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I’m up to my eyeballs in recipe gathering so that I can be prepared when school starts in a few weeks and I have to start packing school lunches. I need ideas that are on the healthy end of the spectrum, that don’t have to be refrigerated, and that don’t require me to cut food into ridiculous shapes and give every item edible smiley faces (no disrespect to you bento
So when I came across a recipe for “faux cookie dough” that used chickpeas, of all things, as the primary ingredient, I knew it was so bizarre that I just had to try it.
And it was a BIG hit, friends!
It may be a stretch to call this recipe “healthy” on account of all the brown sugar in it, but it’s definitely fair to say that this is a more sensible choice, and certainly a safer choice than cookie dough. And just think of all the protein you are getting, too!
Healthy Cookie Dough
(recipe adapted from Family Fun, April 2014 edition)
Ingredients:
- (1) 15 1/2 oz can chickpeas, drained and rinsed
- 6 Tbsp brown sugar
- 1/4 cup peanut butter
- 3 Tbsp old fashioned oats
- 1 Tbsp milk
- 2 tsp vanilla
- 1/8 tsp salt
- 1/3 cup chocolate chips (try Enjoy Life brand, my FAVORITE…and they are dairy and soy free! And cheap at Thrive Market online!)
- 1/8 tsp baking soda
In a food processor, combine all ingredients except chocolate chips. Blend until smooth, stopping occasionally to scrape down the sides (the entire blending and scraping session took me around 2 minutes). Remove the mixture from the food processor and place in a serving bowl (I like to do individual ramekins
Serve with graham crackers, apple slices, or just a spoon!
Y’all, it sounds so darn weird, but my kids TORE IT UP. And they were positively giddy that I was letting them go to town on cookie dough! Even Tim thought it was actual cookie dough when he tried it. He was very impressed and asked if we could make it a regular snack option.
I’m definitely hanging on to this one; what a great special treat for school lunches or as an after-school snack! Let me know if you try it, ok? And if you’d like to try a dip recipe that is more savory, but that is equally bizarre-sounding (though also a winner!), then you should try the pumpkin curry bean dip!
Not a fan of garbanzo beans. Has anyone tried substituting a white bean?
This recipe is the best! I make this all the time but use sugar free chocolate chips, gluten free oats, almond milk. It’s a winner!
My older two kids didn’t like it. My one year old tore it up though. I thought it was good. Next time instead of brown sugar I may try maple syrup. I could still taste a hint of chickpeas. But it was good!
I just tried this recipe despite misgivings of chickpeas and chocolate, and I have to admit I AM VERY GLAD I TRIED THIS!!! I boiled the chickpeas with baking soda and a little vanilla before blending, and mashed it up a bit beforehand because my poor little food processor doesn’t have a lot of oomph. I let the warm drained chickpeas sit with the oats hoping it would moisten it up before I started the blending process. All said and done, after about 5 minutes of blending (pausing occasionally to prevent motor overheating) it was smooth and creamy and very much resembled cookie dough. It tastes and looks quite a bit like Biscoff, which was a delightful surprise. Overall very pleased with this recipe— everyone’s asking when I’m going to make it again. I think next time I’d like to try mixing it with banana “ice cream” to make it like a chocolate chip cookie dough.
How could I forget to say? Thanks so much for sharing!!!
I made this for my grandchildren’s after school snack. i loved it. They loved it. Does not taste like chickpeas at all. will make again.
What is the serving size?
I made this several times with brown sugar over the past couple years. I just recently discovered how amazing coconut palm sugar is, and today used that and unsweetened coconut milk to make this entirely dairy free. I also threw in a few tbsps of flax seed. This batch is the best yet!! I love that I can eat a bunch and I don’t get that sickly sweet buildup in my mouth like I did with brown sugar, but it’s still sweet enough to taste like the “real thing”. This is an amazing snack for anyone, but it’s a total staple for me as a breastfeeding mom ??
So I’ve read the comments some people said it was great others said it wasn’t. I decided I would give it a go and see what I thought. The results it isn’t bad! It’s pretty good not like great but I would make it again. It’s more sticky than cookie dough and I also had issues getting it smooth even with my ninja blender. I think it’s a nice snack and I’ll be making it again in the future.
A double recipe will fit in a Ninja blender.
I love it! I used coconut palm sugar as a healthier alternative to brown sugar. I also used dark chocolate chips. I’ll definitely make again. You’d never know the beans are the main ingredient. Thanks for sharing!
I don’t have a food Processor or a blender…. how can i make this without it?
Hmm…that’s a tricky one! You could try mashing them with a fork, but I think it will take a while, and the end result won’t be as smooth.
Heat up the chickpea till you can mash them?. Let cool before making recipe.
I just finished making this tonight and I have to say, I just couldn’t stomach it, knowing it’s made from garbanzo beans (same as chickpeas). Even with the brown sugar and vanilla extract, my kitchen smelled like garbanzo beans for awhile. The kids came downstairs for dinner and all 3 of them wrinkled their noses. “Eww..what’s that smell?”
Also, I followed the directions by the word and the consistency is not like cookie dough at all. It’s runny like pudding. So, it is now chilling in the frig with hopes it will turn less runny. Couldn’t persuade the kids to try it but I still have the hubby to try to fool. If that doesn’t work, in the trash it will go and back to eating real cookie dough…
Making this tonight. Hubs had a fit when he heard chick peas….”like hummus?! No absolutely not.” Will let you know if he changes his stance on chickpeas. 🙂 muahaha. Lol
I am going to make this for my small group, and praying’ for some good vibes! I was wondering when you add everything together, how much does it typically make?
