This healthy chickpea vegan cookie dough seems sooooo indulgent, but it's actually a pretty healthy dessert option.
Free from eggs, you don't have to worry about this cookie dough making you sick. And even if you overdo it, you can rest assured knowing that you're eating a relatively healthy dessert.
While chickpea cookie dough definitely sounds like the grossest mashup to ever walk the face of the earth, they actually blend down really well in this sweet treat.
The trick here is boiling the chickpeas so they become nice and soft, an idea which I got from Cookie + Kate's amazing hummus recipe. With protein powder and a bit of sweetener added in, they also lose their bean-y taste.
To be honest with you, if anything might make this cookie dough taste unappetising, it's not the beans but the protein powder. I've noted it a few times in the recipe, but it's very important here: You need to use a good-tasting protein powder.
Some vegan options taste kind of plant-y, which is usually fine. But in a recipe like this, it'll totally mess it up.
Which Protein Powder Should I Use?
I've only tried a few vegan protein powders, so I can't give you an overview of everything on the market. But I can tell you which one I used here.
My choice for this recipe is Macro Mike's vanilla salted protein. It tastes sweet, mixes well, and incorporates easily into this dessert. Whatever protein powder you use, would suggest choosing one that's on the sweet side here. Otherwise, the cookie dough may not taste, well, like cookie dough.
DON'T use a vegan protein powder which tastes like a vegan protein powder. If you know what I mean. If you feel like your protein has some flavours that taste grassy or too plant-like, it will seriously mess up the flavour profile of this recipe. I'm guessing you'll hate it.
I've made similar mistakes in the past. Learn from my mistakes!
How Do I Eat This Healthy Cookie Dough?
Here's where the fun comes in!
If you've ever wanted to eat cookie dough by the spoonful, now is your opportunity.
Other ways to use your healthy vegan chickpea cookie dough:
- use as a filling in baked oats
- as a topping on a yogurt bowl
- freeze in ice cube trays and add to nice cream/ smoothies
📖 Recipe
Healthy Vegan Chickpea Cookie Dough
- Total Time: 15 minutes
- Yield: 8 1x
Description
This healthy vegan chickpea cookie dough contains healthy ingredients (and no egg) so you can eat it without feeling sick afterwards. Make sure you use a GOOD TASTING protein, or it won't turn out to taste very nice.
Ingredients
- 1 can chickpeas (drained and rinsed)
- ½ tsp baking soda
- ¼ cup oats (blended into flour)
- 40 g vanilla protein powder (make sure it tastes good, or it will ruin the cookie dough)
- ¼ -½ cup almond milk
- 2 tbsp syrup (maple or rice malt)
- 2 tbsp peanut butter (smooth)
- 1 pinch sea salt
- ¼ cup vegan-friendly chocolate chips
Instructions
- Bring a large pot to a boil, add chickpeas and baking soda and boil for 15 mins to let chickpeas soften.
- Meanwhile, blend the oats to make them into oat flour.
- Once the chickpeas are ready, drain and add to blender with the oat flour and all remaining ingredients except chocolate chips.
- Blend until the texture resembles cookie dough, adding more almond milk as needed.
- Once you've achieved the right consistency, mix through chocolate chips.
- Eat on its own as a cheeky dessert, or use in nice cream/ smoothies/ yogurt bowls.
- Prep Time: 15 minutes
- Category: Dessert, Snack
- Cuisine: Australian
Nutrition
- Calories: 132
- Carbohydrates: 16.4
- Protein: 7.7
📖 Recipe
Healthy Vegan Chickpea Cookie Dough
- Total Time: 15 minutes
- Yield: 8 1x
Description
This healthy vegan chickpea cookie dough contains healthy ingredients (and no egg) so you can eat it without feeling sick afterwards. Make sure you use a GOOD TASTING protein, or it won't turn out to taste very nice.
Ingredients
- 1 can chickpeas (drained and rinsed)
- ½ tsp baking soda
- ¼ cup oats (blended into flour)
- 40 g vanilla protein powder (make sure it tastes good, or it will ruin the cookie dough)
- ¼ -½ cup almond milk
- 2 tbsp syrup (maple or rice malt)
- 2 tbsp peanut butter (smooth)
- 1 pinch sea salt
- ¼ cup vegan-friendly chocolate chips
Instructions
- Bring a large pot to a boil, add chickpeas and baking soda and boil for 15 mins to let chickpeas soften.
- Meanwhile, blend the oats to make them into oat flour.
- Once the chickpeas are ready, drain and add to blender with the oat flour and all remaining ingredients except chocolate chips.
- Blend until the texture resembles cookie dough, adding more almond milk as needed.
- Once you've achieved the right consistency, mix through chocolate chips.
- Eat on its own as a cheeky dessert, or use in nice cream/ smoothies/ yogurt bowls.
- Prep Time: 15 minutes
- Category: Dessert, Snack
- Cuisine: Australian
Nutrition
- Calories: 132
- Carbohydrates: 16.4
- Protein: 7.7
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If you try this recipe, please let me know what you think in the comments! I'd love to hear 🙂
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