Best Low Calorie Chickpea Cookie Dough in 10 Minutes

Name: Best Low Calorie Chickpea Cookie Dough in 10 Minutes
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1/4 cup almond butter; 2 tbsp maple syrup; 1 tsp vanilla extract; 1/4 tsp salt; 1/4 cup dark chocolate chips

Author: Tessa

Published: August 10, 2025

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Okay, confession time: I used to eat raw cookie dough straight from the mixing bowl when I thought no one was looking. Then I discovered this magical BEST low calorie chickpea cookie dough – and wow, game changer! It’s got that same irresistible sweet, creamy texture but packed with protein and fiber to keep you full. The first time I whipped up a batch, my skeptical husband couldn’t believe it was made from chickpeas. Now we keep it stocked in our fridge for when those dessert cravings hit. Trust me, this healthy version tastes so decadent you’ll forget it’s actually good for you. The secret? Rinsed chickpeas blend into this velvety base that pairs perfectly with melty dark chocolate chips – pure bliss without the sugar crash afterward.

Why You’ll Love This BEST Low Calorie Chickpea Cookie Dough

This isn’t just another “healthy” dessert that tastes like cardboard – it’s the real deal! Here’s why it’s become my go-to sweet fix:

Ready in 10 minutes flat (plus chilling time). I’ve made this at midnight when cravings struck!
Packs 4g of plant-based protein per serving to keep you satisfied
Only 120 calories per generous 1/4 cup serving – no guilt required
Naturally sweetened with just maple syrup so you avoid sugar crashes
The texture is shockingly close to real cookie dough – creamy with perfect little chocolate surprises

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Healthy Ingredients That Shine

What makes this cookie dough special isn’t what’s missing (no flour, eggs, or refined sugar) but what’s in it! Chickpeas bring fiber and protein while blending into silky smoothness. Almond butter adds healthy fats and that rich, nutty depth. And dark chocolate? Those antioxidant-packed morsels make every bite feel indulgent. My nutritionist friend calls it “a balanced snack disguised as dessert” – I just call it delicious.

Ingredients for BEST Low Calorie Chickpea Cookie Dough

Here’s everything you’ll need for this magical healthy dessert (measurements matter!):

1 (15 oz) can chickpeas – drained and rinsed super well (this removes that bean taste)
1/4 cup almond butter – packed and creamy, not oily
2 tbsp pure maple syrup – the real stuff, not pancake syrup
1 tsp vanilla extract – splurge on the good kind here
1/4 tsp fine sea salt – balances the sweetness perfectly
1/4 cup dark chocolate chips – I like mini ones for better distribution

Pro tip: Pat those chickpeas dry with a paper towel – extra moisture makes your dough too sticky!

How to Make BEST Low Calorie Chickpea Cookie Dough

Alright, let’s get mixing! This couldn’t be easier – I promise you’ll be amazed at how quickly this comes together. First, grab your food processor (a blender works in a pinch, but it’s harder to scrape down). Toss in those beautifully rinsed chickpeas and let ‘er rip until they look like coarse sand – about 30 seconds. Scrape down the sides – this is crucial!

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Now the fun part: drizzle in that almond butter, maple syrup, vanilla, and salt. Process again until it transforms into this magical creamy paste that’ll make your mouth water. Stop to scrape the sides every 15 seconds – patience pays off here! When it’s smooth like peanut butter, you’re golden.

Here’s my favorite step: fold in those chocolate chips by hand. I use a rubber spatula and pretend I’m a fancy pastry chef gently incorporating them. The dough will be slightly sticky – that’s normal! Transfer it to a bowl, cover, and pop it in the fridge for at least 30 minutes. This chilling time is non-negotiable – it firms up the texture to perfect cookie dough consistency.

Pro Tips for Perfect Texture

Listen, I’ve learned this the hard way: don’t over-process! If you blend too long, the chickpeas get gummy. Also, if your dough seems too thick, add a teaspoon of almond milk. Too sweet? Cut back 1 tbsp maple syrup next time. And for heaven’s sake – resist eating it straight from the bowl (okay, maybe just one spoonful for quality control).

Customize Your Cookie Dough

This recipe is like your favorite little black dress – perfect as is, but so fun to accessorize! For nut-free friends, swap almond butter with sunflower seed butter (it turns the dough slightly green, but tastes amazing). Craving warmth? Add 1/2 teaspoon cinnamon or pumpkin pie spice to the food processor. I sometimes toss in shredded coconut or chopped walnuts for extra crunch. My sister swears by swapping chocolate chips for dried cherries – “adult cookie dough,” she calls it. The best part? You can taste as you go since there’s no raw egg! Just remember – every add-in changes the calorie count slightly.

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Serving and Storing BEST Low Calorie Chickpea Cookie Dough

Here’s the best part – this dough stays delicious for days! I scoop mine into little 1/4-cup portions using an ice cream scoop (so fancy, I know) and keep them in an airtight container in the fridge. It stays perfect for up to 5 days – if it lasts that long! No reheating needed, though I won’t judge if you microwave it for 10 seconds to get those chocolate chips extra melty. Pro tip: portion it out right away, or you might “accidentally” eat half the batch straight from the bowl like I did last Tuesday.

Nutritional Benefits of Chickpea Cookie Dough

What makes me giddy about this recipe isn’t just the taste – it’s the nutritional powerhouse hiding in every bite! Each serving packs 4g of plant-based protein to keep you full and 3g of fiber (that’s 12% of your daily need). The chickpeas deliver iron and folate, while dark chocolate chips bring antioxidants. Of course, exact numbers vary with ingredient brands – but trust me, your body will thank you for choosing this over traditional cookie dough. It’s dessert that loves you back!

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FAQs About BEST Low Calorie Chickpea Cookie Dough

Can I use peanut butter instead of almond butter? Absolutely! I make it with creamy peanut butter when I’m out of almond butter – just know it’ll have a stronger nutty flavor. My husband actually prefers it this way. The swap works 1:1, but natural peanut butter blends smoother than the super thick kind.

Is this recipe vegan? You bet! As long as you use dairy-free chocolate chips (most dark chocolate is), this cookie dough is 100% plant-based. I’ve served it to my vegan friends who couldn’t believe they were eating chickpeas. The maple syrup keeps it sweetener-vegan too.

Why does my dough taste beany? Oh honey, you didn’t rinse those chickpeas well enough! I learned this the hard way. Spend a full minute under running water, rubbing them between your fingers. Bonus tip: some people boil canned chickpeas for 5 minutes first to really neutralize the flavor.

Can I freeze the cookie dough? Freezes like a dream! Scoop into balls first so you can grab single servings. Thaw in the fridge overnight or microwave for 15 seconds. Texture stays perfect for up to 2 months – not that it’ll last that long in my house!

Share Your Creation

I’d love to see your cookie dough masterpieces! Tag me @HealthyCookieQueen on Instagram so I can cheer you on. Did you add a fun twist? Leave a comment below – your idea might inspire someone else’s next batch. Happy dough-making, friends – now go enjoy that guilt-free spoonful!