Chickpea Cookie Dough

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Chickpea Cookie Dough is a sweet, creamy, no-bake, edible cookie dough recipe you can make in minutes! There are several ways to customize it to your liking. So experiment and enjoy! {Vegan + Gluten-Free}


  • 1 15.5 ounce can chickpeas, rinsed and drained
  • 1/4 cup sunflower butter
  • 1/23/4 cup old-fashioned rolled oats
  • 34 tablespoons liquid sweetener (See Notes)
  • 2 tablespoons dairy-free milk
  • 2 tablespoons vanilla
  • Pinch of sea salt
  • 1/2 cup allergen-friendly chocolate chips


  1. In a food processor or high-speed blender combine the rinsed and drained chickpeas, sunflower butter, old-fashioned rolled oats, liquid sweetener, vanilla, sea salt, and milk alternative of choice. Pulse the ingredients about 5 or 6 times. Then scrape the sides of the work bowl and set the food processor on a LOW setting. Blend until the desired consistency is reached.
  2. Transfer the Chickpea Cookie Dough to a bowl and stir in the chocolate chips.
  3. Store in an airtight container for up to 5 days.


  • 100% pure maple syrup (vegan), agave nectar (vegan), or 100% pure honey are all options that are worth trying in this recipe.
  • Adjust the quantity of ingredients used. This is definitely a taste-test-as-you-go kind of recipe. If your sunflower butter come already salted, then you might not need any additional salt. If it’s heavily sweetened with sugar, then you may not need a lot of liquid sweetener. Additionally, you can adjust the amount of old-fashioned rolled oats to create a light, creamy texture or a thicker, oatmeal cookie-like consistency.
  • Roasted sunflower seeds are best. Roasted sunflower butter offers a rich, vibrant flavor that enhances the recipe. So when you’re reading the ingredient label to check for salt and sugar, take a moment to see whether the sunflower seeds are roasted or not. If they aren’t, then keep looking for one that is.
  • Grind the old-fashioned rolled oats ahead of time for a smoother texture. This is entirely optional but also another way to adjust the texture and consistency of your Chickpea Cookie Dough.
  • It’s helpful to have a food processor (first choice) or a high-speed blender (second choice). However, in my experiments (there were several!), I found the food processor required the least amount of liquid to blend everything. In the high-speed blender, I HAD to add more dairy-free milk to get things going and to keep the blades from clogging. Your blender may work differently than mine, so you may not run into the same situation.