Sweetpotato Vegan Edible Cookie Dough
- January 5, 2026
- Last Updated: January 8, 2026
- 31 Comments
- Desserts
Vegan Edible Cookie Dough is the perfect appetizer or healthy snack for your sweet tooth! This sweetpotato vegan cookie dough recipe is made with natural ingredients and goes perfectly with fruit, chocolate and graham crackers, making it one of my favorite 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 actually one of my favorite recipes for sweetpotatoes for kids – because they won’t say no to this.
Plus, you can pair this chickpea cookie dough dip with fruits and veggies, whole grain crackers, etc.
Reader Review
“My daughters love making this and enjoying it with fruit and graham crackers.”
Jacoelyn
Chickpeas in and of themselves are so versatile, nutritious and easy to add to kids’ diets. Try these toddler bean recipes the next time you want to add a crunch, and some extra nutrition, like fiber, iron, protein, and more.
My Kids Ask for Sweetpotato Cookie Dough Every Week
Sometimes you just want a healthy edible cookie dough, not just a cookie. Right?
As a Registered Dietitian who can hose down some raw cookie dough (I have a sweet tooth!), I knew for food safety’s sake that I needed a vegan cookie dough recipe, like this chickpea chocolate chip cookie dough, especially when pregnant and/or sharing with the kids.
Here’s why you’ll love this healthy vegan edible cookie dough.
- It’s vegan so you can eat the batter as you go.
- Ready in only 10 minutes – when the craving strikes! No bake time or prep time needed.
- You can even freeze the cookie dough into frozen cookie dough bites – make two recipes out of one! They have a different taste and texture when frozen and are our favorite cool summer snack.
- If you don’t have sweetpotato, you could substitute with pumpkin and make pumpkin cookie dough, or just omit it entirely.
- I love to use vegan cookie dough as a “sweet hummus recipe” and dip crackers or graham crackers into it. We usually swap it with our favorite chocolate whipped cottage cheese dip!
Ingredients: You just need a food processor, sweetpotatoes, chickpeas, peanut butter, maple syrup or honey, oats, vanilla, cinnamon, almond milk and chocolate chips.
The best part about this chickpea chocolate chip cookie dough is that it’s ready quickly (only 10 minutes) when the craving for healthy cookie dough dip strikes!
Ingredients Breakdown
Making healthy edible cookie dough is much easier than you think!
- sweetpotatoes – add more natural sweetness, as well as fiber, Vitamin A and Vitamin C
- chickpeas
- 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 creamy one).
- oats – The oats help thicken the edible cookie dough dip a bit, while providing extra protein and fiber. As long as you use certified gluten free oats, this is also a vegan gluten free edible cookie dough.
- vanilla
- cinnamon
- almond milk
- chocolate chips (use vegan chocolate chips to keep this vegan).
Blending Tip
While not absolutely necessary, it does help if you peel the outer skin off of the chickpeas before adding them to the food processor.
How To Make Chickpea Edible Cookie Dough
I love making chickpea edible cookie dough as an easy thanksgiving treat for kids because it offers some nutrition and is exciting.
To make sweetpotato vegan cookie dough, first microwave your sweetpotatoes and let them cool. Once they cool, then peel off the skin.
Drain your beans and mix everything together (including the cooked sweetpotato) in a high speed blender or food processor.
Then just blend for 2-3 minutes, until it smoothes and reaches your desired consistency.
Another fun alternative to this healthy dessert dip with cottage cheese.
Other Tips and Storage
- 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.
- I like to store it in the fridge for 20-30 minutes before enjoying so it thickens up slightly.
- Store this in an airtight container or tupperware in the fridge for up to three days, or place in an airtight container or stasher bag and stick it in the freezer for up to 3 months.
More Dessert Recipes:
- Chocolate Coconut Cream Pudding
- Chocolate Cashew Butter
- Sweetpotato Mug Cake
- Chocolate chip cookie overnight oats
- Healthy Fruit Pizza (gluten-free, but it does use eggs and yogurt)
- Tropical Banana Chia Pudding – great for breakfast, as a snack or dessert!
Edible Vegan Cookie Dough
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
- 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.
Notes
Equipment
Nutrition
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