Sometimes choosing the healthier option comes at a cost in the taste department.  

Chickpea cookie dough is not one of those times.

That's right, drool-worthy cookie dough made from a chickpea base is just as good (if not better tasting) than traditional cookie dough.


How? No idea. It makes no sense.

But it works...

And it comes with all the health benefits of a serving of legumes.

This particular version also contains a huge protein boost from Chocolate Protein.

Get the full recipe and prepare to have everything that makes sense in the world flipped upside down, here:





  • 2 cans (each can about 350ml) of unsalted chickpeas, drained and rinsed
  • 1/2 cup creamy nut butter of choice
  • 4 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 tsp of salt
  • 1 tsp Gut Nurture (Optional)
  • ⅓ cup Chocolate Protein powder
  • ¼ cup coconut flour or oat flour (just blend oats to a flour!)
  • 3/4 cup vegan chocolate chips




  1. Drain and rinse chickpeas under cold water, then pat dry with a paper towel.
  2. Add chickpeas, nut butter, maple syrup, and vanilla to your food processor. Blend until smooth.
  3. Add protein powder, salt, protein powder, and flour. Pulse and blend for another 30 seconds until the mixture looks and feels like cookie dough.
  4. Add the chocolate chips. Pulse a few times, then remove blade and fold chips in evenly with spatula.
  5. Enjoy immediately with a spoon!


  • Make sure your nut butter is one ingredient (the nuts)!
  • Store leftovers in an airtight mason jar or container and refrigerate for up to 1 week.