Amazing edible Vegan Cookie Dough made with walnuts, chickpeas and loaded with chocolate chips. Tastes nothing like beans! Enjoy it by the spoonful. Gluten free.
Oh, edible cookie dough packed with walnuts and chocolate chips...how I adore thee.
I'm in a serious relationship with this recipe and I have a strong hunch you're going to be, too. It's truly the snack of dreams!
I know everyone and their brother is making banana bread and brownies and all the baked goods right now, but today's recipe doesn't even require you to turn the oven on. Blessed.
No bake chocolate chip walnut cookie dough, we are HERE FOR YOU.
How to make vegan cookie dough
This recipe couldn't be easier. Be sure to scroll down to the recipe card for the full instructions!
- Dump everything except the walnuts and chocolate chips in the food processor and blend until smooth.
- Fold in add-ins by hand and spoon dough into an air-tight container.
- Refrigerate for at least two hours, then dig in!
Key Ingredients
- Chickpeas: good ol' canned chickpeas, drained and rinsed well to eliminate the beany flavor. You could also use chickpeas cooked from dried.
- Oat flour: the secret ingredient for doughy flavor. You can easily make your own by whizzing oats in the blender until it resembles flour.
- Coconut sugar: tastes similar to brown sugar but is less refined. You could totally use brown sugar if you prefer. I went with a dry sweetener because I wanted a nice thick dough versus a dip.
- Coconut oil: since we're not using nut butter like most recipes call for, this is essential for the right texture. It solidifies and helps thicken the cookie dough as well.
- Vanilla extract: a full tablespoon for ultimate cookie flavor.
- Sea salt: to enhance and round out the flavor.
- Non-dairy milk: just a splash to help bring the mixture together.
- California walnuts: for the most epic crunch and boatloads of satiating nutrition.
- Chocolate chips: it wouldn't be cookie dough without plenty of semi-sweet chocolate chips.
Is edible cookie dough healthy?
This Dietitian says yes! This cookie dough is definitely more nutrient-packed than the classic version. Chickpeas are packed with plant protein and fiber.
Walnuts boast 4g of plant-based protein, 2g of fiber and 2.5g of omega-3 ALA ("good fats") per 1oz serving so you can snack to your heart's content.
Did you know that while walnuts are a shelf-stable kitchen staple, you can also store them in the fridge or freezer for months to maximize freshness and quality? That's because walnuts are the only nut rich in omega-3 ALAs (2.5g/oz). Keeping them cool helps protect those good fats!
Does it taste like chickpeas?
NO! That's the crazy part. The trick is that you must be patient and let the edible cookie dough flavors and textures marry in the fridge before serving.
The oat flour thickens the dough and the coconut oil solidifies as the dough sits. This magical combination leads to thick, authentic tasting cookie dough with zero butter, flour, or white sugar!
California walnuts boost the taste even more by adding the most delightful nuttiness and crunch plus a good dose of good-for-you fats to fuel our brains during this wild time.
How to serve
The best way to enjoy this cookie dough, in my humble opinion, is by the spoonful. It's SO reminiscent of real cookie dough that it's actually crazy pants.
Did I mention that this recipe is of course completely safe to eat? We're not using raw flour nor raw eggs here.
If you want to make cookie dough balls, you can use a cookie scoop (it won't be hard yet) to drop spoonfuls of dough onto a lined baking sheet and then refrigerate or freeze them before serving.
Can you bake vegan cookie dough?
Nope! This recipe wasn't created with baking in mind so you'll notice there's no leavening agent. While this can't be baked into cookies, the dough can be scooped into balls and refrigerated or frozen for quick no-bake snacking.
Try my amazing Vegan and Gluten Free Chocolate Chip Cookies for a baked cookie option.
How to store
Spoon cookie dough into an air-tight container and refrigerate for up to five days.
Cookie dough can be frozen for up to three months. Thaw in the refrigerator before enjoying.
Craving more dessert goodness? Check out more of my favorites below!
