Paleo No-Bake Chickpea Cookie Dough Recipe -
Paleo No-Bake Chickpea Cookie Dough Recipe
  • READY IN 10 mins

Paleo No-Bake Chickpea Cookie Dough

Recipe by  

"Healthy sweet-tooth satisfier."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Blend chickpeas, peanut butter, agave nectar, and vanilla extract in a blender until smooth; transfer dough to a bowl. Fold chocolate chips into dough.
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Reviews More Reviews

Most Helpful Positive Review
Sep 23, 2013

Very creative recipe, and it's really good. But it's not Paleo. Chickpeas and peanuts are legumes, which should be avoided if you're following a Paleo diet. But who said you can't cheat? :)

Most Helpful Critical Review
Dec 20, 2013

The name of this really needs to be changed. It may be healthy, and all natural, but three out of the five ingredients are not allowed on the paleo diet.


6 Ratings

Sep 22, 2013

This to me was an interesting recipe. I can tell you easy and simple. However, I didn't like the bold taste of the vanilla for such a small amount of cookie dough, but understand it's to mask the taste of the chickpeas, but I think the peanut better does a good job at that. I'd make again but use less vanilla(1/2 tsp should be way plenty) & a peanut butter "lower" in oil because these are extremely oily. Best tip I can also offer is, pulse and blend your cooked chick peas 1st before adding the peanut butter, agave nectar & vanilla...the peas are rather chunky and do not break up well with the other ingredients. These can be a quick fix for that cookie dough need. And kept in the frig a few days.

Dec 06, 2013

I really loved this recipe but it needed a kick. I added cocoa powder and some more sweetness to it and it was FANTASTIC that way.

Apr 07, 2014

I left out the agave nectar, and I thought it still tasted great. The texture is quite similar to cookie dough. I'd suggest you let it sit overnight before you start snacking on it; the flavors need some time to meld together. The second day and beyond, the garbanzo bean flavor is hardly noticeable at all. I also tried this with almond butter, which is good but gives the dough a stickier consistency. My blender nearly burned itself out as I was making this recipe; perhaps a heavy-duty one will do the job just fine, but from now on I'm using a fork and my hands.

Nov 23, 2014

I'm not a health fanatic by any stretch of the imagination. I'm pregnant, and I was dying for raw cookie dough!! This was AWESOME. I have no agave nectar stuff, but to sweeten the (unsweetened) peanut butter used in the recipe, I swapped it for a mix of brown and granulated sugar. YUMMY!!!


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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