My kids cannot get enough of this Chickpea Cookie Dough Hummus. It’s so easy to make, and perfect for snacks, lunch, and even dessert! Made with chickpeas, cashews, oats, and maple syrup, this edible cookie dough recipe is vegan, gluten-free, and dairy free!
Someone pinch me, I think I’m having another dream. Just like the one I had when my kids were eating Chocolate Hummus.
It’s the dream when the kids are eating beans by the spoonful and claiming “It’s the best thing ever” or “It’s my very best favorite” or the best one yet – “We’re all out? Can you make more?”
Oh yes, this dream became real life when I made Chocolate Hummus, but hold onto your hats folks because there’s another contender in town for the best hummus ever: Chickpea Cookie Dough Hummus.
The crazy part of this dream is that it’s not a dream at all. Those quotes up there are WORD FOR WORD what came out of my 8-year-old’s mouth, I kid you not.
My 7-year-old had some good things to say too, but I couldn’t understand her very well as she was stuffing big spoonfuls of edible cookie dough hummus into her mouth at the time. But she said them with a smile and asked for more when she was done, so I think she’s a fan too.
WHY I LOVE CHICKPEA COOKIE DOUGH HUMMUS
If I didn’t already sell you on the fact that your kids will eat beans when you make cookie dough hummus, you should know that your kids will eat beans when you make cookie dough hummus!!
I love that it’s easy to make, frugal, uses wholesome ingredients, AND the kids devour it. Plus, this healthy edible cookie dough is high in protein and fiber, gluten-free, and dairy-free!
It’s perfect for a peanut-free lunch, too. Serve it plain with a spoon, with apple slices to dip, with graham crackers, rolled up in a tortilla…however, you want. My kids took it for lunch and brought home a container that had been finger-licked clean, I can tell you that much.
INGREDIENTS FOR CHOCOLATE CHIP COOKIE DOUGH HUMMUS
- Chickpeas (aka garbanzo beans)
- Cashews (whole or pieces)
- Maple syrup
- Vanilla extract (how to make homemade vanilla extract)
- Rolled oats
- Salt
- Chocolate chips
HOW TO MAKE CHICKPEA COOKIE DOUGH DIP
Step 1: Combine all the ingredients except the chocolate chips in a blender or food processor. See notes for the maple syrup and salt.
Step 2: Blend or puree the ingredients until everything is smooth and combined well about 2 minutes.
Step 3: Fold in the chocolate chips and serve in a bowl; alternatively, store the hummus plain and add chocolate chips just before serving.
TIPS FOR AN AMAZING EDIBLE COOKIE DOUGH
Store in an airtight container. If you have any leftover cookie dough, store it in an airtight container in the refrigerator for up to 5 days.
It tastes best after it’s been chilled in the fridge. You certainly don’t have to do that – my kids eat it right out of the blender – but cold chocolate chip cookie dough hummus reminds me of the times when I used to sneak into the fridge and cut myself a “slice” from that log of raw cookie dough.
Use a high-powered blender. I have this blender and use it for many things in the kitchen beyond smoothies. In the past, I had a big food processor, and if you have one of those, that will probably work too.
If you have a regular nothing fancy blender, that should work too. You just might have to blend it longer to get a smooth texture.
SUBSTITUTIONS FOR THIS CHICKPEA COOKIE DOUGH RECIPE
Beans. Chickpeas or garbanzo beans will have the most mild flavor. However, you can substitute small white beans as well.
You can use canned chickpeas or cooked dry chickpeas. One can of beans is about 1 ½ cups of cooked beans. Here’s my super easy method for Instant Pot Beans or Slow Cooker Beans.
I love to cook a pound or two of beans at one time and then freeze them in 1 ½ cup portions.
Maple Syrup. You could use honey in this recipe; however, you will get some of the honey flavor in the end result. Stevia would be another sugar-free option, but you’ll have to test the sweetness. You typically don’t need as much Stevia as you do other sweeteners. Coconut sugar would be a good option as well.
