Raw Chickpea Cookie Dough with Carob Chips

The Magazine: Raw Chickpea Cookie Dough with Carob Chips

Admit it: it’s next to impossible not to be tempted by raw cookie dough. Unfortunately, licking the spoon when flour and raw eggs are involved, puts you at risk of getting salmonella. Who would have thought that chickpeas can actually help make a cookie dough dupe that’s healthy and truly delish. When combined with maple syrup, a hint of vanilla, creamy natural peanut butter, rolled oats, and antioxidant-packed carob chips, chickpeas whip into a decadent plant-based mix that makes spoon-licking guilt-free.

Cook Time

10 min.


One 15 oz can organic chickpeas

½ cup chickpea brine

1 Tbsp pure maple syrup

2 tsp vanilla extract

2 Tbsp creamy natural peanut butter

⅓ + ¼ cup rolled oats

½ cup carob or dark chocolate chips


1. Drain brine from chickpeas, saving ½ cup from the can. Set aside.

2. Rinse chickpeas and add to a high-speed blender with chickpea brine, maple syrup, vanilla extract, peanut butter, and ⅓ cup rolled oats. Blend until smooth.

3. Once smooth, add in the remaining ¼ cup rolled oats. Blend until the texture is to your liking. You can add more oats for an even thicker consistency.

4. In a bowl, fold carob or dark chocolate chips into your cookie dough.

5. To store, put cookie dough in a mason jar (or another airtight container) and keep in the refrigerator for up to a week.

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