Chickpea Chocolate Chip Cookie Dough Recipe (V + GF)

Chickpea Chocolate Chip Cookie Dough Recipe (V + GF)
3 Minute Read

So let’s just tell it like it is…people only make a batch of cookies to eat the cookie dough. So why go through all those extra steps when you know what you really want. A pure, unadulterated hit of sugar with a side of nostalgia. Oh, and you don’t want gluten or dairy messing that shit up. We keep it clean around here, as we do with all our plant-based recipes.

This chocolate chip cookie dough recipe is my own take on a recipe I initially tried from the Minimalist Baker. I made a bunch tweaks to remove some of the more processed ingredients, reduce the sugar, and to make it a bit more healthy. Healthy, of course, being a relative term since it still has a crap ton of sugar in it. I chose to use garbanzo flour to give it a bit more fibre and protein and to lower the carbs, compared to your standard cookie dough. Added bonus? This recipe doesn’t use eggs, so you don’t have to worry about eating raw egg when you’re munching down on this bad boy.

The recipe equates to about a half batch of cookies. I did that intentionally because if I made a full batch, I’d eat a full batch. So the yield is very intentional, and totally about my personal self regulation. It usually lasts me about 24 hours, slowly sneaking little (and big) spoonfuls through the day.



Chickpea Chocolate Chip Cookie Dough Recipe (Vegan, Gluten Free)

Total time: 15 mins

Yield: 1 cup (8 servings)


  • 6 tbsp brown sugar
  • 1/4 cup extra virgin olive oil (or regular olive oil…I’m not picky)
  • 1/2 tsp vanilla extract
  • 3/4 cup chickpea/garbanzo flour
  • 1/2 tbsp ground flax seed
  • 1 1/2 tbsp water
  • 1/4 cup organic dark chocolate (I use half a bar of chocolate, but you can use bittersweet chocolate chips…whatever you have)



  1. If you have pre-ground flax seed, combine it with the water in a small bowl/glass (if you don’t have pre-ground flax, use a coffee grinder to grind it up yourself). Stir the flax-water mixture every minute or two for about 3-5 minutes.
  2. While your flax mixture is bonding, combine the olive oil and sugar using a hand mixer in a large mixing bowl (or mix by hand if you don’t have one. Mixing it by hand will definitely give you an arm workout. But maybe that’s you’re penance for all the cookie dough you’re about to eat).
  3. Add the flax mixture and vanilla extract to the bowl and continue to blend everything together. Use a spatula to scrape any mixture that gets on the sides of the bowl.
  4. Slowly add the flour, mixing everything together. You should have little peaks forming. That’s when you know it’s ready. If it’s too soupy, add more flour.
  5. If using a bar of dark chocolate instead of chocolate chips, use a chef’s knife to cute the chocolate into small pieces
  6. Using your spatula, fold the chocolate chips into the batter.
  7. Scoop the mixture into a glass jar and cover. I keep mine in the freezer, but the fridge also works perfectly. It just depends on how soft you want the batter to be.
  8. Use a spoon to indulge in this sweet, decadent “healthy cookie dough.” But don’t be fooled, it still has a crap load of sugar in it.



Image of a glass of flax egg, an important ingredient for making a vegan chickpea chocolate chip cookie dough recipe
The Flax Egg



Image of brown sugar mixed with olive oil in a white bowl resting on a marble countertop
The brown sugar and olive oil all mixture


Image of chickpea chocolate chip cookie dough batter being mixed with chickpea flour in a white bowl on a marble countertop
Adding the chickpea flour


Image of chickpea chocolate chip cookie dough in a white bowl on a marble countertop
The batter when it’s all mixed. All it needs is the chocolate chips


Image of a hand holding a chef's knife, cutting a bar of dark chocolate into small pieces on a cutting board
Cutting the chocolate bar into *chocolate chips*




What’s your favorite chocolate chip cookie dough recipe?
Is it a healthy version or a balls-to-the-wall sugar explosion in your mouth?



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