Once you make this “cookie dough”, you’ll be wondering: Where has this recipe BEAN all my life?
10 • Servings: 24 Print Recipe
Ingredients
- 15oz can chickpeas (rinsed/drained)
- 1/2 cup nut butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup no added sugar dark chocolate chips
Directions
To a blender or food processor add: chickpeas, nut butter, vanilla extract, cinnamon, and sea salt.
Blend about 3-5 minutes, scraping down sides occasionally, until smooth & creamy.
Fold in 1/2 cup no added sugar dark chocolate chips (or your favorite chocolate chips).
Form into 24 cookie dough balls.
Store in an airtight container in the fridge for 5 days, or freeze for up to 3 months.
PS: This is one of my all time favorite recipes!! It’s meant to be eaten, uncooked, like cookie dough.
They aren’t really meant to be baked because they don’t have an exact cookie texture, but I do sometimes like to smash them down & bake them at 350F for 10 minutes to make them gooey.
Nutritional Facts for No Added Sugar Chickpea Cookie Dough
1 ball
24
Daily Value %*
3%
6%
5%
0%
3%
2%
4%
4%
0%
2%
6%
2%
* Daily Value % based on a 2000 calorie diet.
Elizabeth says
Chickpea; peanut butter; dark chocolate chips, all have carbs— how can this recipe be zero carb?
DJ Blatner, RDN says
Hey there! Thanks for visiting my website. I LOVE this recipe! Each one has 6g carbs.
Gunjan Gupta says
Definitely going to try ..Real healthy recipe.During this lockdown I am actually searching for easy and healthy recipes and all your recipes are perfect at this time ..Thanks
DJ Blatner, RDN says
Hey! Thank you for stopping by & for the positivity! The world needs more people like you! Sending high immunity vibes! xx
Cindy says
Recipe says No added sugar not zero carb. Chickpeas naturally contain valuable complex carbohydrates and fiber which are important for GI health and overall health. Over 70% of your immune system is located in your gut so it’s important to feed it well and chickpeas and other beans are an excellent choice.
I’m also an RDN and am going to try this recipe now. Have made a few chickpea/chickpea flour baked recipes lately which I’ve enjoyed. Thanks for posting it.
DJ Blatner, RDN says
Cindy! This is seriously my favorite recipe ever. I can’t be without it! They are just the perfect afternoon treat w/ my roasted dandelion beverage (Dandy Blend)!!! Enjoy!!!
Cindy says
Hi. Just finished making them. I prefer less salt and more cinnamon but love that there’s no added sugar. I’m always looking for such recipes. I took 1/2 the recipe and added about 1/2 a beaten egg and baked them at 350 for 9 minutes. The chocolate gets melted which is good. Thanks for the recipe.
Elizabeth Casparro says
Hi! I’m a fellow Registered Dietitian Nutritionist and just tried the recipe since I have a sweet tooth and am always looking for healthier treat ideas. Does it make a difference if you use white beans? I tried it with those and can definitely taste the beans and feel like it needs some sugar (maybe pureed dates?). Otherwise, great recipe!
DJ Blatner, RDN says
Definitely better with chickpeas & well rinsed! I LOVE this recipe as written, but change it up however you like!!!!
ThinkNutritionRD says
Going to try it out! Fellow RDN here as well. I made air-fried Reese’s garbanzo beans last week and this has similar components (perfect as I still have all the ingredients)
DJ Blatner, RDN says
Those Reese’s garbanzo beans sound so FUN! This cookie dough is my FAVORITE!!! xx
Debbie says
And you don’t have to bake them?
DJ Blatner, RDN says
Right! No baking. It’s like eating the unbaked cookie “dough.” But without eating raw eggs!
PS: You can actually smash them down & bake them for 10 minutes in 350 degree F oven. They don’t really have a classic chocolate chip cookie texture, but the chocolate melts and they taste like delicious hot cookies!
Abbeydove says
We really liked this, with a couple of adjustments. I used Eden organic garbanzos and Sunbutter, since my son has peanut allergy. I think Eden’s garbanzos tend to be a little firmer, which is usually an asset, but maybe not in this case. This definitely gave my food processor a workout!
After tasting the batter I added another half teaspoon of cinnamon, another quarter teaspoon of salt (I was using kosher sized salt) and, honestly,
two tablespoons of maple syrup. (I know we probably just haven’t re-educated our taste buds enough, but alas, that’s where we are. I really wanted to make this a viable treat for the whole household, kid and spouse included!)
Next time I would reduce the amount of vanilla extract to two teaspoons, because I could taste the alcohol part of the extract in my “dough,” I might also follow the suggestion of another commentator above and try using a couple of dates soaked in hot water instead of the maple syrup. That might help thin it just a little, too!
I was skeptical about whether I’d truly get 24 servings out of this, but using my trusty 1 inch melon ball/cookie scoop, I got pretty darn close. They released well, too. Anyway, thank you so much for the recipe! It’ll help me deal with treat cravings without caving in to a much less healthy choice.
DJ Blatner, RDN says
Glad you gave them a try & put your own spin on them. This is one of my favorite recipes of all time! xx DJB