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


Read the full recipe after the video.

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; carbohydrates 16.1g; dietary fiber 2.4g; sugars 9.7g; fat 8.6g; saturated fat 2.1g; vitamin a iu 4.4IU; folate 9.1mcg; calcium 15.2mg; iron 0.6mg; magnesium 12mg; potassium 50.8mg; sodium 145.2mg; added sugar 10g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
Rating: 5 stars
Love these!! Honestly I thought I'd try them and throw the recipe away. However my kids and I can't stop eating them. They taste just like edible cookie dough and are very simple to make. My dough wouldn't get smooth enough so I just added a touch of water until it had the right consistency. You can not even taste the chickpeas. I am very impressed and will be making these often Read More