Vegan chickpea cookie dough naturally sweetened with Medjool dates. This healthy cookie dough is meant to be eaten raw, no baking required. Dairy-free, gluten-free and grain-free!

vegan chickpea cookie dough sweetened with dates

Who else’s guilty pleasure was eating raw cookie dough from the bowl? If so, this is for you! For obvious reasons this is not your typical cookie dough. The base made from chickpeas and cashew butter and it’s naturally sweetened with Medjool dates. When blended these ingredients turn into a cookie dough consistency. To thicken it up, I oped for ground chia seeds or coconut flour. This keeps the dough fourless while adding in some additional nutrients and fiber.  Add in some flavor enhances like vanilla, sea salt and chocolate chips and you have a vegan chickpea cookie dough that can satisfy a sweet craving!

vegan chickpea cookie dough sweetened with dates vegan chickpea cookie dough sweetened with dates

I took the time during one of my tests of this recipe to remove the skins from the chickpeas. Though somewhat tedious, this by far resulted in a smoother cookie dough. For this reason, I’ve included those steps in the directions. However, because it is a little time consuming, it isn’t completely necessary but just know the dough might be slightly gritty.

Also, you can use either ground chia seeds (hello omega-3 boost!) or coconut flour to help make the dough more pliable. I’ve tested both and they both get the job done of absorbing some of the liquid.


Chickpea Cookie Dough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jessica Bippen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 1/2 cups 1x


Units Scale

1 1/2 cup chickpeas, drained and rinsed

1/3 cup cashew butter

4 Medjool dates

2 tablespoons almond milk

1 tablespoon ground chia seeds or coconut flour

1 teaspoon vanilla extract

1/2 teaspoon salt

1/3 cup dark chocolate chips


Place the dates a bowl filled with hot water to soak for 5-10 minutes.

Take the drained and rinsed chickpeas and lay them on kitchen towel set flat on the counter. Fold half of the towel over the chickpeas and gently message them between the fabric. This will cause most of the skins to be either fully or partially removed. Simply pick the skins off and discard.

In a high-speed blender combine all the ingredients except the chocolate chips. Use the temper to get the mixture going; blend until smooth.Pour the dough into a airtight container and mix in the chocolate chips.

Enjoy straight from the container or keep in the fridge for a week. If portioned out, the cookie dough can be stored in the freezer for a month for when a sweet craving strikes.


To grind chia seeds I use a coffee grinder or nutribullet.

In place of ground chia seeds you can use coconut flour. For the smoothest texture, take the skins of the chickpeas. The cookie dough is best if eaten cold from the fridge or freezer.