High Fiber Chickpea Edible Cookie Dough

I must confess. I am one of those girls who can sit down and clear a whole tub of edible cookie dough raw. As a kid I used to loveee sneaking in some cookie dough while baking with my mom; it felt like I was getting a bonus treat before the real thing was ready.

This cookie dough base is made from garbanzo beans believe it or not! Blended with creamy peanut butter, almond flour and maple syrup for sweetness, it’s the perfect fiber filled snack.

Before my edible cookie dough series went viral on tiktok, I made this “healthier” version for those of you who still want a sweet treat without all the butter and sugar.

I’m not going to come on here and say “this tastes just like the real thing!!” Because it doesn’t… its made out of garbanzo beans and no refined sugar. But if healthier snack alternatives are your jam and you want to indulge with something fun, then this recipe will do the trick.

Let me know what you think!!

Why You’ll Love This Recipe:

• One can of garbanzo beans blended with peanut butter, maple syrup, and vanilla creates a fiber and protein packed base that is genuinely satisfying and keeps you full in a way that the butter and sugar version simply does not
• The honesty of this recipe is the whole point. It does not taste exactly like the classic version and it does not pretend to. It tastes like a nourishing alternative that satisfies the craving without any of the refined sugar or raw flour
• Seven ingredients and one blender or food processor is the entire commitment for a snack that keeps in the fridge for a week
• This was the precursor to the viral edible cookie dough series on this blog and holds its own as a completely different but equally delicious approach to the same craving

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Key Ingredients:

• Garbanzo beans: The star ingredient and the one that surprises everyone. One well rinsed and drained can blends down into a surprisingly smooth and creamy base that has very little detectable bean flavor once the peanut butter, maple syrup, and vanilla are in. The beans add fiber, plant based protein, and a texture that actually works in a no-bake dough situation
• Peanut butter: A quarter cup adds healthy fats, richness, and that familiar nutty creaminess that makes this taste more like a dessert and less like a health food project. Make sure it is fully stirred if you are using natural peanut butter
• Almond flour: Two tablespoons adds a slightly doughy texture and nuttiness that bridges the gap between a bean puree and something that actually reminds you of cookie dough. It also absorbs some of the moisture from the beans and helps the dough firm up slightly in the fridge
• Maple syrup: The natural sweetener that does the sweetening work here completely without any refined sugar. Two tablespoons is a light hand so add a third if you want it sweeter and taste as you go
• Vanilla: Two tablespoons is a generous amount and it is exactly right. That much vanilla is what gives this dough its warm, bakery-like flavor that makes it taste like an intentional dessert rather than blended beans
• Chocolate chips: Half a cup folded in at the end so they stay whole and distributed throughout every scoop. The chocolate is what makes this feel like a treat and the classic chocolate chip combination works just as well here as it does in the full sugar version

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Tips for Success:

• Rinse the garbanzo beans very thoroughly before blending. Any residual brine from the can has a distinct flavor that will come through in the finished dough if you do not rinse it completely away. Rinse until the water runs completely clear
• Blend longer than you think you need to. Garbanzo beans need a full minute to two minutes in a high speed blender or food processor to become truly smooth and creamy. Stop and scrape the sides at least once during blending and keep going until there are no visible bean chunks
• Refrigerate for a few hours before eating if you can. The dough firms up significantly as it chills and the flavors meld together in a way that makes it taste noticeably better cold than it does freshly blended
• Fold the chocolate chips in with a spatula after blending rather than blending them in so they stay whole and give you chocolate in every bite

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Storage:

Store healthier edible cookie dough in an airtight container or jar in the refrigerator for up to one week. It firms up as it chills which makes the texture even better for scooping with a spoon. Give it a quick stir before eating if it has been sitting for a few days. This dough does not freeze well as the texture changes significantly when thawed so refrigerator storage is the way to go.

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FAQ:

Can I taste the garbanzo beans?
Honestly, a little bit yes if you are eating it warm straight from the blender. The bean flavor is subtle but detectable when it is freshly made. After a few hours in the fridge with the peanut butter, maple syrup, and vanilla doing their thing the bean flavor mellows significantly and what you are mostly tasting is the peanut butter, vanilla, and chocolate. If you are sensitive to bean flavor start with a smaller amount and blend in more peanut butter to balance it.

Can I use a different nut butter instead of peanut butter?
Yes. Almond butter gives you a milder, slightly sweeter flavor that is less detectable in the finished dough. Cashew butter is incredibly creamy and has an almost neutral flavor that blends in seamlessly. Sunflower seed butter is a great nut free option. Any creamy nut or seed butter you enjoy eating on its own will work here.

Can I use a different flour instead of almond flour?
Yes. Oat flour works well and adds a slightly different texture. Regular all purpose flour can be used but needs to be heat treated first by microwaving for twenty seconds to make it safe to eat raw. Coconut flour is much more absorbent than almond flour so if you use it start with just one tablespoon and add more only if needed.