A healthy vegan cookie dough recipe you can devour straight from the bowl! It tastes crave-worthy just like raw chocolate chip cookie dough made from scratch. This protein-rich recipe takes just 10 minutes to make and is dairy-free, gluten-free, and vegan. Made safe to eat without eggs or raw flour!

This is a sponsored post written by me on behalf of O3 Superfoods. The opinions, text, and recipe are my own creation. Thank you so much for creating the ultimate flax seed butter and for the support!

As a bona fide cookie dough fanatic, I’ll come up with any excuse to make cookies so I can actually eat the raw cookie dough instead. This has been a lifelong fixation, even before going vegan. In fact, one of the few treats we were allowed growing up in our 70’s granola style kitchen, was licking raw cookie dough off the beaters before mom put a fresh batch of cookies into the oven. My sister and I would get one beater each and it felt like Christmas.

Since then, I’ve explored raw cookie dough in many forms, from the little nuggets in Ben & Jerry’s ice cream to full on face-plants into the mixing bowl when “I really was just going to eat one spoonful!” So, it was high time to craft a recipe that’s just as irresistible as raw cookie dough but made with totally healthy ingredients that are safe to eat.

What’s in raw vegan cookie dough?

Embrace your inner Dora the Explorer, this cookie dough is made from chickpeas! Similar to dessert hummus, all the flavorful ingredients like peanut butter, vanilla, and maple syrup mask any trace of chickpea. Plus, you get all the protein and fiber of beans which makes this healthy treat ultra-satisfying.

-Speaking of healthy, I like to tuck a spoonful of flax seed butter into this recipe for a burst of Omega-3. It’s an easy way to get your daily dose of flax while eating a decadent dessert all at the same time! Read all about the health benefits of flax butter here.

-Quick cooking oats give the dough body and a cookie dough mouthfeel. You can use regular rolled oats in a pinch, but quick cooking oats will blend up creamier.

-We skip the vegan butter and use creamy peanut butter for rich flavor, healthy fats, and to help the dough stick together. Use almond butter for peanut allergies.

-Maple syrup provides just the right amount of sweetness and a hint of caramel flavor. You can also use agave if you prefer. Just make sure your sweetener is liquid.

-Baking soda is just for flavor since the dough will be eaten raw and doesn’t need to rise in the oven.

-The star of the show in chocolate chip cookie dough is chocolate chips! I love how mini chocolate chips pepper the dough with a burst of rich chocolate in every mouthful. But, hey, chocolate is beautiful in all forms so choose the shape and size you love most. To make it fully whole food, use raw cacao nibs.

Is vegan cookie dough safe to eat?

Yes! Unlike regular cookie dough, this recipe has no eggs, no dairy, (i.e. butter) and is completely safe to eat. It’s also flourless so you don’t have to worry about any harmful bacteria hidden in raw wheat grains.

Okay, so it’s healthy, but how does edible cookie dough taste?!

Cookie dough made from chickpeas tastes like that feeling of anticipation you get when plunging your spoon into the mixing bowl and scooping out a sweet, thick, and creamy, bite dotted with chocolate chips. Swoon!

It has a dense yet buttery mouthfeel with sweet pops of rich chocolate and vanilla notes.

Serving Suggestions

This recipe is meant to be eaten raw and not baked.

If you desperately need a baked, cookie, look no further than these Classic Vegan Chocolate Chip Cookies.
You can also roll the dough into little balls and eat them as energy bites just like these Super Seed Energy Bites.
Or scoop little bits into nice cream.
Spread a thick layer over the crust in Vegan Dark Chocolate Tart, before pouring in the chocolate filling. Just be sure to use a deep-dish tart pan to hold the extra layer of cookie dough.

I just know you’re going to love it!

Keep scrolling for step-by-step instructions and photos!

Ingredients

Makes 4 servings

1 can (15 oz. / 425g) of garbanzo beans, drained and well rinsed
¼ cup (2 oz.) of maple syrup
¼ cup of creamy peanut butter
2 teaspoons of vanilla
¼ teaspoon of baking soda (for cookie dough flavor)
¼ teaspoon of fine sea salt or kosher salt
1/3 cup (30 g) of quick-cooking oats
¼ cup (40 g) of mini chocolate chips or cacao nibs

How to make this recipe

Step 1

Step 2

1. Grab a food processor and tumble in your chickpeas followed by the maple syrup, peanut butter, vanilla, baking soda, and salt.

2. Process for 20-30 seconds and check to see if it is creamy with a bit of texture from the chickpeas.

3. Sprinkle in the oats and continue to process until it resembles cookie dough.

4. Pour in the chocolate chips and use a spatula to mix them in by hand. You can also use the pulse setting if you don’t mind some of your chips getting chopped up.

5. Scoop into a bowl to enjoy right away or refrigerate in an airtight container for up to a week.

Notes: This recipe is meant to be eaten raw and not baked.

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Yield: 4 Servings

Author: Carol Clayton