Vegan Cookie Dough

This no bake vegan cookie dough is thick, rich, and made with just 4 healthy ingredients!

Vegan Cookie Dough

We all love cookies, right? If you know someone that doesn’t like cookies, cut them out immediately – you don’t need that negativity in your life.

Kidding! Make them this vegan cookie dough and I’m sure they’ll change their stance.

Vegan Cookie Dough

I love a chewy cookie as much as anybody, but there’s something about the gooey, molten cookie center. Totally the best part.

The only thing that could rival that ooey, gooey center? Rich, sweet, edible vegan cookie dough, no oven required. With the warmer weather finally arriving, any time we can skip turning on a hot oven is a plus, right? This vegan cookie dough has all the incredible flavor of cookies, but you can eat it straight up – and it’s healthy enough to enjoy for breakfast!

Vegan Cookie Dough

Ingredients for vegan cookie dough

  • Chickpeas: drained and rinsed canned chickpeas give the BEST super gooey texture and make up the base of the cookie dough.
  • Medjool dates: dates give the cookie dough natural sweetness and help with the gooey texture.
  • Rolled oats: oats help to thicken the cookie dough a bit and provide healthy whole grains.
  • Water: a bit of water thins out the mixture to the right cookie dough consistency.
  • Vegan chocolate chips: I like PASCHA unsweetened or Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.

Tips for making vegan cookie dough

  • Mix in the chocolate chips after blending. Make sure the cookie dough mixture is cool (it may heat up a bit in the food processor) before you mix in the chocolate chips so that they don’t melt.
Vegan Cookie Dough

This vegan cookie dough is super luscious and rich, and so satisfying. Made with just a few plant ingredients, you can consume an entire bowl of this without worrying about horrid food-borne illnesses, and without the cruelty!

Xo,

Sara

Vegan Cookie Dough

Vegan Cookie Dough

Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 1 1/2 cups canned chickpeas, drained and rinsed
  • 12 medjool dates
  • 1/2 cup rolled oats
  • 1/2 cup water
  • 1/2 cup vegan chocolate chips – I used PASCHA unsweetened chocolate chips

Instructions
 

  • In a food processor, combine all the ingredients except chocolate chips and blend until totally smooth, thick and creamy.
  • Spoon cookie dough into a bowl and mix in the vegan chocolate chips – make sure the mixture isn't warm from blending so the chocolate chips don't melt.
  • Store in the refrigerator.
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