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Edible Chocolate Chip Cookie Dough Balls

  • 20 m
  • 1 h 20 m
Carolyn Casner
“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.”


    • 1 (15 ounce) can chickpeas, rinsed and patted dry
    • ½ cup smooth natural peanut butter or almond butter
    • ¼ cup packed light brown sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • ⅓ cup mini chocolate chips


  • 1 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.
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