Amazing edible Vegan Cookie Dough made with walnuts, chickpeas and loaded with chocolate chips. Tastes nothing like beans! Enjoy it by the spoonful. Gluten free.
Oh, edible cookie dough packed with walnuts and chocolate chips…how I adore thee.
I’m in a serious relationship with this recipe and I have a strong hunch you’re going to be, too. It’s truly the snack of dreams!
I know everyone and their brother is making banana bread and brownies and all the baked goods right now, but today’s recipe doesn’t even require you to turn the oven on. Blessed.
No bake chocolate chip walnut cookie dough, we are HERE FOR YOU.
This recipe couldn’t be easier. Be sure to scroll down to the recipe card for the full instructions!
- Dump everything except the walnuts and chocolate chips in the food processor and blend until smooth.
- Fold in add-ins by hand and spoon dough into an air-tight container.
- Refrigerate for at least two hours, then dig in!
Let’s talk ingredients. We’re being very thoughtful here to get that ideal cookie flavor!
Chickpeas: good ol’ canned chickpeas, drained and rinsed well to eliminate the beany flavor. You could also use chickpeas cooked from dried.
Oat flour: the secret ingredient for doughy flavor. You can easily make your own by whizzing oats in the blender until it resembles flour.
Coconut sugar: tastes similar to brown sugar but is less refined. You could totally use brown sugar if you prefer. I went with a dry sweetener because I wanted a nice thick dough versus a dip.
Coconut oil: since we’re not using nut butter like most recipes call for, this is essential for the right texture. It solidifies and helps thicken the cookie dough as well.
Vanilla extract: a full tablespoon for ultimate cookie flavor.
Sea salt: to enhance and round out the flavor.
Non-dairy milk: just a splash to help bring the mixture together.
California walnuts: for the most epic crunch and boatloads of satiating nutrition.
Chocolate chips: it wouldn’t be cookie dough without plenty of semi-sweet chocolate chips.
There’s no better time than the present to enjoy the simple and satisfying snack that is walnuts. I love not only the textural intrigue they bring to this recipe, but also the nutrients that support the heart, brain, and gut.
Fun fact: several studies show that consumers are increasingly interested in snacks made with plant versus animal protein. Walnuts boast 4g of plant-based protein, 2g of fiber and 2.5g of omega-3 ALA (“good fats”) per 1oz serving so you can snack to your heart’s content.
Let’s talk storage. Did you know that while walnuts are a shelf-stable kitchen staple, you can also store them in the fridge or freezer for months to maximize freshness and quality?
That’s because walnuts are the only nut rich in omega-3 ALAs (2.5g/oz). Keeping them cool helps protect those good fats!
NO! That’s the bamboozling part. The trick is that you must be patient and let the edible cookie dough flavors and textures marry in the fridge before serving.
The oat flour thickens the dough and the coconut oil solidifies as the dough sits. This magical combination leads to thick, authentic tasting cookie dough with zero butter, flour, or white sugar!
California walnuts boost the taste even more by adding the most delightful nuttiness and crunch plus a good dose of good-for-you fats to fuel our brains during this wild time.
The best way to enjoy this cookie dough, in my humble opinion, is by the spoonful. It’s SO reminiscent of real cookie dough that it’s actually crazy pants.
Did I mention that this recipe is of course completely safe to eat? We’re not using raw flour nor raw eggs here.
If you want to make cookie dough balls, you can use a cookie scoop (it won’t be hard yet) to drop spoonfuls of dough onto a lined baking sheet and then refrigerate or freeze them before serving.
Nope! This recipe wasn’t created with baking in mind so you’ll notice there’s no leavening agent. While this can’t be baked into cookies, the dough can be scooped into balls and refrigerated or frozen for quick no-bake snacking.
Try my amazing Coconut Oil Chocolate Chip Pomegranate Cookies for a baked cookie option.
- Spoon cookie dough into an air-tight container and refrigerate for up to five days.
- Cookie dough can be frozen for up to three months. Thaw in the refrigerator before enjoying.
Craving more dessert goodness? Check out more of my favorites below!
Edible Vegan Cookie Dough made with chickpeas and loaded with chocolate chips. Tastes nothing like beans! Enjoy it by the spoonful. Gluten free.
- Place all ingredients except chocolate chips and walnuts in a food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed. Once smooth, fold in walnuts and chocolate chips by hand with a rubber spatula.
- Spoon into an air-tight storage container and refrigerate for at least two hours or ideally overnight before serving. The dough will get much thicker once refrigerated, so resist the urge to taste at this point! The oat flour and solidified coconut oil will firm up the cookie dough and dramatically improve the texture and flavor, so letting it refrigerate before serving is essential.
*Oat flour is key for the cookie taste, so this recipe will not be successful with another flour. You can make oat flour at home by grinding old-fashioned oats into a blender until a powder forms. Measure after blending.
**This is not a dip. It is very thick once set. If you’re looking for a dip, you could try adding more non-dairy milk prior to refrigerating.
Keywords: chickpea cookie dough, vegan cookie dough, edible cookie dough, gluten free cookie dough
This post is sponsored by California Walnuts, but all opinions are my own. Thanks for supporting the brands that make Hummusapien possible!