When you want an easy dessert recipe that tastes amazing and takes only 10 minutes to make, then you’ve got to try this Chocolate Chip Chickpea Cookie Dough made with almond flour. This healthy vegan dessert is also grain-free, gluten-free, and dairy-free. This is a favorite recipe for both kids and adults!

chickpea cookie dough served in a white square bowl.

You probably know that it’s not a good idea to eat raw cookie dough made with either eggs or grain flours, but this vegan and grain-free Chickpea Cookie Dough recipe is actually meant to be eaten raw.

It’s actually pretty healthy because you get a serving of legumes while you’re eating dessert. Trust me when I say that this healthy cookie dough recipe tastes like the real thing, but using healthy ingredients.

Chickpea Cookie Dough Benefits

  • Regular cookie dough with raw eggs is not safe to eat raw. And, it’s not even recommended to eat regular grain flour raw either. This Chickpea Cookie Dough version is egg-free and made with almond flour so it’s perfectly safe.
  • Believe it or not, you also have to be careful not to eat raw all-purpose flour as it may be contaminated. But, almond flour is safe to eat without cooking.
  • You can make this simple cookie dough dessert in just a few minutes which is perfect when you have a craving.

Chickpea Cookie Dough Ingredients

labeled photo with ingredients for chickpea cookie dough.

Chickpeas are also called garbanzo beans. They are budget-friendly and easy to find in a can. Look for a can of chickpeas at any grocery store.

Simply drain the can and use the chickpeas as the base of this healthy cookie dough. You could also use white beans if you prefer.

Peanut butter adds flavor and richness to this raw cookie dough recipe.

You can replace the natural peanut butter with whatever nut or seed butter you like the most including almond butter or cashew butter. But, I highly recommend using peanut butter as it’s so yummy in this recipe.

Almond flour is safe to eat raw and is easy to find these days. Almond flour is made from ground-up almonds so it’s grain-free, gluten-free, and vegan.

Don’t use regular grain raw flour or oat flour in this recipe unless you heat it up first to kill any bacteria. I also advise against using coconut flour as the consistently won’t be right.

See my full article on How to Substitute Almond Flour for Regular Flour if you want to make other treats using this flour.

Pure maple syrup adds sweetness and moisture to the cookie dough. It’s also considered an unrefined sugar so it’s healthier than using granulated sugar. You can use other types of liquid sweetener if you like.

Chocolate chips are key to making this recipe taste like “real” cookie dough. Use vegan or dairy-free chocolate chips.

Sea salt and pure vanilla extract add a bit more depth of flavor and brings out the extra sweetness and best flavor.

With just a few simple ingredients, you can blend this cookie dough together and enjoy a no-bake dessert that is full of fiber, minerals, and plant protein.

Don’t miss the recipe card at the end of the post with the exact measurements.

Recipe Steps

Step One

Combine all of the ingredients in the base of a food processor. I love my Breville Sous Chef, but a Cuisinart works great too.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

ingredients for chickpea cookie dough in a food processor.

Step Two

Process the ingredients into a cookie dough consistency, and then use a spatula to transfer the edible cookie dough to a serving bowl.

cookie dough mixed together in a food processor.

Step Three

Serve immediately or refrigerate until you’re ready to enjoy.

The cookie dough will have a firmer consistency after it is chilled. So, for best results I like to chill it before serving.

I hope you agree that this Vegan Chickpea Cookie Dough is a sweet treat that tastes just like actual cookie dough. I make it using wholesome ingredients whenever I want a healthy dessert to satisfy my sweet tooth.

Recipe Tips & Substitutions

  • Be sure to use dairy-free chocolate chips to keep this recipe vegan.
  • Rinse and drain your canned chickpeas in a colander before using them in this recipe.
  • Once you make the cookie dough, you can serve it right away at room temperature or chill it to enjoy later.
  • Store any leftover edible chickpea cookie dough in an airtight container in the refrigerator for up to 4 days.
chocolate chip edible cookie dough made with chickpeas.

Recipe FAQs

Can this recipe be baked into regular cookies?

No, this chickpea cookie dough recipe is actually designed to be eaten raw, not baked. If you prefer a baked cookie recipe, check out these Vegan Pumpkin Chocolate Chip Cookies.

Can this recipe be made with other types of flour?

Yes, but not all types of flour can safely be eaten raw. Blanched almond flour should be safe.

Can you taste the chickpeas in this recipe?

No you can’t! It is amazing, but the maple syrup, peanut butter, and other ingredients cover any bean flavor.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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bowl of chocolate chip chickpea cookie dough surrounded by chocolate chips

Chickpea Cookie Dough (Almond Flour)

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5 from 1 review

When you want an easy dessert recipe that tastes amazing and takes only 10 minutes to make, then you’ve got to try this Chocolate Chip Chickpea Cookie Dough using almond flour. This recipe is vegan, grain-free, gluten-free, and dairy-free.

  • Total Time: 10 minutes
  • Yield: 8 1x


Units Scale
  • 1 1/2 cups rinsed and drained chickpeas (also called garbanzo beans)
  • 2 tablespoons creamy peanut butter (you can also use almond butter)
  • 3 tablespoons maple syrup
  • 3 tablespoons almond flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt


  1. Combine the chickpeas, peanut butter, maple syrup, almond flour, chocolate chips, vanilla extract, and sea salt in the base of a food processor.
  2. Process on high for about 30-45 seconds, stopping to scrape down the sides of the bowl if necessary.
  3. Transfer the cookie dough to a serving bowl and enjoy.


  1. Store your Chickpea Cookie Dough in an air-tight container in the refrigerator for up to 5 days.
  2. The cookie dough will tend to become firmer once it is chilled in the refrigerator. It will also be sweeter when served chilled.
  3. This recipe is not designed to be baked into cookies. It is meant to be eaten as a safe, raw cookie dough.
  4. Grain-free flours like almond flour are best for this recipe, as they are generally safe to be eaten without being cooked. Check with your healthcare provider if you have questions or concerns.


  • Serving Size:
  • Calories: 178
  • Sugar: 12 g
  • Sodium: 143 mg
  • Fat: 8.4 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 21.5 g
  • Fiber: 3.3 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.