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Healthy Vegan Oatmeal Raisin Edible Cookie Dough

  • Author: Liz Madsen
  • 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


Units Scale
  • 1 can or 1.5 cups cooked chickpeas (use unsalted or rinse if not)
  • 6 medjool dates, pitted
  • 1/3 cup peanut butter (any nut or seed butter will work)
  • 1 cup rolled oats (use certified gluten-free if needed)
  • 3/4 cup raisins, divided
  • 1 tsp vanilla extract, optional
  • 1/2 - 3/4 cup non-dairy milk of choice, optional


  1. 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.
  2. 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.
  3. 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 3/4 of a cup, but start with half a cup and see how you like it.
  4. Finally fold in the remaining raisins with a spoon and you're done!
  5. 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).
  6. 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