- Avocado Walnut Brownies
- Cherry Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- Chocolate Banana Bread
Vegan Cookie Dough Recipe
- Prep Time: 10 minutes
- Cook Time: 0 min
- Total Time: 10 minutes
- Yield: about 2 ½ cups 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Description
Edible Vegan Cookie Dough made with chickpeas and loaded with chocolate chips. Tastes nothing like beans! Enjoy it by the spoonful. Gluten free.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- ⅔ cup oat flour (certified GF if necessary)*
- ½ cup coconut sugar
- 3 tbsp melted coconut oil (do not substitute)
- 1 tbsp vanilla extract
- 2 tbsp non-dairy milk**
- ½ tsp fine sea salt
- ½ cup walnuts, chopped
- ½ cup chocolate chips
Instructions
- Place all ingredients except chocolate chips and walnuts in a food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed. Once smooth, fold in walnuts and chocolate chips by hand with a rubber spatula.
- Spoon into an air-tight storage container and refrigerate for at least two hours or ideally overnight before serving. The dough will get much thicker once refrigerated, so resist the urge to taste at this point! The oat flour and solidified coconut oil will firm up the cookie dough and dramatically improve the texture and flavor, so letting it refrigerate before serving is essential.
Notes
*Oat flour is key for the cookie taste, so this recipe will not be successful with another flour. You can make oat flour at home by grinding old-fashioned oats into a blender until a powder forms. Measure after blending.
**This is not a dip. It is very thick once set. If you're looking for a dip, you could try adding more non-dairy milk prior to refrigerating.
Keywords: chickpea cookie dough, vegan cookie dough, edible cookie dough, gluten free cookie dough
This post is sponsored by California Walnuts, but all opinions are my own. Thanks for supporting the brands that make Hummusapien possible!
NS says
Could this be done nut-free?
Alexis Joseph says
For sure! Just omit the walnuts and use a nut-free milk like oat or soy milk.
Christianna Campbell says
So delicious (I might have eaten most of the bowl :)). Easy to make (my 11 year old made it by herself) and such a family hit!! All the flavor ....without the guilt!! We're making it again tomorrow 🙂
★★★★★
Alexis Joseph says
How fun that your daughter made it! Thanks so much for letting me know you loved this one.
caro says
perfect,i love it. thanks for sharing
★★★★★
Alexis Joseph says
Thank you!
Rachel Haley says
Like this recipe so much better than other similar ones with almond flour and nut butter. thank you!!
Sarah says
This was soooo good!!!! Made it last night for a New Year’s Eve snack for my husband and me, and we both loved it. It was delicious by the spoonful, and I added some to vanilla gelato which was amazing. Amazing that it has a whole can of chickpeas, as they can’t be tasted at all! Thanks for a delicious recipe!
★★★★★
Alexis Joseph says
Mmmm sounds DELISH with gelato. Thanks, Sarah!!
Janelle says
Holy moly...this was soooo good. Ate it all in two sittings!
★★★★★
Alexa says
SO good 🙌🏼 Will definitely be making again. + again and again. ☺️
★★★★★
Alexis Joseph says
Wonderful! Thanks for letting me know, Alexa!
Will Chaveneaux says
I made this last night and it is SO GOOD!! It definitely satisfied my craving for something sweet. I’ll keep this in the rotation of weekly meal prep items!
★★★★★
Alexis Joseph says
Yay! Thanks, Will!
karolyn says
Thank you Alexis! This recipe is the bomb! I still can't believe the base is chickpeas and you can't even taste the beans. Will 100% be sharing with friends and making again.
★★★★★
Alexis Joseph says
I'm so glad rolling them into balls worked for you! Enjoy 🙂
Katerina says
I'm loving that this cookie dough has sneaky chickpeas in it! What a great idea. Thanks so much for sharing!
★★★★★
Alexis Joseph says
Thanks, Katerina! Hope you love it 🙂
Kat says
Could you make this in a food vitamix??
Alexis Joseph says
Hey Kat, I would not recommend making this in a Vitamix. It's super thick so I don't think you'd get it to be the right texture!
Katie says
I made this and I was obsessed. Such a good snack! It really does change flavor the next day so be patient!
★★★★★
Dylan says
So good, and even better the next day!
★★★★★