By Amy Gorin, MS, RDN
Want nutritious comfort food that’s vegan and gluten free? Enter this edible cookie dough recipe! Vegan cookie dough is delicious as is, and you can also bake it into chickpea cookies.
As a person with a major sweet tooth, I’m so excited to share this edible vegan edible cookie dough recipe with you.
It’s made with canned chickpeas, aka garbanzo beans, as well as canned coconut milk for a big boost of nutrition.
Thanks to the folks at Cans Get You Cooking for sponsoring this post! All opinions are my own, as always.
If you’re like me, you’ve been craving sweet things while in coronavirus quarantine. And if you’re also like me, you’ve stocked up your cantry (aka pantry) with lots of canned foods. Every time my fiancé and I score a grocery store delivery order, we add a couple of cans to our kitchen collection.
So in addition to items like almond butter, baking soda, and coconut sugar, you’ll find canned foods including chickpeas, kidney beans, tuna, sardines, diced tomatoes, corn, pumpkin puree, pineapple, low-sodium soup, and more in our pantry.
More than 1,500 types of canned foods are available year-round, so my pantry holds just a sampling!
Canned Foods for Comfort
Besides the fact that we’re in these strange, unprecedented times and it’s a good idea to stock up on nonperishable items like canned goods just in case, canned foods also bring a huge degree of comfort. Indeed, I often use them to make anything from baked butternut squash French toast to roasted chickpeas to a pumpkin pie smoothie.
And here’s the thing: Not only are canned foods an affordable way to put together feel-good comfort meals, they also bring easy, nutritious offerings to the table.
Did you know that having a well-stocked pantry of canned fruits and veggies can help you get the recommended 42 servings of fruit and 53 servings of vegetables that a family of four needs each week?
There’s proof that having a stocked pantry helps you achieve better nutrition—and staying the healthiest you can be right now is simply smart.
Kids and adults who eat canned fruit and vegetables take in more cholesterol-helping dietary fiber, brain-helping choline, and blood-pressure-helping potassium, as well as less fat and saturated fat, per research in the Journal of the Academy of Nutrition and Dietetics. Doesn’t a delicious meal that’s also good for you bring you comfort?
And when people eat canned produce, they tend to eat more fruits and vegetables overall, according to a study in Nutrients.
This is of huge importance, considering that about 75% of Americans aren’t consuming the recommended amounts of produce, per research from the U.S. Centers for Disease Control and Prevention.
How Canned Foods Can Help Your Health
Before we go on, I know you’re probably thinking something along the lines of, “But wait! This is a chickpea cookie dough recipe. Why are we talking about vegetables and fruit?”
Well, you might not know it but beans such as chickpeas are considered vegetables, too, per the U.S. Department of Agriculture. And coconut is a fruit as well as a nut. Spoiler: You’ll find canned coconut milk in this edible cookie dough recipe!
OK, let’s move on now! American diets are low in several nutrients, including vitamin D. In fact, the 2015-2020 Dietary Guidelines for Americans named the vitamin a nutrient of concern.
This is especially relevant during the current COVID-19 quarantine that is reality to many of us. Preliminary research suggests a connection between vitamin D status and patient outcome should you become infected with the coronavirus.
Many canned foods supply vitamin D, which is one of the most difficult nutrients to obtain from food. These foods include canned salmon, canned tuna, and canned sardines.
American diets also tend to be low in fiber, potassium, and calcium. And guess what? Kids and adults alike who use six-plus canned foods in their snacks and meals each week are more likely to eat diets higher in 17 essential nutrients—including fiber, potassium, and calcium.
Many canned foods are particularly high in potassium. In fact, of the 50 best sources of this mineral, eight are canned foods.
Woo-hoo! In this chickpea chocolate chip cookie dough recipe, you get 4% of the daily value for potassium in each serving. You also get 6% of the daily value for bone-helping calcium and 18% of the daily value for fiber.
Are Canned Foods Just as Healthy as Fresh?
If you’re wondering this, you’re asking all the right questions. Canned foods are indeed just as healthy as fresh foods and may in some cases be even healthier.
This is because canned fruits and vegetables are harvested at their peak ripeness and are canned within four hours.
This ensures that their peak nutrition is sealed into that can! Fresh produce, on the other hand, typically takes 24 days to be transported from the field to the store.
How to Make Edible Vegan Cookie Dough
Now that we’ve covered all the reasons you should cook with canned foods, I’m going to loop back to that comfort food we chatted about earlier on. Maybe you grew up eating raw cookie dough even though you weren’t supposed to—after all, eating raw eggs and non-heat treated flour (aka raw flour) poses food safety risks.
