This easy chickpea cookie dough is the kind of snack that makes everyone happy! Soft, sweet, and safe to eat by the spoonful. It’s made with simple pantry staples (chickpeas, nut butter, and dates or maple syrup), no flour, no eggs, and no baking required! Kinda like “cookie dough hummus," but it's sweet like cookie dough without the bean flavor. Such a great snack that's high in fiber, protein, and iron!
Why You and Your Toddler Will Love This Chickpea Cookie Dough
- tastes like cookie dough – but without all the added sugar (and yes I had this husband-approved too!)
- no bake + no fuss – ready in 10 minutes flat
- naturally sweetened – sweetened with dates or maple syrup
- protein + fiber-rich – keeps littles full longer
- completely safe to eat – no raw flour or eggs
If you love this, then be sure to try out my peanut butter chickpea muffins and pumpkin chickpea muffins for other fiber-rich snacks!
Jump to:
- Why You and Your Toddler Will Love This Chickpea Cookie Dough
- Ingredients You'll Need
- How To Make Your Chickpea Cookie Dough
- Hint For The Best Chickpea Cookie Dough
- Substitutions
- Variations
- How To Serve Chickpea Cookie Dough To Toddlers
- Equipment
- Storage
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Easy Chickpea Cookie Dough (no bake, toddler-friendly snack)
Ingredients You'll Need
Here's what you'll need to make this easy chickpea cookie dough recipe:
- chickpeas: smooth base with plant protein + iron
- nut or seed butter: makes it creamy and cookie-dough-like, plus adds healthy fats + more protein for satiation
- maple syrup or dates: for sweetness without refined sugar
- vanilla extract: gives that classic cookie dough flavor
- optional add-ins: mini chocolate chips, oats, raisins, sprinkles, cinnamon, or a sprinkle of salt
See recipe card for quantities.
How To Make Your Chickpea Cookie Dough
- Step 1: Add chickpeas, nut or seed butter, soaked dates or maple syrup, and vanilla to a food processor.
- Step 2: Blend until smooth and creamy, adding 1-2 tablespoons of water or milk if needed. Scrape down the sides with a spatula as you go.
- Step 3: Stir in mini chocolate chips, oats, or cinnamon if using. Or whatever other mix-ins you're using!
- Step 4: Enjoy right away or chill for 30 minutes for thicker texture. Store leftovers in the fridge or freezer for easy snacks.
Hint For The Best Chickpea Cookie Dough
Rinse your chickpeas really well before blending, it helps remove that “bean-y” flavor and gives your cookie dough a smoother, sweeter taste. If you want it extra creamy, peel off the chickpea skins after rinsing (a little tedious, but totally worth it for the best texture!).
Substitutions
This easy chickpea cookie dough is already naturally gluten-free, dairy-free (if using dairy-free chocolate chips), egg-free, and nut-free!
- no sunflower seed butter?: use almond or cashew butter instead, peanut butter works too but the taste will be more peanut butter cookie flavor
- no dates?: swap for 3-4 tablespoon of maple syrup
- extra nutrients: add 1 tablespoon flaxseed or hemp hearts before blending
- no chocolate chips: stir in raisins, crushed freeze-dried fruit, sprinkles, or coconut flakes
Variations
Feel free to change this chickpea cookie dough recipe up by adding different mix-ins!
- chocolate chip cookie dough: stir in mini chocolate chips (or dairy-free chips)
- oatmeal raisin cookie dough: add ¼ cup oats + ¼ cup raisins + a pinch of cinnamon
- brownie dough: blend in 1-2 tablespoon cocoa powder for a chocolate version
- snack balls: roll the dough into small balls and chill for grab-and-go snacks
How To Serve Chickpea Cookie Dough To Toddlers
- serve as a dip with fruit or mini graham crackers
- spread on rice cakes, toast, or waffles
- roll into small “cookie dough bites” for snack boxes
- swirl into yogurt or oatmeal for extra protein
- bake at 350F for about 10 minutes for cookies
- freeze in mini portions for quick lunchbox add-ins
Equipment
You’ll need a food processor or high-speed blender to get that smooth, creamy cookie dough texture. A silicone spatula makes it easy to scrape down the sides and mix in chocolate chips or oats. If you’re portioning it into snack bites, a small cookie scoop works perfectly and airtight containers or jars are great for storing portions in the fridge.
Storage
Store your chickpea cookie dough in an airtight container in the fridge for up to 5 days. It firms up a bit when chilled, so let it sit at room temperature for a few minutes before serving to soften. For longer storage, freeze in small portions or roll into snack bites and freeze for up to 2 months, perfect for tossing into lunchboxes or snack plates!
Tiff's Dietitian Tip
Chickpeas are one of my favorite “hidden in plain sight” foods for toddlers because they're full of fiber, iron, and plant-based protein that help keep them full and energized. Pair this cookie dough with a source of vitamin C (like strawberries, kiwi, or orange slices) to help their bodies absorb the iron even better. And don’t stress if your little one eats this by the spoonful! It’s balanced, nourishing, and totally safe to enjoy raw!
FAQ
Yes! This recipe is made with simple, wholesome ingredients and no raw eggs or flour, making it safe for babies 9+ months. For babies under 1, skip the chocolate chips and use smooth nut or seed butter.
Not at all (in my opinion lol)! Once you blend chickpeas with nut butter, vanilla, and a touch of sweetness, it tastes just like classic cookie dough even my husband couldn’t tell the difference. Feel free to add more vanilla extract in if needed!
This recipe is meant to be eaten raw, but if you want to experiment, you can bake small scoops at 350°F for 8-10 minutes for soft, cakey cookie bites.
Serve it as a dip with fruit or mini graham crackers, roll it into bite-sized balls for snack plates, or spread it on toast or rice cakes for a quick, protein-packed snack.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with easy chickpea cookie dough recipe:
Easy Chickpea Cookie Dough (no bake, toddler-friendly snack)
Equipment
- high speed blender
Ingredients
- 1 15 oz can chickpeas drained + rinsed
- ½ cup sunflower seed butter or other nut/seed butter (cashew & almond work well here!)
- 2 teaspoon vanilla extract add more to taste
- 6 Medjool dates soaked + pitted (or ¼ cup pure maple syrup)
- 2-4 tablespoon water or milk as needed for blending
- pinch of salt
- ½ cup mini chocolate chips regular or dairy-free
Instructions
- Add chickpeas, sunbutter, vanilla, and dates (or maple syrup) to a food processor.
- Blend until smooth, adding water 1 tablespoon at a time until creamy. Scrape down the sides as needed.
- Stir in chocolate chips (or skip for baby-safe version).
- Enjoy right away or chill for 30 minutes for thicker texture. Store in the fridge or freezer for easy snacks.
Katherine H says
Super easy and customizable! Perfect for my sweet tooth!!
toddlerdietitiantiff says
So glad you loved it!! I'm thinking a sugar cookie version next - with half vanilla + half almond extract & sprinkles!
Briana says
This is so fun and easy to make. It tastes great. I got my 2 year old very picky eater to eat beans with this recipe so it’s a major win. Great to dip apples in. I highly recommend!
toddlerdietitiantiff says
Woohooo!!!! Love a picky eater approval!
Sara says
This was so easy and yummy! My toddler loved helping me make it too!
toddlerdietitiantiff says
Yayyy!! So glad y'all loved it and isn't it wild that chickpeas can taste like cookie dough?! lol