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DietaryVeganUnder 1 HourUnder 45 MinutesIndulgent SweetsFood ProcessorSnacksDessertsGluten-FreeDairy-Free

Bean Cookie Dough

Move over regular cookie dough, there's a new kid in town! This plant-based and gluten-free bean cookie dough is the ultimate guilt-free snack that's safe to eat straight from the mixing bowl.

Merle O'Neal & Karlee Rotoly
Tasty Team
59% would make again
Total Time

40 minutes

40 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Bean Cookie Dough
Total Time

40 minutes

40 min

Prep Time

20 minutes

20 min

Cook Time

10 minutes

10 min

Ingredients

for 1 serving

  • 1 can unsalted chickpeas, drained and skins removed (15 ounce - 425 grams)
  • 2 ½ cups hot water (600 mL)
  • 2 tablespoons lemon juice, divided, plus 1 teaspoon
  • 2 teaspoons unrefined coconut oil
  • ½ cup almond meal (75 g)
  • ¼ cup dark brown sugar (55 g)
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon baking soda
  • ⅔ cup vegan dark chocolate (115 g)

Special Equipment

  • food processor

Preparation

  1. In a large bowl, mix together the skinned chickpeas, hot water, and 2 tablespoons of lemon juice. Soak for 10–20 minutes to help remove some of the canned chickpea flavor. Drain and rinse the chickpeas in cold water to cool.
  2. Add the drained chickpeas, remaining teaspoon of lemon juice, and the coconut oil to a food processor. Blend until completely smooth. Add the almond meal, brown sugar, granulated sugar, vanilla, salt, and baking soda. Blend until completely smooth, scraping down the sides as necessary.
  3. Transfer the ‘dough’ to a medium bowl and fold in the chocolate chips.
  4. Cover the bowl and transfer to the refrigerator to cool for 1 hour (or freeze for 30 minutes), until stiffened to the consistency of cookie dough. The dough will keep in an airtight container in the refrigerator for up to 5 days.
  5. Enjoy!
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