Vegan Edible Cookie Dough is the perfect appetizer for your sweet tooth. This vegan cookie dough recipe is made with natural ingredients and goes perfectly with fruit, chocolate and graham crackers, making it one of the best healthy vegan desserts!
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I’m excited to share this healthy vegan cookie dough recipe with you today.
Vegan and gluten free cookie dough is easy and is great for snackers and those with a sweet tooth.
It’s also great for kids who have a sweet tooth, and a great recipe for sweetpotatoes for kids.
Chickpeas in and of themselves are so versatile and easy to add to kids diets.
Why You’ll Love Healthy Vegan Edible Cookie Dough
Sometimes you just want a healthy edible cookie dough, not just a cookie. Right?
Chocolate chip cookie overnight oats definitely have the cookie dough flavor, but sometimes you want something tangible to hold!
That’s why vegan chickpea cookie dough is the answer!
Or, even no bake cookie dough bites!
Just follow this recipe and then form into little balls and freeze for the best frozen cookie dough bites you’ll have.
And in the the fall, add some pumpkin flavor to make pumpkin cookie dough, because why not?!
As someone who can hose down some raw cookie dough, I knew for food safety’s sake that I needed a vegan cookie dough recipe, especially when pregnant or breastfeeding.
According to the CDC, raw dough (and even raw flour!) can contain harmful bacteria, like E. Coli, that cause disease.
With a vegan chickpea cookie dough dip, there’s no question about eating raw dough.
The best part about this gluten free edible cookie dough is that it’s ready quickly (only 10 minutes) when the craving for healthy cookie dough dip strikes!
Vegan Edible Cookie Dough Ingredients
Making healthy edible cookie dough is much easier than you think!
- maple syrup (I recommend Grade A) – I think the maple syrup is key, but if you don’t have any, you could use sugar
- peanut butter (highly recommend this cinnamon peanut butter or a drippy one)
- almond milk
- chocolate chips (use vegan chocolate chips to keep this vegan).
The oats are great for thickening this edible chickpea cookie dough dip, while providing some protein and extra fiber.
Plus, the sweetpotatoes offer Vitamin A and Vitamin C.
It’s great as a sweetpotato dessert healthy enough for all people.
And as long as you use certified gluten free oats, this is also a vegan gluten free edible cookie dough.
How To Make Chickpea Edible Cookie Dough
To make this easy vegan cookie dough, you’ll first start by cooking your sweetpotatoes and letting them cool.
I prefer to microwave them, then peel the skin once they cool.
No baking, no prep time, nothing. That’s what makes this healthy cookie dough with chickpeas recipe the best.
Other Tips For This Vegan Cookie Dough Recipe
- Make sure to rinse your chickpeas – You can reduce the sodium by up to 25% by doing so in this chickpea edible cookie dough
- If the raw cookie dough dip seems dry at first, you can add some almond milk (by the tablespoon).
- Add the chocolate chips in last as a topping, or omit them if you want to reduce the sugar content.
- For the best flavor, I recommend 3-4 tablespoons of peanut butter. Do more if you like it creamier. There’s really no such thing as too much peanut butter.
What Should You Eat Sweetpotato Cookie Dough With?
I think we can all agree that when a craving strikes, we want something instantaneous, which is why no bake cookie dough wins out.
You don’t want to have to turn the oven on, take out a baking sheet, wait for the oven to pre-heat, etc.
Cravings come on quick and you need to be prepared, like with healthy raw cookie dough.
I love to use vegan cookie dough as a “sweet hummus recipe” and dip crackers or graham crackers into it.
You can also use it as a sweet fruit dip (you know those cream cheese cookie dough dip things, right?) or as a healthy cookie dough for one – no judgment here.
Lastly, you can just make it no bake dessert! As a gluten free sweetpotato dessert, it’s full of nutrition.
Can You Freeze Vegan Chickpea Cookie Dough?
Yes! Place your healthy cookie dough dip in an airtight container or stasher bag and stick it in the freezer for up to 3 months.
Otherwise, store this dairy free cookie dough dip in the fridge. After a day or 2, it will become a little more like edible raw cookie dough in texture and consistency.
This was my first time making a healthy sweetpotato dessert recipe, and I think I’ll be doing this again.
More Dessert Recipes:
- Chocolate Coconut Cream Pudding
- Vegan Chocolate Chip Protein Bars
- Chocolate Cashew Butter
- Healthy Fruit Pizza (gluten free but it does use eggs and yogurt)
- Tropical Banana Chia Pudding – great for breakfast, as a snack or dessert!
- 1/2 cup cooked sweetpotato, mashed
- 1 can garbanzo beans
- 3-4 tbsp peanut butter
- 1/4 cup maple syrup
- 2 tbsp oats (use gluten free if needed)
- 2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1-2 tbsp almond milk (optional, if dry)
- 3/4 cup chocolate chips (Enjoy Life are vegan)
- Cook sweetpotatoes and let them cool.
- Drain beans and mix all ingredients in a strong blender or food processor and blend, adding chocolate chips in last.
- Enjoy! Serve with fruit, chocolate, graham crackers, or as a topping on oatmeal, yogurt, fruit, etc.
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Amount Per Serving: Calories: 314Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 365mgCarbohydrates: 35gFiber: 5gSugar: 19gProtein: 9g