Red velvet chickpea cookie dough is a healthy alternative to edible cookie dough. It is made with chickpeas, almond butter, and colored with beetroot powder, making this a dessert that you can feel good about. It’s the perfect healthy treat for Valentine’s Day (or any day)!
Is there anything better than a heaping spoonful of edible cookie dough? I really don’t think so. I don’t know what it is about cookie dough that makes it so fun eat. Cookie dough is usually unsafe to eat raw, but it tastes so good! Maybe it’s the temptation to eat something off-limits that makes it extra delicious.
Edible cookie dough (made safe to eat with no flour or eggs) has gotten prettyyy popular over the years. I remember when a video on Facebook about DŌ, an edible cookie dough shop in NYC, went viral in 2017! I actually ate there on a trip to NYC a few years ago and let me tell you, it is WORTH THE HYPE! So delicious, playful, and sweet.
I think it is the childhood nostalgia and temptation to eat something risky that makes cookie dough so whimsical and an extra delicious treat. But let’s be honest, cookie dough isn’t the healthiest thing out there. So, I decided to health-ify it and create this recipe for no-bake red velvet chickpea cookie dough!
Wait, Red Velvet Chickpea Cookie Dough?!
Yes, chickpea cookie dough!! I know, I know. You probably have a lot of questions. Like, is chickpea cookie dough actually good? What does it taste like? Does it actually taste like cookie dough? Or does it just taste like hummus? Gross!!
I’m here to tell you that it in fact does not taste like hummus and is definitely not gross.
Chickpeas that are properly drained, rinsed, and peeled are not salty and have a very mild taste. When they’re blended with almond butter (or whichever nut butter you choose) and maple syrup, a yummy and healthy treat is born!
This gluten-free edible chickpea cookie dough has a thick and creamy consistency with a buttery flavor similar to classic cookie dough. It’s not exactly the same, but it is still delicious. And with white chocolate chips sprinkled throughout? DROOL!
Ingredients for this Recipe
Here are the ingredients you’ll need to make edible red velvet chickpea cookie dough!
- Garbanzo beans/chickpeas – the star ingredient and base of the cookie dough! Make sure to buy unsalted canned garbanzo beans and remember to rinse, drain, and peel them before blending.
- Almond butter – or any nut butter of your choice. The only one you should avoid is tahini because it makes the cookie dough reminiscent of hummus. We don’t want that! I prefer almond butter, but cashew butter works great too! Just make sure you buy a creamy-style nut butter (not chunky!) and you’ll be good to go.
- Pure maple syrup – for a hint of natural sweetness. If you prefer your desserts a bit sweeter, feel free to add an extra tablespoon or so to your dough.
- Pure vanilla extract – to flavor the dough and make it even more delicious!
- Beetroot powder – to color the dough naturally! A little goes a long way.
- White chocolate chips – my favorite white chocolate chips are the Guittard Choc-Au-Lait Baking Chips.
How to Make Red Velvet Chickpea Cookie Dough
This recipe literally could not be easier. Just add your peeled chickpeas and nut butter to a food processor and blend. Add in the vanilla extract, maple syrup, and beetroot powder and keep blending until everything is perfectly smooth and creamy. Transfer the batter to a mixing bowl, fold in the white chocolate chips, and you’re ready to eat the cookie dough straight out of the bowl!
Tips for Making this Recipe Perfectly
- Make sure to peel the chickpeas. I know that it is super annoying and meticulous, but it’s necessary to get a super smooth, dough-like texture. Pinch a chickpea between your thumb and pointer finger gently until the skin separates from the pea. Do this with all of your chickpeas. It’s time consuming but so worth it!
- Feel free to scrape down the sides of the food processor before adding in the beetroot powder. Again, you wanna make sure everything gets blended smoothly!
Frequently Asked Questions
Can You Bake Chickpea Cookie Dough?
No! Please enjoy it raw by the spoonful.
How Do You Store It?
Store your cookie dough in an airtight container in the refrigerator. It should last in there for about 3-5 days.
Can I Freeze It?
Yep! You can store your dough in the freezer for up to one month.
More No-Bake Recipes to Try
- 1 can chickpeas, drained and rinsed
- 1/2 cup almond butter (or any creamy nut butter)
- 1/4 cup pure maple syrup
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp beetroot powder
- 1/2 cup white chocolate chips
- Peel the skin off of the chickpeas. Do this by pinching each chickpea between your thumb and pointer finger, separating the pea from the skin.
- Once all of the chickpeas have been peeled, place the peas into a food processor. Add the nut butter to the food processor as well and blend. While blending, add maple syrup and vanilla through the top nozzle of the food processor. Run for a few minutes or until the mixture reaches a smooth and creamy consistency.
- Stop the food processor and scrape down the sides with a rubber spatula. Add the beetroot powder and blend again until the color is well incorporated.
- Transfer batter to a large mixing bowl and gently fold in the white chocolate chips with a rubber spatula. Enjoy straight from the bowl or store in an airtight container in the fridge for 3-5 days!
Please peel your chickpeas! This is essential for a creamy texture.
You can add an extra 1/4 teaspoon of beetroot powder for a brighter red color.
Dairy-free chocolate chips are great in this recipe if you want to make it vegan.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 90mgCarbohydrates: 23gFiber: 4gSugar: 14gProtein: 6g