Healthy Vegan Chocolate Chip Cookie Dough

Healthy Vegan Chocolate Chip Cookie Dough

  • Author: Delphine Fortin
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 6 servings 1x
  • Category: Cookies and Bars
  • Cuisine: Vegan


Ready in 5 minutes only, this vegan and gluten-free cookie dough is made with a mysterious ingredient that makes it very healthy!



  • 2 cups (400g) cooked chickpeas, drained
  • 1/3 cup (80 ml) coconut oil, melted and slightly cooled
  • 1/4 cup (60 ml) maple syrup
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon sea salt*
  • 3 Tablespoons (45g) coconut flour
  • 1/2 cup (75g) mini chocolate chips**


  1. In a food processor, blend the chickpeas until smooth.
  2. Add oil, maple syrup, vanilla, and sea salt. Blend again for about one minute, until creamy.
  3. Add coconut flour, blend, scrape sides, and blend again.
  4. Fold in the mini chocolate chips and stir well with a small rubber spatula.
  5. Transfer the dough in a large serving bowl and chill for 2 hours in the refrigerator.
  6. Serve the bowl of cookie dough like you would do with hummus, with graham crackers for dipping, or simply spoon the cookie dough and serve with vanilla ice cream.***


* Omit if you use canned chickpeas with added salt.
** Use vegan dark mini chocolate chips (no dairy product involved).
*** CAN YOU MAKE COOKIES OUT OF YOUR COOKIE DOUGH? Yes, you can totally use this cookie dough to make regular vegan and gluten-free cookies : preheat the oven to 350 F (180 C) and line a baking tray with parchment paper or a silicone mat. Form balls out of the cookie dough and flatten them a little bit (they do not spread when baking). Place onto the prepared baking sheet and bake for about 12-15 minutes. Remove from the oven and let cool for about 5 minutes onto the tray. Transfer then onto a cooling rack and let cool completely.