This edible chickpea cookie dough dip is the healthiest vegan protein snack. Delicious to dip crunchy apple slices or to eat by the spoon on its own, to fix a cookie craving. Bonus, one serving will bring you 6g of protein and only 150 kcal!
Calling all the cookie dough lovers with this healthy cookie dough recipe made of chickpeas! I know you are wondering if chickpea cookie dough actually tastes good, right?
Is it like a sweet hummus kind of recipe? Well, let me reassure you, chickpea cookie dough doesn’t taste like chickpea or hummus at all.
Quite the opposite, it tastes sweet and smooth, and chickpeas are only adding a creamy smooth texture and proteins, no flavors!
How to make chickpea cookie dough?
It’s easy to make this vegan recipe at home. There are only a few little tricks to follow to create the best fluffy, smooth dip. Let’s see the important steps to achieve the best protein chickpea cookie dough dip.
Peel off the skin of chickpeas
The recipe calls for canned chickpeas, which is the fastest and easiest way to make a chickpea cookie dough recipe. Obviously, canned chickpeas come with a fine, slurpy translucent skin on each bean.
While chickpea skin is edible, it doesn’t create a smooth cookie dough dip if you keep it on. That’s why you must remove the skin before making this recipe.
In order to peel off the chickpea skin, rub the chickpeas vigorously between your hands, and the skin will fall off effortlessly.
You can also proceed one by one, squeezing the chickpea between your index and thumb, and the skin will go off in a second.
Use a food processor
This recipe must be made in a food processor. In fact, it’s quite a thick dip, not runny or liquid, and it doesn’t come together in a blender.
The reason is simple, blender bases are not wide enough, and you need a lot of liquid to blend dry ingredients in a blender. Therefore, you can’t make chickpea cookie dough in a blender.
The chickpea will remain coarse and will never get as smooth as in a food processor.
Blend it well
You need some patience to turn the chickpea and nut butter into a creamy smooth dough. First, blend at high speed for 30 seconds.
Then, stop the food processor, scrape the sides and bottom of the food processor bowl and finally add the flours. Blend again up to 1 minute or until the dough is smooth.
Choice of nut butter
Depending on the flavor you expect for your cookie dough, you have different nut butter options.
- Plain cookie dough: use cashew butter, it is low in flavor, and the dough will taste like plain vanilla cookie dough.
- Peanut butter cookie dough: use crunchy or smooth peanut butter.
- Almond chickpea cookie dough: use almond butter. This option creates a darker color, but it is higher in healthy fat and lower in carbs.
Adding the chocolate chips carefully
I recommend you store the cookie dough for 10 minutes in the fridge before incorporating chocolate chips. In fact, the blending process transfers heat to the chickpea batter resulting in a lukewarm dip.
Therefore, if you add the chocolate chips straight away, they could melt, and the dip would turn into a chocolate chickpea dip. It is still tasty, but probably not what you expect from this chickpea chocolate chip cookie dough!
Chickpea cookie dough calories
This is a healthy cookie dough snack, high in protein, fiber, and healthy fat. It is not a high-calorie snack, though, as 1/4 cup of this protein chickpea dip brings you 155 kcal and 6g of protein.
One serving of this vegan snack recipe reaches the calorie target and nutrients of a fulfilling, healthy snack.
However, if you are watching your calories, below are my tips to decrease your calories per serving and make this vegan snack low fat!
- Nut butter – replace nut butter with protein powdered peanut butter (affiliate link). It contains 70% less fat and therefore and fewer calories. Follow the manufacturer’s instructions to create the amount of peanut butter required by this recipe and add in the recipe as a peanut butter replacement. This will also create high protein chickpea cookie dough!
- Chocolate chips – don’t add chocolate chips in your dip or use cocoa nibs for a no sugar crunchy chocolate addition.
- Almond flour – replace almond flour with homemade oat flour. It is higher in carbs but lower in calories as it contains less fat.
Can I bake this chickpea cookie dough?
Yes, you can bake this recipe to make delicious chickpea cookies. However, I recommend adding 1/2 teaspoon of baking powder to the recipe to make the cookies fluffier. Bake the cookie dough at 180C/350F for 12 minutes.
More protein snack recipes
You may also want to try these easy vegan snack recipes loaded with proteins:
Made this chickpea cookie dough dip recipe and want to share a picture of your creation with me? Come on Instagram to share and connect with other TheConsciousPlantKitchen followers and me.
Your friend, Carine
Chickpea Cookie Dough Dip
- 1 ⅛ cup Canned Chickpeas - canned, drained, skin removed - this matches the amount of a 400g can of chickpea!
- ⅓ cup Peanut Butter - or powdered peanut butter, rehydrated for a low fat, low calorie, high protein boost
- 3 tablespoons Maple Syrup
- ¼ teaspoon Salt
- 3 teaspoons Vanilla
- 3 tablespoons Oat Flour
- 1 tablespoon Almond Flour - or more oat flour if preferred
- 2 tablespoons Almond Milk
- Open a can of chickpea, drain and measure 1 1/8 cup (or weight 200g/7 oz), which is usually what you get for a regular 400g/14 oz can of chickpea.
- Place the chickpea on a clean towel and place another towel on top. Massage to dry the chickpea and loosen the chickpea skin.
- Peel off the skin of each chickpea, it is time-consuming but believe me, it makes the cookie dough way better. Simply squeeze each chickpea between your thumb and index to easily peel off the skin. Discard all skin.
- Place the chickpeas in a food processor with the S blade attachment.
- Add peanut butter, maple syrup, vanilla, salt, and almond milk.
- Blend on high speed for 30 seconds.
- Stop the food processor, scrape the sides and bottom of the food processor bowl with a spatula. Add in almond flour and oat flour.
- Process again for 30 seconds - 45 seconds or until the dough is smooth. If not, you can scrape down the bowl again and repeat the processing steps in 30-second bursts. If the dough is too thick to your linking add up to 3 tablespoons of almond milk, always adding 1 at a time, process, taste, and adjust!
- Transfer the cookie dough to a serving bowl and stir in vegan chocolate chips. Note that if you blend the chickpea for a long time the batter may be slightly lukewarm and melt the chips. If so, store the dip for 10 minutes in the fridge before stirring the chocolate chips into the batter.
- Serve immediately as a vegan protein snack with slices of apples, pear to dip in, or eat raw with a spoon.
- Store up to 4 days in the fridge, in an airtight container.