Chocolate Chips. Just about any type of chocolate is a great topping. Dark chocolate, semi-sweet chocolate, milk chocolate… chips, chunks, mini chocolate chips, cut-up bars, leftover Halloween/Easter/Valentine’s Day/Birthday Party candy…Whatever you have will work.
Use vegan chocolate chips to make this recipe 100% vegan.
Rolled Oats. You need oatmeal or oat flour to help thicken the healthy cookie dough. If you don’t have oats on hand, you could try almond flour or coconut flour. After mixing all the other ingredients, add just a tablespoon at a time until the desired consistency is reached.
HEALTHY CHICKPEA COOKIE DOUGH HUMMUS QUESTIONS
Do you think we could use it in ice cream?
I have not tried this yet, but I suggest scooping out small balls onto a cookie sheet, freezing them, and then cutting them if necessary, before folding them into Homemade Vanilla Bean Ice Cream batter at the last minute.
Does this edible cookie dough contain peanut butter?
My recipe for edible cookie dough does not contain peanut butter. It does contain cashews which help give it a creamy consistency. If you don’t have cashews on hand, you can omit or substitute nut butter like almond butter or cashew butter.
Is this chickpea cookie dough vegan?
Yes! This easy vegan cookie dough recipe is a perfect healthy dessert to satisfy your sweet tooth. Just be sure to use dairy-free chocolate chips that are certified vegan.
TRY OUT ANY OF THESE AMAZING DESSERT HUMMUS RECIPES:
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Chickpea Cookie Dough Hummus
My kids cannot get enough of this Chickpea Cookie Dough Hummus. It’s so easy to make, and perfect for snacks, lunch, and even dessert! Made with chickpeas, cashews, oats, and maple syrup, this edible cookie dough recipe is vegan, gluten-free, and dairy free!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: about 2 cups 1x
- Category: Desserts
- Method: Blender
- Cuisine: American
Ingredients
- 1 can of garbanzo beans, drained and rinsed well (or homemade beans from scratch)
- ¼ cup cashews (level if pieces, slightly heaped if whole)
- ¼ cup + 2 Tbsp maple syrup*
- 2 tsp vanilla extract (Homemade Vanilla Extract)
- 3 Tbsp rolled oats
- ⅛ – ¼ tsp salt*
- ¼ – ⅓ cup chocolate chips
Instructions
- Combine all the ingredients except the chocolate chips in a blender or food processor. See notes for the maple syrup and salt.
- Blend or puree the ingredients until everything is smooth and combined well, about 2 minutes.
- Fold in the chocolate chips and serve in a bowl; alternatively, store the hummus plain and add chocolate chips just before serving.
Notes
*Maple Syrup: Adjust the amount of maple syrup to your liking. You might be able to get away with less, but we’ve found that this amount is just enough to counteract the “bean” taste that kids seem to struggle with. You also might find yourself needing less the more times you make it, as your taste buds will adjust.
*Salt: If you’re using canned beans and/or salted cashews, start with ⅛ tsp of salt. Taste the hummus when it’s done and add more as desired.
Adapted from Chocolate Covered Katie
Nutrition
- Calories: 266
Wow! I came across this recipe looking for a homemade chocolate hummus recipe for my autistic son. He is EXTREMELY selective with about a handful of foods he will try and eat. Both my boys helped me make this recipe and were excited to pour all the ingredients in and even peel the shell from chick peas. Normally I’m excited to have my oldest try things but it usually ends up in him not wanting to try anything aside from a tiny dot sized amount. He tried it then instantly came running back and said “I WANT MORE, MORE, AND MORE!” I nearly passed out hearing those words. So this is definitely approved by both my boys including my son who has major sensory aversions and extreme selectivity to foods! Thank you so very much for sharing these recipes!!! #cookiedough❤️
Hey Tiffany!
