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Chickpea Cookie Dough (Vegan-Friendly, GF)

Updated: Jul 14, 2020

Disclosure: This post may contain affiliate links

Note: Blog post updated as of 05/13/2020. Originally Published on 01/18/2020

Chickpea Cookie Dough
Chickpea Cookie Dough

Reading the title of this recipe, you probably thought: “Gigi, this is why you don’t have any friends!”. To that I would say…you’re probably right. BUT! Anyone who tries this recipe will instantly want to be your best friend. Or, they’ll finish the bowl, use all the soap in your bathroom, and then ghost you. Eh, c’est la vie.

Chickpea Cookie Dough
Chickpea Cookie Dough

Now, I love me a good spoonful of raw, salmonella, bacteria-rich-flour filled cookie-dough as much as the next person. As a distance runner however, I like to sneak in some extra protein wherever I can. So this dough made with plant-based protein sources is a great snack alternative (with real cookie dough afterwards as dessert, obviously!)

Chickpea Cookie Dough
Chickpea Cookie Dough

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes about 4 servings


200 g - Frozen Cauliflower Florets

36 g - Peanut Flour/Powdered Peanut Butter - Sub 32 more grams of peanut butter

32 g - Creamy Peanut Butter - Sub nut or seed butter of choice

30 g - Date Syrup - Sub maple syrup or honey

60 ml - Almond Milk

1 x 15 oz Can - Chickpeas - Drained and Rinsed

35 g - Almond Flour

18 g - Coconut Flour

30 g - Chocolate Chips - Plus more for topping

1 tbsp - Lemon Juice

1/4 tsp - Kosher Salt - Omit if peanut butter is salted

1/2 tsp - Vanilla Extract

1/4 tsp - Almond Extract - Optional

3-4 tbsp - Water

Flaky Sea Salt - Optional for garnish


Place chickpeas in a bowl of clean water. Add lemon juice* and stir. Set aside for at least 10 minutes.

Meanwhile, add cauliflower to a microwave safe dish. Steam in the microwave for 3 minutes or until just cooked through*.

Place cauliflower in a clean dish towel. When cool enough to handle, squeeze as much liquid out of it as possible.

In a small dish, add peanut flour, peanut butter, date syrup, vanilla extract, and almond extract. Gradually add in water 1-2 tbsp at a time until a paste forms.

Drain and rinse chickpeas. Add them to a food processor along with cauliflower, peanut mixture, almond flour, coconut flour, and salt. Blend until smooth*. If the mixture is too thick, gradually add in almond milk until desired consistency is reached.

Pulse in chocolate chips.

Pour cookie dough into a an airtight container and allow to chill for at least half an hour before serving.

When ready to serve, scoop into bowls, top with more chocolate chips and sea salt and enjoy! You can also use it as a dip for fruit, or as a spread on toast.

Store in the fridge for up to 4 days.


  • The lemon juice helps to get rid of the “bean” taste.

  • Be careful not to over cook the cauliflower or you will be able to taste it.

  • Remember to scrape down the sides of the food processor as you go.

Looking for something fun to make using this cookie dough recipe? Try these Cookie Monster Chia Seed Puddings!

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