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Sweetpotato Vegan Edible Cookie Dough

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!

Sweet potato vegan edible cookie dough dip in bowl with chocolate chips on graham crackers on side for dipping | Bucket List Tummy

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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.

Try these bbq roasted chickpeas and other kid friendly bean recipes the next time you want to add a crunch.

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?!

Both are great ideas for easy thanksgiving treats for kids.

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. 

close up of sweet potato vegan cookie dough recipe in white bowl with chocolate chips on side | Bucket List Tummy

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!

Making healthy edible cookie dough is much easier than you think!

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.

chickpeas in food processor

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.

glass bowls with ingredients for no bake 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. 

Drain your beans and mix everything together (including the cooked sweetpotato) in a high speed blender or food processor

food processor with vegan edible cookie dough, made with chickpeas, oats, syrup and peanut butter

No baking, no prep time, nothing. That’s what makes this healthy cookie dough with chickpeas recipe the best.

  • 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. 
healthy vegan cookie dough in food processor with chocolate chips

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.

Closeup of Sweet Potato Edible Vegan Cookie Dough Dip with chocolate chips on blue background

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. 

But, I’ll also slather it on toast, add some spoonfuls to my sweetpotato oatmeal bake, or just eat it as is. Along with baby french toast sticks and baby muffins, Camryn loves this stuff. 

Sweet Potato Paleo Cookie Dough Dip topped with chocolate chips in white serving platter | Bucket List Tummy

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.

If you think sweetpotatoes are only made for fries, you obviously haven’t tried this sweet potato breadsweet potato burgers or breakfast veggie casserole.

This was my first time making a healthy sweetpotato dessert recipe, and I think I’ll be doing this again.

More Dessert Recipes:

Edible Vegan Cookie Dough
Yield: 8

Edible Vegan Cookie Dough

Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 20 minutes

Sweetpotato 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!

Ingredients

  • 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)

Instructions

  1. Cook sweetpotatoes and let them cool.
  2. Drain beans and mix all ingredients in a strong blender or food processor and blend, adding chocolate chips in last. 
  3. Enjoy! Serve with fruit, chocolate, graham crackers, or as a topping on oatmeal, yogurt, fruit, etc.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 314Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 365mgCarbohydrates: 35gFiber: 5gSugar: 19gProtein: 9g

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  1. Just made this, yum! I found the maple flavor a little strong and would cut back next time, but I’m sold!!!!!

  2. The pumpkin risotto and sweet potato cookie dough are now on my “to do” list, Sarah. You prepare so well when you run – I’m very impressed

  3. Definitely going to try, sounds wonderful! Broke out the other loaf of bread with the blueberries I made from your previous recipe, and am really enjoying it! It satisfies my sweet tooth without actually being very sweet.

      1. Slowly, and what I need now is patience! I’m so used to being active. That’s the worst part of all this, however I know it will get better with time. Thanks for asking.

  4. I think Sweet Potatoes are one of the more under-rated foods there is. Not only are they tastier than other
    forms of starch, it is much healthier for you. Please post more ideas!

  5. Ah yeahhhhh. My three favorite things – sweet potato, chickpeas and chocolate – strikes again. Love the addition! I need good little friend gathering to serve this at.

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