I can’t recall how much it is, but depending on the size of the group, you might want to double the recipe. I think in order to do that, though, you might have to just make the recipe twice (my food processor wouldn’t handle 2 cans of chickpeas, for example). So…maybe make the recipe as is and eyeball if you think it’s enough for your group, and then if not, just make it a second time! Hopefully it will be so yummy that leftovers won’t be an issue. 😉
This is awesome! My food processor died so I had to use the blender and it took abou 2 years to blend haha but it was worth it!
Took 2 minutes in my blender 🙂 yummy isnt it? I was surprised!
Wow!!!! I just made this!! This is super delicious. Mine is a little less thick than it should be, but still taste great. I put it in the fridge. I used unsweetened coconut milk. Thanks for this awesome recipe. I surely will enjoy
So hapy that it was a hit! 🙂
I’ve been dying to try this ever since it came up on pinterest. It is so delicious and I’m so glad for how much better it is for me. How do you store it.? The fridge? Can you freeze it?
I put mine in the frige, and it’s usually gone in 2 days! I don’t think it would freeze well.
do you bake these or is it a dip?
Just a dip!
This is unbelievably delicious! So thankful I stumbled upon it yesterday. My roommate and I made it last night. We used organic chick peas and freshly ground almond butter from The Fresh Market. We subbed brown sugar for 3 tbls of agave (next time we are trying coconut sugar!). Also added extra oats (to make it more healthy obvi). Delcious! Thank you! Can’t wait to make it again. <3 Also we added extra vanilla and used almond milk.
This was umm unusual, my sister made it for my family and I when I got home and I have to say unless you like extremely weird combos this is a no go !
Instead of using actual chick peas, would it be possible to use chick pea flour or would that taste different? I noticed it at bulk barn the other day and thought maybe I could use it.
What are people using instead of brown sugar?
Hi!
You could probably use agave or maple syrup! 🙂
Coconut sugar is a direct 1:1 substitute for white or brown sugar. Give it a try!
Coconut Palm Sugar
What you recommend as a good substitute for the peanut butter?
I have only tried the recipe with the above ingredients, but possible substitutions to try would include almond butter, soy butter or cashew butter. If you try any of those, let us know about your results!
Pb2
I used PB2, tasted just as good for half the calories as regular natural peanut butter!!
Did you just use the powder, or make it into PB with water first?
I just made it with Sunbutter (sunflower seed butter) if you’re looking for a nut-free option. It’s really good.
Would using white beans work instead of chickpeas?
Well, I definitely think the flavor profile would change, but it might be worth trying! If you try it, will you let us know what you think of it?
I have organic sugar.. Will that work for replacing the brown sugar? If so, will it still be 6 Tbsp?
Yum! Made this to pass out for Christmas to my healthy eating friends…so yummy!
I made this last night and I was so surprised. It’s so good!!! A lot of people post “healthy recipe makeovers” and say that they are great, but them you make it and it’s terrible. This one is one of the few that does NOT disappoint! Thank you for sharing. I used 2 tbsp of organic turbinado sugar and 4 tbsp of Erythritol. Also used almond milk and dark chocolate chips. I don’t know if I even want to share it with my kiddos!
I might try this using almond milk and coconut palm sugar. Help make it a little healthier.
Thats what I did and perfect!
would it work without pb?
I used walnuts (not in butter form) and it was still delicious. Maybe you’re looking to use no nuts at all though?
is chocolate syrup ok instead of chocolate chips?
I think it would take on a different consistency, but you could certainly give it a try! My opinion? Chocolate chips would be better.
My kids would love this!!! The only thing is that my kids are quite picky and I just need to know if you can taste the chick peas after they’ve been ground up? Why do you put chick peas in it, anyways?
To make it healthier..
I didn’t like this. I’ve made it twice and both times it comes out with tiny little chunks and it’s not dough-like. I’m so sad : ( lol
Bummer! I guess the results will vary based on equipment and the brand of ingredients. Sorry it didn’t turn out right for you!
I know what problem you’re having and I urge you to give it another chance using this method: Cook the chickpeas in a saucepan first with a little bit of water and the baking soda. Let it simmer for a while, there should only be enough liquid that the baking soda can coat the chickpeas. After a few minutes the chunky husks will break down and you will be able to whip the chickpeas silky smooth. 🙂
oh my goodness! totally going to try this 🙂
Why baking soda if you’re not baking it? Lol
It helps give it that cookie dough flavor! 🙂
Hi!
I just made this and it is AMAZING!! I took a tablespoon and spread it on a rice cake.. Delicious! Could you help me figure out of many servings this makes? I’m trying to figure out the macros.
Thanks for the awesome recipe!
Adrienne
I’m so glad you liked it! It’s really such a yummy treat! I wouldn’t know where to start for determining how much a serving is, though. I’m so sorry!
Oooh neat! This reminds me of the brownies that I made using avocados. I always feel that chick peas are really salty. I guess you can’t tell in this recipe. I might have to try this! Am I correct in understanding that this is *just* cookie dough? Can you not bake actual cookies with this recipe?
I don’t think they would taste good…just like dried out chick peas with peanut butter! There’s no flour and no eggs in the recipe.
Give it a try! It is seriously good!
Laura, I love avocados and was wondering if you might share your recipe for brownies with me?
If you have any other healthy versions of things, that would be awesome too! Thanks, Jane