These Vegan Chickpea Cookie Dough Bowls are a sneaky way to have healthy cookie dough for breakfast!
Do you know what dreams are made of?
No, not REM cycles and brain chemistry and all that buzzkill science. I’m talking about edible dreams. The kind that live in a bowl, require zero baking, and happen to taste like cookie dough but still pass for breakfast. And before you get all skeptical on me—yes, they’re made with chickpeas. And no, you won’t taste them.
I came up with this bowl after a round of late-night snack attacks and not enough energy to roll anything into balls. I had leftover chickpea cookie dough from the peanut butter bites and thought, you know what? We’re just skipping the formality. Bowl. Spoon. Done. It’s salty-sweet, rich with peanut butter, and a little crunch from the chocolate chips; and somehow, it doesn’t make me feel like I ate three spoonfuls of straight-up sugar. Plus, it all comes together in the food processor, which means less mess and more chill. Win-win.
Are Vegan Chickpea Cookie Dough Bowls Healthy?
While I wouldn’t outright call it a health food, it’s got a lot going for it. Chickpeas contain fiber and protein, which means this snack will actually keep you full. Peanut flour and peanut butter add healthy fats and even more protein, and almond milk brings in some vitamin E (plus vitamin D and calcium if it’s fortified).
This recipe is also naturally gluten-free and vegan (just make sure you check your chocolate chips). If you want an unrefined sweetener with a similar texture, you could swap the agave nectar for honey or maple syrup.
Chickpeas In Disguise
Okay, so who the heck wants legumes in their cookie dough? Before you raise your pitchforks at me, I swear on my favorite spatula: no one has ever guessed that there are chickpeas in this recipe.
The chickpeas get completely blended up into a creamy, dough-like mixture that, when combined with peanut butter and chocolate, transforms into something brand new. Think of the chickpeas as secret agents on a mission to make your desserts healthier.
How Do I Store Leftovers?
Pop the cookie dough in an airtight container and keep it in the fridge. It’ll last up to 4 days, but it’s best enjoyed within the first 2 when it’s still soft and scoopable.
Serving Suggestions
I like to sip on an Iced Latte while enjoying my chickpea cookie dough bowls. You could also top them with a spoonful of Dairy-Free Vegan Caramel Sauce or Almond Butter.
Ingredients
- 1/2 cup chickpeas
- 2 tablespoons peanut flour
- 1/2 teaspoon vanilla extract
- 1 tablespoon light agave nectar or to taste
- 1 tablespoon peanut butter plus additional for serving
- 1 1/2 tablespoons unsweetened vanilla almond milk plus additional for serving
- Pinch of salt
- 1 tablespoon vegan mini chocolate chips
- Pinch of cinnamon for garnish
Instructions
- In a small food processor, blend the chickpeas, peanut flour, vanilla extract, agave, peanut butter, almond milk, and pinch of salt until smooth and creamy. You may need to scrape down the sides of the bowl every so often. Additionally, the chickpeas will not break down entirely, which you want for some good cookie-dough-like texture.
- Once blended, transfer the mixture to a bowl and pour additional almond milk around the outside. Top with more peanut butter (if desired), the chocolate chips, and an optional sprinkle of cinnamon.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This looks great, I would👌🏻
Hope you enjoy the recipe. Thanks for reading!