Enter this great recipe for satisfying a chocolate chip cookie dough craving. Not only is this edible chocolate chip cookie dough egg free, it’s made with rolled oats instead of flour to make eating raw vegan chocolate chip cookie dough A-OK. Yup, this means it's safe to eat. This edible cookie dough recipe is also gluten free and dairy free.
You don’t need any protein powder in this easy vegan cookie dough! Each serving provides 8 grams of fueling protein, making it a good source of the nutrient. It’s also a good source of satiating fiber, as well as iron—a nutrient that helps keep your blood oxygenated.
But I didn’t even talk about the absolute best part yet! It’s one thing if you’re craving vegan edible cookie dough. It’s another if you’re jonesing for chickpea chocolate chip cookies.
That’s right, it only takes a few extra minutes to grab a baking sheet and bake this protein cookie dough into delicious vegan chocolate chip chickpea cookies. And they're so tasty either straight out of the oven or at room temperature.
As for how to make this eggless cookie dough, I’ll give you the quick overview. As I mentioned, I didn’t use any almond flour, coconut flour, or other flour in this recipe. Instead, I combined rolled oats with canned chickpeas in a food processor. Because there are oats in this recipe, the cookie dough isn’t grain free—just FYI.
I also added peanut butter powder and baking powder. In the chickpea flour chocolate chip cookie dough, the baking powder adds to the desired cookie dough taste. And of course, the powder allows chickpea flour cookies to rise, should you decide to bake cookies.
Enter a Healthier Dessert!
The only added sugar in this recipe comes from maple syrup. I chose to use a liquid sweetener instead of one such as granulated sugar or brown sugar to help contribute to the liquid content of the recipe. And then I added canned coconut milk (there’s no coconut oil in this recipe!) for additional liquid.
When you’re serving the edible chickpea cookie dough, you can either spoon into it on its own or use it as a dessert hummus of sorts and dip apple or pear slices into it.
I can’t wait to hear what you think of this chickpea chocolate chip cookie dough. In my opinion, it’s even more satisfying than ice cream!
It's so easy that you don't even need an electric mixer to make this. Everyone in my house loved this recipe!
I’d love to hear from you! Let me know how you’re enjoying this vegan chickpea cookie dough. What other canned chickpea recipes do you love? What are your go-to vegan recipes and cookie recipes?
Chickpea Chocolate Chip Vegan Cookie Dough (+ Cookie Recipe)
- 2 15-ounce cans no-salt-added chickpeas, drained and rinsed
- ½ cup gluten-free rolled oats
- ½ cup unsweetened powdered peanut butter
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ cup maple syrup
- ¼ cup canned unsweetened coconut milk
- 1 teaspoon vanilla extract
- ½ cup mini dark chocolate chips, divided
- Cooking spray (optional)
- Place all ingredients but chocolate chips in a food processor. Process until smooth, stopping to mix ingredients if needed.
- Add ¼ cup chocolate chips, and gently mix.
- Refrigerate mixture for at least 30 minutes. Separate into small bowls, and top with remaining chocolate chips.
- If you’d like to make cookies, preheat the oven to 350° F. Lightly coat nonstick baking trays with spray oil.
- Instead of topping cookie dough with remaining chocolate chips, gently mix chips into the mixture.
- Portion into Tablespoon-sized balls, and place on cookie sheets. Bake for 10-12 minutes, until outer edges are crisp. Note that larger cookies will require a longer baking time.
Sat. Fat (grams)3
Did you make this recipe?
- Accessible and Affordable, CanCentral.com
- Canned Vegetable and Fruit Consumption Is Associated With Changes in Nutrient Intake and Higher Diet Quality in Children and Adults: National Health and Nutrition Examination Survey 2001-2010, Journal of the Academy of Nutrition and Dietetics
- Frequent Canned Food Use Is Positively Associated With Nutrient-Dense Food Group Consumption and Higher Nutrient Intakes in US Children and Adults, Nutrients
- Adults Meeting Fruit and Vegetable Intake Recommendations — United States, 2013, U.S. Centers for Disease Control and Prevention
- Why are Beans in Both the Protein Group and the Vegetable Group?, U.S. Department of Agriculture
- 2015-2020 Dietary Guidelines for Americans
- The Possible Role of Vitamin D in Suppressing Cytokine Storm and Associated Mortality in COVID-19 Patients, BMJ
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