This Chickpea Cookie Dough is a high-fiber, WW-friendly swap for your favorite chocolate chip cookie dough!

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healthy cookie dough

Okay okay I know the title alone probably has you thinking “wtf?” And trust me, I’m with ya. I’m not a huge lover of chickpeas as is, but I kept seeing them used as a ~secret ingredient~ in various desserts and figured I’d play around with them and give them a try. Canned chickpeas as super inexpensive too, so I decided to give it a shot. This Chickpea Cookie Dough has made me a believer (and I think it’ll make one out of you, too). It uses minimal ingredients but is creamy, sweet, and delicious – super similar to regular cookie dough (I won’t lie and say it’s perfect, but it’s a dang good substitute). It’s also WW friendly and packed with fiber from the chickpeas, so you can feel good about snacking on it! Hope you enjoy.

healthy cookie dough

Making Chickpea Cookie Dough

The most tedious part of this recipe is removing the skins from the chickpeas, which is the first step. Drain and rinse your chickpeas first, then remove the skins. If you don’t you won’t get a super smooth final product, so it’s worth it. If you pinch the chickpeas, the skin comes off easily.

Then, you’ll throw the cleaned chickpeas into a blender with powdered peanut butter, brown sugar replacement (or regular brown sugar works), low fat cream cheese, vanilla, and some milk. Blend on high speed until totally smooth. Taste and adjust sweetness etc to your liking. Then, put in a bowl, fold in chocolate chips, and enjoy! Store in the fridge in an airtight container for up to 4 days.

healthy cookie dough
healthy cookie dough

Chickpea Cookie Dough

Jacklin Altman
A high-fiber, lower carb replacement for traditional cookie dough, this edible version is delicious and WW friendly!
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Servings 4
Calories 257 kcal


  • 15 oz chickpeas rinsed drained and skins removed
  • 1/3 cup powdered peanut butter
  • 1/4 cup brown sugar replacement
  • 3 tbsp unsweetened almond milk to thin out and make creamier – use as needed
  • 1 1/2 tsp vanilla
  • 2 oz low fat cream cheese softened
  • 90 sugar free dark chocolate mini chips


  • Drain and rinse chickpeas, then remove skins by pinching chickpeas until skin peels off.
  • Add chickpeas and peanut powder, cream cheese, brown sugar replacement, vanilla, and milk to a blender and blend until smooth. Add more milk if the texture is still too thick.
  • Fold in chocolate chips and enjoy!


Calories: 257kcalCarbohydrates: 38gProtein: 14gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 136mgPotassium: 347mgFiber: 9gSugar: 7gVitamin A: 140IUVitamin C: 1mgCalcium: 93mgIron: 3mg
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