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:
30 Minute Dinners Sample Menu
Sign up to get instant access to my 30 Minute Dinners Sample Meal Plan, complete with recipes and step-by-step instructions!Watch How to Make Our Chocolate Hummus
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
I’ve just started making your sweet hummus recipes. my young family enjoys them. I’ve liked switching for black beans & adding a tbsp cocoa & some peanut butter or pecans- tastes a lot like the oat & peanut butter chocolate “no-bake cookies”
Ooh – good choices for swapping Mara!!
When I make hummus I cook rinsed, dried beans in my pressure cooker for about 45 minutes. I use 1 cup of beans to 3-4 cups of water. I can hardly wait to try some of your recipes. I’m all for quick, easy, inexpensive, REAL food.
I hope you enjoy this hummus Rose!! ♥
I made this today and it’s awesome! I subbed a little honey as I didn’t have enough syrup. Turned out awesome.
So glad you enjoyed this Lori!
I see comments about needing but free but none from anyone who tried it… Was very hopeful that someone had tried and succeeded with a nut free option
Did anyone succeed?
What do you eat with this?? I can’t have carbs so I can’t. Eat it with chips? Can you give me an idea of what to dip this with
Fresh fruit or vegetables!
I just eat it straight from the bowl! Is that wrong?
Just made this. Substituted toasted almonds for the cashews, and 2 tbsp brown sugar + 1/4 cup maple syrup for the amount in the recipe. Then I added a small nob (may be 2 tbsp) of cream cheese to help smooth out the consistency. Turned out great.
Great ideas and additions Chris!
First of all, thank you for being funny.
2 questions, and there were so many responses that I did not read…apologies if these questions were already asked. 1) How come I have to rinse beans so thoroughly? 2) Have you ever tried baking cookies with a garbanzo bean ? Thank you!
Hey Shelley! Canned beans often have preservatives added, and they have a taste that you don’t want in your hummus. You can make white bean blondies with garbanzo beans: https://dontwastethecrumbs.com/2016/10/white-bean-blondies/
You have no idea how much this recipe has helped me!
I have binge eating disorder, and for the last few months I have been in relapse; spending so much money on food and eating mass amounts of sugar and salt until my stomach hurts. I went vegan several months back, thinking it would solve my problem, but then worked at a vegan grocery store for a while and I took it all out on my stomach.
I’ve made this dessert hummus about three different times now, and every single time it has hit the spot and filled me so much that I don’t feel the urge to keep eating. It’s soooo good after sitting in the refrigerator and I keep having to remind myself that it’s healthy, because when I eat it I feel like I’m having another bingeing episode, but of course I’m not. I’ll be having this for breakfast very often.
I’m so glad you enjoyed this recipe Emii!!
Hi! Can you give me the nutrition facts? Fat, calories, dietary fiber, and protein? Thanks! By the way, this was delicious!
I’m so glad you liked it Kristen! I don’t have the nutrition information handy, but you’re welcome to use an online calorie calculator!
I wonder what this stuff would taste like with white beans. For me, I’m not that much of a nut lover, but I do love creamy peanut butter. I wonder if there are any seeds I could put in there. If I was to make this hummus, would it work to cook the beans in a crockpot? Since I can’t really use the stove without sighted help. I bet my sweet love, John, would absolutely love this recipe. And any children we have might get a kick out of it as well. Though my mom certainly thought it a strange combination. I mean, chocolate and garbanzo beans? For me that might taste a bit strange. That’s why I was asking about other bean possibilities. Do the beans substitute for raw egg? I’m confused on that one!
Hi Annabelle! Can you add seeds in lieu of peanut butter? Yes! Sunflower seeds would work great (sunbutter). You can cook the beans in a slow cooker for sure – I do! There’s no “substitution” for raw egg, as this isn’t an actual cookie dough (don’t try to bake it!) – it just tastes like it. 🙂
Sunbutter? Interesting! How would I make that? Would I have to have something like a coffee grinder?
You’d need a food processor Annabelle, but it might be easier to buy it the first time than make it, especially if you’re not sure about the taste/texture. It’s similar to peanut butter for sure, but it’s definitely not the same. 🙂
Is it the beans that make it taste like the texture of cookie dough? I’m confused on that one!
Kind of – pureed beans alone are very smooth, but when you add in the oats, it makes it a bit thicker.
Hey Tiffany!
