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    Home » Snack

    Low Calorie Chickpea Cookie Dough

    Published: October 18, 2023 · Modified: November 26, 2024 by Kate · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

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    Pinterest pin of low calorie cookie dough.

    This Low Calorie Cookie Dough recipe is made with chickpeas, a dash of nut butter, a drizzle of honey, and a sprinkle of chocolate chips. It's a delicious edible raw cookie dough perfect for your sweet tooth.

    A roll of cookie dough with some slices.
    Jump to:
    • Chickpea Cookie Dough
    • Why You'll Love This Recipe
    • Ingredients You'll Need
    • Equipment
    • Step-By-Step Instructions
    • Expert Tips
    • Variations
    • Storing & Freezing
    • Recipe FAQ's
    • More Low Calorie Recipes
    • Low Calorie Cookie Dough
    • #respond

    Check out my Low Calorie Protein Shake and my 100 Calorie Blueberry Muffins for more low calorie treats!

    Chickpea Cookie Dough

    Sometimes you just need that cookie dough fix! Traditional cookie dough is not safe to eat because of the raw flour, raw eggs and harmful bacteria. This easy edible cookie dough recipe is as good as the real thing, but without the worry of e. coli. 

    Made from a base of chickpeas (yes, really!), blended with the creaminess of natural peanut butter and a little bit of honey, this cookie dough is perfect for cookie dough lovers.

    Three slices of cookie dough on parchment paper.

    More homemade treats with peanut butter: Cool Whip Peanut Butter Cups

    Why You'll Love This Recipe

    • This easy recipe uses basic ingredients and natural ingredients that are all found at your local grocery store. 
    • With a handful of ingredients and a quick blend, you'll have your very own sweet treat ready to enjoy.
    • You can shape these dough balls to your liking for built-in portion sizes. It's snacking made smart and enjoyable.

    Ingredients You'll Need

    Labeled ingredients for the cookie dough.
    • Chickpeas: They're the base of this gluten-free cookie dough, an they give it a creamy texture. These are also known as garbanzo beans. These little beans are nutritious and have healthy fiber and protein. Try to find organic, no sodium added chickpeas.
    • Natural Nut Butter: Peanut or almond, your choice – either way, it adds an amazing richness.
    • Honey: Brings a touch of sweetness without anything artificial. You can also use pure maple syrup for an edible vegan cookie dough recipe, or a low-carb sweetener syrup of your choice.
    • Dark Chocolate Chunks or Chips: Brings in a deep cocoa flavor. You can also use mini chocolate chips.
    • Vanilla Extract: Vanilla flavor. Need I say more?
    • Salt: A pinch of salt brings out the flavors better. Omit if you're trying to watch your sodium.

    More tasty treats to make: Peanut Butter Chocolate Oatmeal Balls

    Equipment

    • Colander
    • Food processor
    • Spatula or wooden spoon, to scrape down the mixture in the blender
    • Plastic wrap
    • Optional: Cookie scooper to form small cookie dough bites

    Step-By-Step Instructions

    Step 1: Rinse and drain the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.

    Step 2: In a food processor, combine the chickpeas, peanut butter, honey, vanilla extract, and salt. Blend until the mixture becomes smooth and creamy. You may need to scrape down the sides of the food processor bowl occasionally.

    Step 3: Transfer the blended mixture to a bowl and fold in the dark chocolate chips or chunks. 

    Step 4: Wrap the cookie dough in plastic wrap, then refrigerate for about 30 minutes. Chilling the dough will make it easier to shape.

    Step 5: Once the dough has chilled, you can scoop out small portions and shape them into cookie dough bites.  

    NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

    Sliced cookie dough on a white table.

    Expert Tips

    • Rinse the chickpeas thoroughly to remove excess starch and any salt (if the can contains salt). Pat them dry with a paper towel to prevent any moisture from affecting the texture of your dough.
    • If your peanut butter is a bit thick, gently heat it in a microwave-safe bowl for easier mixing.
    • Chilling the dough before shaping it into small pieces is key. This helps it firm up, making it easier to scoop and shape.