I’ve made this recipe three times so far, and it’s amazing! The third time, however, it was a teensy bit too salty, as my American mom didn’t realize that we bought great northern beans that were salted. I sure wish I could make beans from scratch in my crockpot, but mom says she’d have to help with that, as it would probably take more than a day to cook them, and she’d have to help me with taking them out of the crockpot, as mine is a heavy glass one, and as I’m sight challenged, she worries about me spilling boiling hot water everywhere. The cool thing about my crockpot is that it has a dial that has “Warm” on the far left, “Off” at 12:00, “Low” next to that, and “High” on the far right.
Is there a way to make this nut free? Thanks!
Hi DeAnna,
Yes, you can just omit the cashews. The texture will be slightly smoother, and less like a ‘cookie dough’ texture, but it still be delicious.
Question. I’m not a fan of cashews, could another nut be substituted without compromising the recipe? I’m thinking walnuts..
Hello Annie,
No worries. You can absolutely swap cashews for walnuts! Thank you for posting.
Hey Tiffany!
I made another batch of your chocolate chip cookie dough hummus yesterday, and I’ve gotta tell you, it’s better than the last one! The first version I made, I didn’t have any rolled oats, so it was all runny! And, in this second version, I used pure maple syrup instead of Mrs. Butterworth’s syrup. This maple syrup is made by “Maple Gold”, made in Canada! Sure it’s $20 a bottle, but it lasts longer as it’s thinner! Even better, it’s not too sweet and not too sour, but just right! Interestingly enough, the rolled oats and sunflower seeds actually blend together very well, so you can’t tell which is which, as the flavors seem to either complement or even neutralize each other. Either way, it tastes like cookie dough with a bit of nutty zing! The funny thing is I still have tootarootskies afterwards, despite the fact that I rinsed the beans rather well in a strainer with cold water.
Love this stuff! Would you be able to provide nutritional information (calories, etc.)?
I uploaded this into my meal planning app (Eat This Much) and this is what it says (using 4oz of chocolate chips):
The whole batch comes to about 2300 calories (I’m eating it across six servings so it will be about 380 calories per serving)
314 g carbs (52 g from fiber)
66 g fat
78 G protein
Thank you for sharing, Elaina!
Haven’t made this yet, but to respond to the texture problem some people seem to be having, try pressure cooking the garbanzos 55 minutes instead of 45 — makes a world of difference when making plain hummus. I like the hummus that’s somewhere between whipped cream and cream cheese, smooth and non-grainy, and the only way I’ve found to do it is pressure 55 minutes. I tried peeling the 45 minute beans,, I tried canned, I tried peeling canned (I don’t like canned beans)…
Hi. I made this cookie dough hummus today and absolutely love it! This will definitely be a go-to recipe when I want something sweet. This is the first recipe of yours I have tried and am excited to make more. Thank you.
Yay! So glad you liked it, Shay!
Can you bake this into cookies?
I haven’t done that, but I’m thinking it wouldn’t be the classic cookie texture you’re looking for. You’re better off making my healthier chocolate chip cookie recipe instead: https://dontwastethecrumbs.com/healthy-chocolate-chip-cookies/
Awesome!
My daughter and I tried your hummus this morning and it is very tasty! I don’t taste the beans at all even though I love chickpeas straight out of the can. We used minimal salt and might replace some of the maple syrup with more oats next time as we love oats as well.
This looks much simpler than the site you adapted it from.
When I make hummus I boil the canned ones for about 45 minutes. Then I puree them after they thoroughly cool. They come out creamy without texture. Perhaps that will help with the texture.
Great idea Cathie – thank you for sharing!
Yes, I do this also to both canned and home cooked beans. I read that you cover the beans with fresh water and add 1/2 tsp. of baking soda. Cook at a simmer- and ensure that it doesn’t boil over. This helps the beans break down faster and no need to peel the beans! Only takes 20 -30 mins. You drain the beans and carry on with the recipe. Makes the hummus very creamy as Cathie said. Tammy, I love your recipe!
Laura,
Thank you for your comment! 🙂
Could I replace some of the maple syrup with applesauce to lower the amount of added sugar?
You probably can Julia, but I would do it one tablespoon at a time so you don’t effect the texture of the outcome. And keep in mind you’ll have a slightly different flavored hummus as well.