My provider, Mary and I are gonna try making this chocolate chip cookie dough hummus this coming week. I’m gonna try it with great northern beans, and I wonder, are those available in a can? I ask this since cooking them from scratch would take more than a day, and since my provider is only with me on Tuesdays, Wednesdays and Thursdays from 10:00 AM to 1:00 PM (3 hours), that’s not enough time to cook beans from scratch. Also, I told her about the comments your kids made, and she thought it had something to do with the chocolate chips and sugar in the hummus, but I told her it was all about the beans! I’m gonna try this with your homemade cracker recipe, so for me, that’s two new adventures rolled into one! Mary and I are gonna make the crackers into shapes with my cookie cutters. I bet you might say that’s a fun idea! We’ll possibly start with duck shapes. Chocolate chip cookie dough hummus and “quackers”! As for the canned beans, do I still have to cook them?
I finally got around to make no this and I must say at first I was a bit turned off by the chickpea taste that still came through even with the vanilla, chocolate chips and maple syrup. But once I add 2 tablespoons of PB2 which is gluten free what a difference! Love this s snack!
I’m glad you found a workaround for the chickpeas Teresa! It’s hard to gauge, since all of our taste buds are different. But hey, you do whatever works for you!
This is a fun recipe, thanks. The article however is distractingly hyperbolic in tone. Kids liking sugar and fat is not surprising, and this recipe is has plenty of both. It is much better then traditional cookie dough though, so thanks for sharing.
Hi Jen! Not to get nit picky, but the fats in cashews are super healthy, and the low amount of pure maple syrup is a WAY better choice than any commercially processed snack on store shelves. And it’s not that they like fat and sugar – it’s that they like BEANS. In my house, there’s nothing wrong with healthy fat and we eat natural sugars in moderation.
Thank you! I will have to try it!
I used canned beans. Maybe I will try it with the cooked dry. Do you think that will make a difference?
I think so. I’ve noticed that when I used canned beans, I can still taste the bean-y-ness (new word!), if that make sense. When I make them myself, I taste a legume, but the “bean” taste is much less pronounced. Anytime I use canned beans, I rinse like CRAZY – at least 3 times soaking and rinsing, sometime more, because I think that solution that they sit in enhances the bean flavor. If you have some dried beans on hand, it’s worth a shot!
I was so excited to try this recipe. Followed it exactly and nobody in the family liked it. We could all taste beans. Just tasted like sweetened beans. Had to throw the rest away. We love your rosemary sea salt flatbread recipe though. That bread is the best!
Oh bummer! Most people can’t even taste the difference. Can I ask if you used canned beans vs. cooked dry beans?
I just made this today and my 4 year old and I have been eating it by the spoonful, in between dips of apple slices and chocolate graham crackers. I also subbed a little of the maple syrup with agave nectar and it was great. Thanks!
So glad you liked this Carrie!
Ok, so call me skeptical but this really did not sound good to me at all. I only made it because I need something to send in my kids school lunch tomorrow. I made it with cannelloni beans because it’s what I had in the pantry. My kids are not terribly picky, only just a little. They will eat veggies but won’t touch beans with a 10 foot pole. They are currently eating this stuff with carrot sticks and bunny grahams. I can eat it because I like beans but I can still taste them in this, so I made one change: add 1/2 t cinnamon to help hide the taste of the beans. My recipe will call this cookie dough. It’s a keeper. Thank you!
Hi Stephanie! Thanks for sharing your substitutions with us, and I’m glad the cinnamon helped with the bean taste. Glad it’s a keeper for you!!
This is so yummy! I just made it. I made a couple small changes: used walnuts instead of cashews, added a little honey in place of some of the syrup and added some powdered peanut butter. Even my kids like it!
Those sound like delicious subs Crystal!
We made this tonight and sadly, the garbanzo bean flavor was just too strong (and I love hummus!). I gave my 8yo a bowl with graham crackers and apples both to dip it in (not telling her what it was), and she wasn’t fooled. I want so bad to love this, but the bean flavor and texture is just too much! Wahh! Has anyone who tried other beans had more success with less bean-y flavor and smoother texture?
I made it with Great Northern beans (which I actually use for regular hummus, too), and it was great! Smooth and not bean-y at all. You could try them, although now that your daughter has tried it and not liked it, she may be suspicious!
I’m looking for a Birthday Cake flavored hummus! Any suggestions?? Love the cookie dough, and DID put it in homemade vanilla bean ice cream … fantastic.
Ooh – interesting flavor! I haven’t seen it before, but I’ve added it to my list of things to try!