Garbanzo Bean Cookie Dough Recipe
If you love indulging in cookie dough but want something a bit more wholesome, this Garbanzo Bean Cookie Dough is about to become your next favorite treat! Creamy cashew butter, luscious maple syrup, and mini chocolate chips come together with blended chickpeas for a sweet, edible dough that satisfies your cravings without any raw flour or eggs. It’s a playful twist on traditional cookie dough, and nobody will guess it’s packed full of plant-based protein!
Ingredients You’ll Need
The beauty of Garbanzo Bean Cookie Dough is in its simple yet essential ingredient list — each item brings something special to the party, whether it’s richness, just the right touch of sweetness, or that classic chocolate chip goodness. Here’s what you’ll need and why:
- Chickpeas: Provide the creamy, thick base that makes this dough irresistibly scoopable — peeling them keeps things ultra-smooth.
- Almond milk: Helps everything blend to the perfect consistency while adding a subtle, nutty undertone.
- Vanilla extract: Instantly elevates the flavor, giving the dough that iconic cookie aroma.
- Cashew butter: Brings richness and a lush, buttery texture — any creamy nut butter will do in a pinch!
- Maple syrup: Adds natural sweetness and a hint of caramel flavor that ties everything together.
- Sea salt: Balances the sweetness and makes each bite pop with flavor.
- Mini dairy-free chocolate chips: For those classic chocolatey bursts in every mouthful — the non-negotiable fun factor!
How to Make Garbanzo Bean Cookie Dough
Step 1: Peel and Blend the Chickpeas
For the creamiest Garbanzo Bean Cookie Dough possible, start by peeling the skins off each chickpea. It sounds fussy, but a quick pinch between your fingers does the trick and makes all the difference! Transfer the peeled chickpeas to your food processor and pulse until they start breaking down. Now, with the food processor running, pour in the almond milk and vanilla extract. Keep blending for about a minute, or until everything is mostly smooth and fluffy.
Step 2: Add the Good Stuff
Take off the lid and add the cashew butter, pure maple syrup, and a hearty pinch of sea salt. These ingredients are your ticket to heavenly, buttery, sweet dough with just enough salty edge. Blend everything again for a few minutes, scraping down the sides if needed, until your mixture looks completely smooth and luscious.
Step 3: Fold in the Chocolate Chips
Move the dough to a big mixing bowl so you have plenty of room to work. Now for the best part — folding in the mini chocolate chips! Use a spatula to gently incorporate them throughout the dough, being careful not to smush them. The finished Garbanzo Bean Cookie Dough is ready to eat right out of the bowl, just like the treat you grew up sneaking tastes of!
How to Serve Garbanzo Bean Cookie Dough
Garnishes
A little sprinkle can make your Garbanzo Bean Cookie Dough feel extra-special. Try adding a few extra mini chocolate chips on top, a dusting of flaky sea salt, or even a drizzle of extra nut butter if you’re feeling decadent. Fresh berries on the side also brighten things up and play beautifully off the rich dough.
Side Dishes
Pairing your cookie dough with a side can turn snack time into a real celebration! Scoop alongside apple slices, pretzel sticks, or graham crackers for dipping. If you’re serving a group, lay out a platter with different fruits and crunchy snacks so everyone can build their own sweet little bites.
Creative Ways to Present
For gatherings, try rolling the dough into bite-sized balls and chilling them for grab-and-go “cookie dough truffles.” Or layer dollops of Garbanzo Bean Cookie Dough with dairy-free yogurt and more chocolate chips for a cookie dough parfait. If you want a dessert board moment, mound the dough in a pretty bowl surrounded by dippables to create a showstopper.
Make Ahead and Storage
Storing Leftovers
Chances are, you won’t have leftovers, but if you do, Garbanzo Bean Cookie Dough stores beautifully! Just scoop it into an airtight container and pop it in the fridge. It will stay fresh, creamy, and delicious for up to five days, ready whenever that cookie dough craving hits.
Freezing
Want to make a big batch ahead of time? This dough freezes like a dream. Portion it into individual servings or roll into balls, then freeze in a sealed container for up to three months. When cookie dough calls, just thaw a portion in the fridge until it’s soft enough to scoop!
Reheating
This treat is meant to be enjoyed cold, straight from the bowl or after a short rest at room temperature. If you prefer it a little softer, let it sit out for 10–15 minutes, but there’s no need to heat it up — Garbanzo Bean Cookie Dough shines just as it is!
FAQs
Can I bake Garbanzo Bean Cookie Dough into cookies?
This particular recipe is designed to be eaten as dough, and while you could try baking it, the cookies will be dense and not quite like classic cookies. For baking, try a dedicated chickpea cookie recipe for better texture.
Is Garbanzo Bean Cookie Dough safe to eat raw?
Absolutely! There are no eggs or raw flour, so you can enjoy it straight from the spoon without worry. That’s one of its biggest perks for cookie dough fans.
What other mix-ins work well?
Feel free to get creative! Mini peanut butter chips, chopped nuts, shredded coconut, or even dried fruit can make fun additions to your Garbanzo Bean Cookie Dough for a custom flavor adventure.
Can I use other beans besides chickpeas?
Chickpeas provide the best neutral flavor and creamy base, but white beans (like cannellini) can also work in a pinch if you’re willing to experiment with the taste and texture.
Is there a nut-free version?
Definitely. Swap out the cashew butter for a nut-free alternative like sunflower seed butter, and use a plant milk that fits your needs. The cookie dough will still be creamy, dreamy, and delicious!
Final Thoughts
If you’ve never tried Garbanzo Bean Cookie Dough, this is your sign to dive in and treat yourself to the ultimate spoonful of happiness. It’s easy, it’s fun, and best of all, it’s secretly packed with goodness. Give it a whirl — you’ll never look at chickpeas the same way again!
Print
Garbanzo Bean Cookie Dough Recipe
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegan
Description
A delightful and guilt-free Garbanzo Bean Cookie Dough recipe that’s perfect for a quick and healthy treat. Made with wholesome ingredients, this cookie dough is vegan and gluten-free.
Ingredients
Ingredients:
- 15 oz can chickpeas (washed and drained)
- 3 Tbsp almond milk
- 1/2 Tbsp vanilla extract
- 1/2 cup cashew butter (any nut butter will work – just make sure it’s creamy-style)
- 1/4 cup maple syrup
- 1 tsp sea salt
- 1/2 cup mini dairy-free chocolate chips
Instructions
- Peel the chickpeas: Pinch each chickpea to remove the skins. Place in a food processor and blend with almond milk and vanilla.
- Add remaining ingredients: Blend in cashew butter, maple syrup, and sea salt until smooth.
- Combine: Transfer to a bowl and fold in chocolate chips. Enjoy!
- Prep Time: 15 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 15g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Garbanzo Bean Cookie Dough, Chickpea Cookie Dough, Healthy Cookie Dough Recipe
