttery base that works SO well here. But let’s get one thing straight, I’m not saying this is a replacement  for OG chocolate chip cookies, no no no, we’re still making that in this house, but as a dietitian, I love making fun snack recipes that are as delicious as they are nourishing and that’s exactly what we’ve got here! 

To be honest, chickpeas are kind of an underrated super food. They’ve got both protein and fibre making (two out of the three in my go to PFF combo – protein, fiber and nourishing fast), the perfect ingredient to help us feel full, stay full longer, and support our blood sugar balance. 

Ok, enough of the nerdy nutrition talk, let’s get into the recipe!

Success Tips to Make This The BEST Snackable Cookie Dough

Eight bowls on a pink surface, each labeled: quick oats, peanut butter, chickpeas, chocolate chips, vanilla extract, maple syrup, salt, and baking soda—ingredients for a baking recipe.
This Chickpea Cookie Dough couldn’t be easier to make with wholesome pantry staples you’ve probably got on hand like canned chickpeas, quick oats, peanut butter, and maple syrup!

After several rounds of testing (and lots of “just one more bite” moments), I found a few surprising things that made a huge difference in achieving that true cookie dough taste. 

Do not skip the baking soda! I initially thought this was unnecessary in an uncooked cookie dough, but when I tested this the first time it came back kind of flat tasting, with too much chickpea flavor. ¼ teaspoon wasn’t quite enough, and although it may seem small, ½ a teaspoon completely transformed the dough, neutralizing the chickpeas and giving it much more of that classic cookie dough flavor. 

Oat Flour is the way to go. I also tested this recipe with almond flour and honestly thought it would be my top pick, but the dough came out grainy, and just didn’t have the cookie dough texture I was after. Oats  give this mix a way smoother texture. I opted for blended oats to keep things simple (in case you don’t have oat flour) and this final blend is pretty dang close to perfection.  

Let your dough chill. While you can totally eat it right away (no raw eggs here), I find it tastes so much better cold. It also thickens as it chills, thanks to the soluble fiber from the oats, so I find it to be more true cookie-dough vibes after even just 20-30 minutes of chilling. 

Whether you’re rolling it into snackable bites, packing it into lunch boxes, or enjoying it by the spoonful straight from the fridge, this chickpea cookie dough is one of those quick, playful treats the whole family will love!

Let’s Make This Cookie DoughTogether!

A food processor containing chickpeas, rolled oats, almond butter, and a brown liquid ingredient, viewed from above before blending.
Add everything except the chocolate chips to a food processor.
A close-up of thick, beige cookie dough being mixed in a food processor with a white spatula.
Blend (you’ll probably need to scrape down the sides a few times)
A close-up of a hand holding a spatula with chocolate chip cookie dough above a glass mixing bowl filled with more dough.
Stir in the chips (don’t blend!)
A small glass jar filled with chocolate chip cookie dough, topped with two graham cracker pieces and a gold spoon, sits on a pink plate with a beige napkin.
Chill, scoop & enjoy.
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A glass cup filled with chocolate chip cookie dough, garnished with two rectangular graham crackers and a gold spoon, sits on a small pink plate atop a white napkin.

Perfectly Balanced Chickpea Cookie Dough (High Protein)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lindsay Pleskot, RD
  • Prep Time: 5 minutes
  • Set Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: snacks, desserts, meal prep recipes
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

If you’re looking for a little snack upgrade, this craveworthy edible chickpea cookie dough is it. It takes less than 10 minutes to blend together (no-baking required) with just a few simple ingredients including canned chickpeas, creamy peanut butter, maple syrup and of course chocolate chips. And it happens to have around 8 grams of protein and 4 grams of fiber per serving so it’s filling and satisfying too! 

Ingredients

Scale
  • 14 oz can chickpeas (about 1 ½ cups), drained, rinsed and patted dry
  • ⅓ cup natural peanut butter, stirred well
  • ¼ cup maple syrup
  • 1 Tbsp pure vanilla extract
  • ⅓ cup quick oats
  • ½ tsp salt
  • ½  tsp baking soda
  • 1/3 cup chocolate chips
  • Graham crackers or apple slices for serving

Instructions

  1. To a food processor add the chickpeas, peanut butter, maple syrup, vanilla, oats, salt, and baking soda. Blend until smooth, stopping to scrape down the sides as needed.
  2. Remove the blade from the food processor, then add the chocolate chips and stir to combine. Adjust to taste, adding more salt, vanilla, or chocolate chips if desired. 
  3. Chill for about 30 minutes to allow the dough to thicken and the flavor to meld (even better overnight). I like to serve it with graham crackers and sliced apples.

Notes

Cookie Dough Balls: If you want to roll these into balls, add a bit more oats or oat flour, 1 tablespoon at a time until the rollable consistency is achieved

 

Storage: Store in the fridge in an airtight container for up to 5 days.