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Chickpea Cookie Dough
Edible cookie dough with a can of chickpeas hiding in it.
WORTH ITNobody guesses the chickpeas. Nobody. The fibermaxxing girlies are right about this one.
tested 2026-07 Three full minutes in the processor and a hard chill are what separate 'surprisingly great' from 'hummus with chips.'
Ingredients
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Instructions
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- Rinse the chickpeas until the water runs clear, then rub them dry in a clean towel - this also sloughs off some skins. The drier the chickpeas, the less bean the dough tastes.
- Food-process chickpeas, peanut butter, maple syrup, vanilla, and salt for a full , scraping down twice, until completely smooth. Under-processing is why people think this recipe is bad.
- Too loose? Add oat flour a tablespoon at a time until it scoops like dough.
- Pulse in the chocolate chips (or stir by hand to keep them whole).
- Chill - cold is where it stops tasting healthy.
- Eat with a spoon, stuff into dates, or roll into balls and keep in the fridge up to 5 days.
Notes
- A whole can of chickpeas goes in, so the batch carries real fiber and protein. Nobody tastes them.
- This is dough, not dough-for-baking - no leavening, no egg; it stays dough.
- Natural peanut butter (just peanuts and salt) keeps it scoopable; the sweetened kind makes it stiff and cloying.
When it goes wrong
- Tastes like hummus → under-processed or wet chickpeas; blitz longer, dry harder.
- Grainy → cheap blender or big-flake skins; peel more skins and process in a food processor, not a bullet.
- Too stiff → dry natural PB from the bottom of the jar; loosen with a teaspoon of milk.
- Too sweet → sweetened peanut butter stacking on the maple; use natural and re-taste before adding syrup.
Fibermaxxing trend, 2026