This Vegan Chocolate Chip Cookie Dough recipe gives you a guilt-free green light to sneak spoonfuls of sweet, chewy goodness straight from the mixing bowl. It's 100% edible with no eggs, no flour, and no regrets. You may also like our Pumpkin Brownies.
Quick Look at This Recipe
- ⏰ Total Time: 15 minutes
- 🍽️ Servings: 4
- 🥣 No Bake Dessert
- ⭐ Difficulty: Very Easy – add most ingredients into the food processor, blend, then stir in the chocolate chips
- 🍴 Diet: 100% whole food, plant-based vegan, oil-free, gluten-free, high fiber
Summarize and save this recipe with AI
Made with whole plant food ingredients like chickpeas, dates, and cashew butter, this whole food, plant-based dessert is rich, creamy, slightly nutty, and sweetened naturally for that melt-in-your-mouth cookie dough experience that’s actually good for you.
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Why You'll Love This Vegan Chocolate Chip Cookie Dough Recipe
- Safe to eat raw: No eggs or refined flour. Just real, whole-food goodness.
- Quick and easy: Blend, chill, and snack. That’s it.
- Healthy indulgence: High in plant-based protein and fiber.
- Versatile: Perfect for snacking, topping smoothie bowls, or freezing into bites.
- Kid-friendly: As a kid, I was always nibbling raw cookie dough and cake batter out of the bowl.
Health Benefits
- Chickpeas: A great source of plant-based protein and fiber to help balance blood sugar, good for heart health, and keeps you full longer.
- Cashew Butter: Adds creaminess and healthy fats that support heart health.
- Dates: Natural sweetness packed with potassium, magnesium, and antioxidants.
- Flaxseeds: High in omega-3 fatty acids and fiber to support digestion.
- Dark Chocolate Chips: Provide antioxidants and minerals like iron and magnesium without dairy.
What You'll Need to Make This Vegan Cookie Dough
- Chickpeas: Provide a creamy, protein-rich base that gives this dough structure.
- Cashew Butter: Adds buttery richness and smooth texture.
- Medjool Dates: Natural sweetness with caramel notes.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions and Variations
- Flaxseeds: Swap ground flaxseeds for ground rolled oats.
- Nut-free: Replace cashew butter with sunflower seed butter or tahini.
- Almond milk: Any plant-based milk will work.
- Sugar free: Swap chocolate chips with cacao nibs.
- Sweeter version: Add an extra date or a drizzle of pure maple syrup.
- Different flavors: Stir in cinnamon, shredded coconut, or chopped nuts for variety.
- Cookie dough bites: Roll into small balls and freeze for quick snacks or energy bites.
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How to Make This Recipe
Step 1
Simmer pitted dates in hot water for 5 minutes to soften.
Step 2
Add chickpeas, cashew butter, soaked dates, vanilla, salt, flaxseeds, and baking soda to a food processor.
Step 3
Blend until smooth and creamy. Scrape down the sides as needed.
Step 4
Transfer the dough mixture to a bowl and add chocolate chips and combine.
Enjoy immediately or chill for 30 minutes for a firmer texture.
Expert Tips
- Don’t skip the salt. It’s what makes the sweetness pop.
- Chill before serving if you prefer a firmer, scoopable texture.
- Double the batch! This dough disappears faster than you think.
- Spread on Apple Slices for a snack that’s both sweet and satisfying.
Recipe FAQs
Store leftovers in the fridge for up to 5 days.
Not recommended. It’s designed to be eaten raw for the best flavor and texture.
Yes, white beans like cannellini and butter beans work too, though they’ll slightly alter the flavor and texture.
This Vegan Chocolate Chip Cookie Dough proves that dessert can be both indulgent and healthy. With its buttery texture and natural sweetness, it’s a snack you can feel great about enjoying.
More Health Dessert Recipes to Check Out
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Vegan Chocolate Chip Cookie Dough
Equipment
Ingredients
- 6 Medjool dates, pitted
- 1 15 oz. can chickpeas, (low sodium or no salt) drained and rinsed
- ¼ cup cashew butter
- 3 Tablespoons ground flaxseeds (or ground rolled oats)
- 1-2 Tablespoons almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅛ teaspoon baking soda
- ¼ cup dark chocolate chips (or cacao nibs)
Instructions
- Simmer pitted dates in hot water for 5 minutes to soften.
- Add chickpeas, cashew butter, soaked dates, vanilla extract, salt, ground flaxseeds, and baking soda to a food processor. Blend until smooth and creamy. Scrape down the sides as needed.
- Transfer to a bowl and stir in chocolate chips. Enjoy immediately or chill for 30 minutes for a firmer texture.
Sersie says
This is the spoonful of delight you didn’t know you needed when you just feel for a quick treat.