Edible Vegan Cookie Dough

Soft, rich, and incredibly delicious, my healthy Edible Vegan Cookie Dough is made with protein-rich chickpeas, oats, and pantry items. This dough is sweetened with all natural maple syrup, has no refined sugar and is gluten free.

If you’re looking for a cookie dough that is safe to eat raw, this recipe is perfect! Not only is it rich and delicious like a classic cookie dough, but it’s a healthy version you can feel good about.

Why This Vegan Cookie Dough is Edible Raw

My Edible Vegan Cookie Dough is completely safe to consume raw and uncooked. This is because my cookie dough recipe contains no flour and no eggs (obviously since it is a vegan recipe), making it suitable to eat without cooking it.

Typically it’s unsafe to eat conventional raw cookie dough due to its raw flour and raw egg content. Eggs can have Salmonella causing bacteria on their outer shell that can contaminate food when cracked and added to cookie dough. Since we’re making vegan cookie dough, this is not a worry as we are making an egg-free recipe!

Many people aren’t aware that uncooked flour is also a potential health risk. Unlike with eggs, this is something that affects vegans, since flour is a vegan ingredient! Flour is not treated to kill pathogens so it needs to be cooked to kill any E. coli causing bacteria.

Thankfully this Edible Vegan Cookie Dough uses oats instead of flour, making it safe to eat raw!

What Makes this Cookie Dough Healthy

My Edible Vegan Cookie Dough is made with clean ingredients, are gluten-free and even contain plenty of protein. This cookie dough batter is actually made with chickpeas instead of flour! Beans such as chickpeas are actually an excellent substitute for flour in many dessert recipes. They have the benefit of giving your baking a boost of nutrients!

The chickpeas in this Edible Vegan Cookie Dough are full of protein, fiber, folic acid and manganese, making them a nutritional powerhouse. The fiber content in chickpeas helps stabilize blood sugar and can also lower cholesterol. The use of chickpeas instead of flour also makes this recipe suitable for those with a gluten intolerance.

Since this cookie dough is sweetened with maple syrup rather than refined sugar, it is a great low-glycemic desserts option. Maple syrup is lower on the glycemic index than white sugar, with the benefit of not spiking blood sugar as quickly.

The results are a super yummy dessert that doesn’t make you feel sluggish or heavy afterwards. These dessert bars actually give you energy!

Ingredients in This Recipe

• Canned chickpeas (or dry chickpeas, cooked, cooled and rinsed)
• Vanilla extract
• Baking soda
• Peanut butter (or nut butter of choice)
• Coconut oil
• Maple syrup
• Rolled or quick oats
• Chocolate chips (I use Enjoy Life Foods Semi-Sweet Chocolate Chips)

How to Make This Recipe

1. Add all cookie dough ingredients (oats, chickpeas, peanut butter, baking soda, coconut oil) except chocolate chips to a food processor (or blend with a hand blender) until very smooth. 

2. Stir in the chocolate chips.

3. Roll into 6-8 balls (depending on desired size) and chill in the refrigerator for 1 hour before serving (optional). Or, add all cookie dough to an airtight container and chill, then scoop out desired amount.

Common Questions

Can I use a different bean other than chickpeas?

White beans will also work in this recipe, but I suggest using chickpeas for the best taste.

How Do I store This cookie dough?

If not eaten right away, this Edible Vegan Cookie Dough stores best in the freezer. For optimal freshness I suggest keeping any leftovers in an air-tight container in the freezer and simply thaw slightly before eating.

Looking for more vegan dessert recipes? Try my Vegan Cookie Dough Bars!

Vegan Cookie Dough Bars