Most raw cookie dough isn't safe to eat, but this recipe for vegan edible cookie dough is designed to be eaten raw. Canned chickpeas and nut butter form the base of this dough, making it healthy too! In this recipe, we roll the dough into little bite-size balls, perfect for snacking. Keep a stash in your freezer for a healthy treat.

Carolyn Casner
Source:, February 2019


Recipe Summary

20 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Line a baking sheet with wax or parchment paper. Process chickpeas, nut butter, brown sugar, vanilla and salt in a food processor until smooth. Transfer to a medium bowl and stir in chocolate chips. Using a 1-teaspoon measure, scoop the dough onto the prepared baking sheet. Cover with plastic wrap and freeze until firm, at least 1 hour.



To make ahead: Freeze cookie dough balls for up to 2 months.

Nutrition Facts

162 calories; protein 4.5g 9% DV; carbohydrates 16.1g 5% DV; dietary fiber 2.4g 10% DV; sugars 9.7g; fat 8.6g 13% DV; saturated fat 2.1g 10% DV; vitamin a iu 4.4IU; vitamin cmg; folate 9.1mcg 2% DV; calcium 15.2mg 2% DV; iron 0.6mg 3% DV; magnesium 12mg 4% DV; potassium 50.8mg 1% DV; sodium 145.2mg 6% DV; thiaminmg 1% DV; added sugar 10g.

Reviews (1)

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Rating: 4 stars
I love these! I added some pecans. I would like even more texture - like oatmeal cookies - and will try quinoa and oats mixed in next time. Read More