This healthy easy vegan edible cookie dough is made from chickpeas, dates, nut butter, and oats. It takes just 5 minutes to whip up and is a delicious, high protein snack or dessert.
Hey Internet, have you been hearing about the edible cookie dough trend? I resisted the idea at first (why not just make cookies?!), but when I tried it I was hooked!
I'm sure a lot of you, myself included, ate raw cookie dough as a kid. I know I always licked batter out of bowls and off the cake beaters too.
But it's actually very dangerous to do this.
Raw / uncooked flour can contain bacteria that can cause disease. The US Center for Disease Control recommends not to eat any uncooked batter, dough, or flour (even a taste) for fear of e.Coli or other diseases.
I know you might be thinking you were fine and this is just new-age nonsense, but with the meat industry practices leaching animal diseases into our crop water at a higher rate than ever before, I would not take my chances.
However, cooking flour kills this bacteria makes it safe to eat, so make all the cakes and cookies!
But first you should make this flourless, totally safe and healthy to eat raw, oatmeal raisin edible cookie dough.
This recipe only calls for 6 ingredients and is super customizable! You can also whip up a big batch of this as meal prep and eat it as snacks or dessert throughout the week.
It's also a fun way to pack in some protein for kids and feed them a snack you feel good about.
There are only 6 ingredients so let's get into that next.
What Do I Need to Make Edible Cookie Dough?
The first, and possibly weirdest thing, is chickpeas. You may be wondering, will this cookie dough taste like hummus?
First, no, it does not taste like hummus. To me, it tastes just like the cookie dough I grew up eating. It's sweet, thick, and nutty (like me, lol).
Second, the chickpeas are a great high protein base for this recipe and they are what make it so that you don't need to use flour, as they help hold the whole thing together.
I used unsalted canned chickpeas, but you could definitely use regular canned chickpeas (most cookie recipes have a little salt) and just rinse them. You can also use chickpeas cooked from scratch.
Next, you'll also need something sticky to hold it together, like nut butter. Peanut, almond, or cashew butter all work well for this recipe.
For a nut-free option, try sunbutter or tahini.
Now you'll need something dry but with a good texture. I chose rolled oats for this. Make sure to buy certified gluten-free oats if you need to.
For sweetness, I used medjool dates. Dates are a great, healthy way to sweeten things and they're packed with nutrition like antioxidants and fiber. They're a healthy alternative to sugar.
You can use maple syrup or another liquid sweetener in this recipe, just use less and add more as you process the mixture to make sure it all sticks together.
It's optional, but if you'd like your vegan edible cookie dough more silky instead of chunky, add some non-dairy milk (any will work) to the food processor while it's mixing. I do about ¾ of a cup, but start with half a cup and see how you like it.
For chunk, I used raisins in this recipe because I love oatmeal raisin cookies! But if you want to use chocolate chips, other dried fruit, or anything else, just fold it in after processing. Let me know in the comments what you'd like in this cookie dough.
Finally, Vanilla extract is optional in this recipe, but I like it because it really makes it taste like a baked good.
Now that we've talked about the ingredients, let's talk about how easy it is to make this vegan chickpea cookie dough!
How to Make Chickpea Cookie Dough
This is so easy I don't even need this section: chuck everything (only part of the raisins) into the food processor and combine!
However, I have a few tricks up my sleeve to make it easier.
First, just pulse the pitted dates a few times until they're more of a thick paste. Then, add your oats and peanut butter and combine.
Next, add in just a quarter cup of the raisins, the chickpeas, and the vanilla extract if using. Blend again, stopping partway through to scrape down the sides.
Finally fold in the remaining raisins with a spoon and you're done! I like to serve this cookie dough either fresh or refrigerated (you could also roll them into balls to enjoy as energy bites!).
You can bake these! They will become soft, lightly chewy yummy oatmeal raisin cookies. Bake them at 400 degrees Fahrenheit (205 degrees Celsius) for about 10-15 minutes (check on them at 10 minutes).
You could also make banana nice cream with the chunks of cookie dough in it to make vegan cookie dough ice cream!
You could also try playing around with the recipe by substituting things. For example, I can imagine a black bean mixed with cocoa powder and chocolate chips would make an awesome chocolate cookie dough.
As always, I hope you love this recipe!
Let me know in the comments below if you make it, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
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Healthy Vegan Oatmeal Raisin Edible Cookie Dough
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Diet: Vegan
This healthy easy vegan cookie dough is made from chickpeas, dates, nut butter, and oats. It takes just 5 minutes and is a delicious, high protein snack. Vegan, Gluten-free, Oil-free, Refined Sugar-free, Soy-free, Can be nut-free
- 1 can or 1.5 cups cooked chickpeas (use unsalted or rinse if not)
- 6 medjool dates, pitted
- ⅓ cup peanut butter (any nut or seed butter will work)
- 1 cup rolled oats (use certified gluten-free if needed)
- ¾ cup raisins, divided
- 1 tsp vanilla extract, optional
- ½ - ¾ cup non-dairy milk of choice, optional
- First, just pulse the pitted dates a few times until they're more of a thick paste. Then, add your oats and peanut butter and combine.
- Next, add in just a quarter cup of the raisins, the chickpeas, and the vanilla extract if using. Blend again, stopping partway through to scrape down the sides.
- It's optional, but if you'd like your vegan edible cookie dough more silky instead of chunky, add some non-dairy milk (any will work) to the food processor while it's mixing. I do about ¾ of a cup, but start with half a cup and see how you like it.
- Finally fold in the remaining raisins with a spoon and you're done!
- If desired, roll balls of mixture into cookies, flatten, and bake them at 400 degrees Fahrenheit (205 degrees Celsius) for about 10-15 minutes (check on them at 10 minutes).
- Refrigerate in an airtight container for up to 5 days.
- Note: You could also make banana nice cream with the chunks of cookie dough in it to make vegan cookie dough ice cream!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Food Processor
- Cuisine: American, Snack
Keywords: Vegan, Gluten-free, Oil-free, Refined Sugar-free, Soy-free, cookies, cookie dough
Looks incredible!! I'm going to print this for later. XX
I had great fun making this with my kids. It was a really easy recipe to follow and tastes just like peanut butter cookie dough!
What a delicious and healthy option for one of my biggest guilty pleasures! I used semi-sweet chocolate chips instead of raisins and it tasted great!
Thank you so much!! <3 Liz