Healthier Edible Cookie Dough (with chickpeas!)

Quick, satisfying Edible Cookie Dough made in the food processor with better-for-you ingredients like chickpeas (you can't taste 'em!), oats, walnuts and chocolate chips, duh. No butter, flour, or white sugar! Enjoy with your kids can enjoy by the spoonful, with apples and strawberries, or graham crackers. Vegan and gluten free!

Oh, edible cookie dough packed with walnuts and chocolate chips...how I adore thee. This mission could not be easier, you guys!

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 no-bake snack recipe of dreams!

Like my Cookie Dough Protein Bars, this recipe doesn't even require you to turn the oven on. Blessed.

No bake chocolate chip cookie dough but make it healthy and satisfying, ya dig? We are HERE FOR YOU.

The low down on star ingredients

• Chickpeas: The star of our cookie dough, which gives it body and mega nutrition! I developed this recipe with canned chickpeas, drained and rinsed well to eliminate the beany flavor.
• Oat flour: I found in recipe testing that this is the secret ingredient for doughy flavor. Don't skip it! You can easily make your own by whizzing oats in the blender until it resembles flour.
• Coconut sugar: I liked coconut sugar best here similar to brown sugar but a bit 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: Most recipes call for butter or nut butter but I took a different approach. A bit of coconut oil adds that token mouthfeel and this is essential for the right texture. It solidifies and helps thicken the cookie dough as well!
• Vanilla extract: Another thing that sets this recipe apart is a full tablespoon for ultimate cookie flavor. The extra vanilla brings this recipe to life!
• Walnuts: When I tested this wqithout walnuts, I really missed the crunch!

Let's make it!

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.

Healthier Edible Cookie Dough (with chickpeas!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Alexis Joseph
• 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

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Description

Quick, satisfying Edible Cookie Dough made in the food processor with better-for-you ingredients like walnuts, chickpeas (you can't taste 'em!) and chocolate chips, duh. A high fiber and high protein snack you and your kids can enjoy by the spoonful, with apple slices, or graham crackers. Vegan and gluten free!

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Ingredients

Units USM Scale 1x2x3x

• 1 15oz can chickpeas, drained and rinsed
• ⅔ cup oat flour (certified GF if necessary)*
• ½ cup coconut sugar
• 3 tbsp melted coconut oil
• 1 tbsp vanilla extract
• 2-4 tbsp milk of choice (I use almond milk)
• ½ tsp fine sea salt
• ⅓ cup chocolate chips (more if desired)
• ¼ cup walnuts, chopped (optional but delish!)

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Instructions

1. Place all ingredients except chocolate chips and walnuts in a food processor.
2. 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.
3. 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 key.

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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.

This isn't meant for baking. Make my vegan chocolate chip cookies with almond flour instead!