Drum roll, please! You’re about to have your mind blown by this creamy, edible vegan cookie dough recipe!

This vegan cookie dough was one of the early recipes in the Plant Ahead program, which later evolved into the PlantYou Planner. Even though making dessert with canned chickpeas was a novelty, members of the program trusted me enough to try it. And so, this edible vegan cookie dough quickly became one of the community favorites. Probably because it contains chocolate chips!

Vegan Cookie Dough

Why You’ll Love This Recipe

  • Show me a person who doesn’t like chocolate chip cookie dough… I mean, sure, maybe there are a few people out there, but they are the exception.
  • Unlike the “standard” edible cookie dough, this recipe is dairy-free, oil-free, and even gluten-free!
  • The secret ingredient of this recipe is chickpeas. Not only do they contribute to the creamy texture, they are also a fantastic source of protein. That’s right, this edible vegan cookie dough is healthy and packed full of plant-based protein!
  • It comes together in minutes! If you’re suddenly craving a sweet snack, this is a great option that takes very little time.
  • You don’t have to be an expert cook to make this. All you need is a blender or a food processor, and you’ll have a delicious and healthy dessert.

How to Make This Recipe

I like to gather all my ingredients first and then portion it out accordingly before following the recipe. I’m not sure if this procedure is just me but I like to do this simply because it saves me time when it comes to cleaning up. If you’re familiar with meal prepping you’d know that the clean-up can be quite the task sometimes. I like to minimize it as much as possible. 

Rinse and drain the canned chickpeas, then add them into your blender or food processor. Next, I add maple syrup, peanut butter, vanilla extract, and oats.

Vegan Cookie Dough
Vegan Cookie Dough

Process the mixture until the texture is totally smooth. You can stop a few times and scrape down the sides with a spatula, to make sure everything is mixed in evenly.

Transfer your vegan cookie dough into a large mixing bowl and carefully fold in the chocolate chips. Voila! 

Vegan Cookie Dough

Hack It!

  • You can enjoy this delicious dessert straight away… OR you can keep some of it in the fridge overnight. I can honestly tell you that it’s even better the next day!
  • If you’re allergic to peanuts, you can make this recipe with different nut butter, e.g. cashew or almond butter.
  • If you can’t have nuts at all, don’t worry! You can still enjoy this yummy snack. Just replace peanut butter with sunflower or pumpkin seed butter.
  • Can you make this edible cookie dough into actual cookies? Sure, with a few adjustments. Add another spoonful of oats or all-purpose flour, and half a teaspoon of baking powder. Bake at 375 F for about 15-20 minutes, and let your cookies fully cool down before you eat them.
  • If you’re struggling to find vegan chocolate chips, just chop up some dark chocolate.

Other Recipes You’ll Love

If you love desserts (and cookies in particular), you should get yourself a copy of the PlantYou Cookbook! Among WFPB 140+ recipes featured in this book, there are plenty of healthy and delicious desserts! Each recipe comes with an infographic to help you visualize the ingredients. Cooking has never been more enjoyable!

Vegan Cookie Dough

The Recipe: Vegan Cookie Dough

This edible chocolate chip cookie dough is fully vegan and high in protein!
4.93 from 13 ratings
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Servings: 6
Prep Time: 5 mins
Total Time: 15 mins

Ingredients

  • 1½ cups Canned Chickpeas , Drained & Rinsed
  • ½ cup All Natural Peanut Butter
  • ¼ cup Maple Syrup
  • 1 tsp Vanilla Extract
  • ½ cup Organic Dark Chocolate Chips
  • 1 tbsp Oats

Equipment

Instructions 

  • Drain and rinse your chickpeas.
  • Place chickpeas, peanut butter, maple syrup, and vanilla extract and oats in a food processor.
    Process until smooth.
  • Transfer cookie dough to a bowl and stir in chocolate chips.
    Divide into bowls, or roll into balls. Enjoy!
Calories: 311kcal, Carbohydrates: 34.3g, Protein: 10.2g, Fat: 17g, Saturated Fat: 5.4g, Sodium: 102.9mg, Potassium: 293.6mg, Fiber: 5.5g, Sugar: 19.1g, Vitamin A: 11.1IU, Vitamin C: 0.5mg, Calcium: 64.1mg, Iron: 2.7mg
Cuisine: American
Course: Breakfast, Dessert, Snack
Author: Pamela Kruusi