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This Healthy Edible Cookie Dough recipe is quick and easy to make. It is vegan and gluten-free making it a fun and allergy friendly treat for everyone to enjoy! I have added in holiday inspired sprinkles here, but they can be left out or changed up for different seasons.

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Happy Monday, I hope you had a great weekend! It was a busy one here with my daughter's Nutcracker rehearsals starting and hockey evaluations for my son. On Sunday, it poured rain all day, so I decided to spend some time in the kitchen. I started to think about what different holiday cookies I would make as Christmas is right around the corner. My kids always love eating the dough! I had recently seen a recipe for gluten-free and vegan edible dough using chickpeas. I had some chickpeas in the pantry, so I decided to try a similar concoction and made this Healthy Edible Cookie Dough.

Looking for some fun and festive cookie recipes? Try these out:

• Chocolate Thumbprint Cookies
• Chocolate Candy Cane Cookies
• Raspberry Shortbread Cookies

Healthy Edible Cookie Dough

This gluten-free and vegan Healthy Edible Cookie Dough base has just four simple ingredients. There are several optional add-ins that can also be used. Here is what you will need to make this Christmas inspired version:

• Chickpeas
• Maple Syrup
• Natural Peanut Butter
• Chia Seeds
• Holiday Sprinkle Mix
• Red Sugar Pearls
• White Chocolate
• Walnuts

To Make the Healthy Edible Cookie Dough

This Healthy Edible Cookie Dough is very simple to make! It is optional to remove the skin from the chickpeas and it will only take about 8 minutes to do so. However, the recipe comes together nicely with the skins on as well, there will be just a little more texture to the dough and a bonus of extra fiber! So, all you need to do is add the chickpeas, peanut butter, maple syrup and GROUND chia seeds to a food processor. Mix these ingredients on high speed until a smooth dough is formed.

If the Healthy Edible Cookie Dough is going to be served that day, transfer it to a bowl. Then, stir in any add-ins you choose! However, if you would like to use it later, do not put any of the add-ins in the dough. Transfer it to an airtight container and it can be stored in the freezer for a few months. When ready to use it, take out of the freezer about an hour ahead of time to allow to thaw. So that is it! Just a few simple to steps to make this fun and healthy treat!

Can I put anything else in the Healthy Edible Cookie Dough?

A few things I have tested are: sprinkles, peppermint pieces, white chocolate pieces and chopped walnuts. However, this is a versatile recipe, so you could try anything you might add to regular cookie dough. For instance, chocolate chips, cinnamon candies, shredded coconut and dried fruit...go ahead and get creative!

What are the best kind of sprinkles to use?

One important thing to note is that the color of some sprinkles will run coloring the dough. You can test out a small amount to see what sprinkles work best or just add the sprinkles to the top of the dough without blending them into it. In this holiday version of Healthy Edible Cookie Dough, I used:

• Wilton Red Sugar Pearls
• Sprinkle Pop

Healthy Edible Cookie Dough

5 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Edible Cookie Dough, Gluten-free Cookie Dough, Healthy Edible Cookie Dough, Vegan Edible Cookie Dough

Prep Time: 20 minutes minutes

Servings: 18

Calories: 159kcal

Ingredients

• 1 15 ounce can chickpeas drained and rinsed
• ¼ cup pure maple syrup
• ½ cup salted natural peanut butter (you’ll want to stir well, but include some of the peanut oil)
• ¼ cup GROUND chia seeds this can be left out if you do not have any on hand, the dough might be a little bit wet without it-but still very tasty!

Optional add ins:

• ½ cup roughly chopped walnuts
• ½ cup white chocolate pieces
• ¼ cup peppermint pieces
• ¼ to ½ cup of Sprinkles

Instructions

• It is optional to remove the skin from the chickpeas and it will only take about 8 minutes to do so. However, the recipe comes together nicely with the skins on as well, there will be just a little more texture to the dough and a bonus of extra fiber!
• Add the chickpeas, peanut butter, maple syrup and ground chia seeds to your food processor and mix on high until you have a completely smooth texture.
• If you are making this ahead of time and plan to freeze it, you can transfer it to your airtight container now-do not add any of the toppings yet. This should keep nicely for a few months. When you’re ready to use it, simply remove it from the freezer for about an hour ahead of time or you can microwave it for 30 seconds at a time until it is thawed. The texture of this while still slightly frozen is a bit off-but it will come right back as soon as it is fully thawed.
• If planning to serve it soon you can transfer it to the dishes and then mix or sprinkle in the add ons.

Notes

**Some sprinkles will start to have their color run/transfer once they become damp, where the cookie dough fits this category you’ll want to either do a test on a spoonful of the dough and sprinkles or wait until just before you serve everything to add them.

Nutrition

Serving: 1g | Calories: 159kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 121mg | Potassium: 81mg | Fiber: 2g | Sugar: 9g | Vitamin A: 161IU | Calcium: 46mg | Iron: 1mg

So Tell Me...

Do you like eating cookie dough? Are you getting ready for the holiday season? What is your favorite kind of Christmas cookie? Have you ever made healthy edible cookie dough?

Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!