    Variations

    • Protein: Add whey protein, or your favorite type of protein powder for an edible protein cookie dough recipe.
    • Coconut: Mix in unsweetened coconut flakes for a tropical twist.
    • Berry: Add a burst of freshness with dried cranberries or blueberries.
    • Banana: Mash in a ripe banana for natural sweetness and a creamy texture.

    Storing & Freezing

    Storing: Store the cookie dough in an airtight container in the refrigerator to keep them fresh. It should stay good for up to a week.

    Freezing: Arrange the cookie dough bites on a baking sheet lined with parchment paper. Make sure they're not touching each other. Pop the baking sheet into the freezer for a couple of hours. This will prevent them from sticking together when you store them. Once the bites are frozen individually, transfer them into a freezer safe airtight container or a zip top freezer bag. Store in the freezer for 2 to 3 months.

    Recipe FAQ's

    Can I use canned chickpeas for this recipe?

    Absolutely! Canned chickpeas work perfectly fine. Just make sure to drain and rinse them thoroughly.

    Can I use a different nut butter?

    Definitely! While the recipe calls for creamy peanut butter or almond butter, feel free to experiment with other nut butters like cashew butter or sunflower seed butter.

    Can I replace honey with another sweetener?

    Of course! If you're looking to skip honey, you can use maple syrup, agave nectar, or a stevia-based sweetener. I would avoid using white sugar or brown sugar.

    Can I bake these into cookies?

    No, it's not a good idea. This recipe isn't the same as chocolate chip cookie dough.

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    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter!

    Thumbnail of low calorie cookie dough.

    Low Calorie Cookie Dough

    5 from 2 votes
    By Kate
    This low calorie cookie dough recipe is made with chickpeas, a dash of nut butter, a drizzle of honey, and a sprinkle of chocolate chips. It's a delicious edible raw cookie dough perfect for your sweet tooth.
    Pin Recipe Print Recipe Save RecipeSaved!
    Prep 15 minutes mins
    Total 15 minutes mins
    Servings 12
    Calories 82kcal
    Prevent your screen from going dark

    Special Equipment

    • Fine Mesh Strainers
    • Food Processor
    • Stainless Steel Mixing Bowls
    • Plastic Wrap

    Ingredients
     
     

    • 1 cup chickpeas cooked and drained (try to find no-sodium canned chickpeas)
    • ¼ cup natural peanut butter unsweetened
    • 2 tablespoons honey
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • ¼ cup dark chocolate chips or chunks

    Instructions
     

    • Rinse and drain the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
    • In a food processor, combine the chickpeas, peanut butter, honey, vanilla extract, and salt. Blend until the mixture becomes smooth and creamy. You may need to scrape down the sides of the food processor bowl occasionally to ensure even blending. Give it a taste and see if you need to add more sweetener.
    • Transfer the blended mixture to a bowl and fold in the dark chocolate chips or chunks.
    • Wrap the cookie dough in plastic wrap, then refrigerate for about 30 minutes. Chilling the dough will make it easier to shape.
    • Once the dough has chilled, you can scoop out small portions and shape them into cookie dough bites.

    Notes

    • Rinse the chickpeas thoroughly to remove excess starch. Pat them dry with a paper towel to prevent any moisture from affecting the texture of your dough.
    • If your peanut butter is a bit thick, gently heat it in a microwave-safe bowl for easier mixing.
    • Chilling the dough before shaping it into small pieces is key. This helps it firm up, making it easier to scoop and shape.
    • Storing: Store the cookie dough in an airtight container in the refrigerator to keep them fresh. It should stay good for up to a week.
    • Freezing: Arrange the cookie dough bites on a baking sheet lined with parchment paper. Make sure they're not touching each other. Pop the baking sheet into the freezer for a couple of hours. This will prevent them from sticking together when you store them. Once the bites are frozen individually, transfer them into a freezer safe airtight container or a zip top freezer bag. Store in the freezer for 2 to 3 months.

    Nutrition

    Calories: 82kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 9mgSodium: 102mgPotassium: 77mgFiber: 1gSugar: 5g

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Tried this recipe?Give it a star rating and leave a comment below!

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