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Stacey Kasdorf

Vegan Cookie Dough

I get genuinely EXCITED thinking about this recipe. I honestly would love to have it on hand at all times for when my sweet tooth kicks in. Vegan cookie dough is a child's (and my) dream come true, because you can eat it right off the spoon without fear of getting sick, plus it's ready in less time! Wins all around. I actually first got this idea from my cousin Cassidy who had something like this while she was living in NY. She sent me the ingredient list and I knew I had to try and make a copycat. In all honesty, I misplaced that picture, so I had to go off of my memory. Not sure if this is exactly what was in that cookie dough, but let me tell you this one tastes amazing so I'm totally okay with it. It is seriously the best treat and made with all natural real ingredients, which means I can give it to Everly as well! She obviously loved it, as did I. Jason wouldn't try it because I put raisins in it (typical), but when I make it next time I'll use chocolate chips to win him over!

The nice part about this recipe is that the base is chickpeas, so it's grain and gluten free plus high in fiber and protein. Chickpeas are also really filling so a little bit of this snack goes a long way. It is also vegan and refined sugar-free, so you can indulge without any of the guilt. You can also mix up the add-ins to replicate your favorite cookie, like raisins, chocolate chips, m&m's, white chocolate chips, craisins, etc. Or you could switch up the nut butter. I used peanut butter, but you could use almond butter, cashew butter or even a seed butter if you can't have nuts. The possibilities are endless and I plan on going through each one until I find my favorite one! Check out the recipe below.


Vegan Cookie Dough

Makes: ~3 cups


  • 1 3/4 cups cooked chickpeas (I used cooked dry beans, but this is equivalent to one can of chickpeas)

  • 1/2 cup full fat coconut milk

  • 1/4 cup peanut butter (feel free to sub in any nut or seed butter here)

  • 1/4 cup ground flaxseed

  • 1/4 cup maple syrup

  • 2 dates

  • 1/2 tsp cinnamon

  • dash of vanilla

  • pinch of sea salt

  • 3 tbs of raisins (or chocolate chips, craisins, nuts, white chocolate, etc)


  1. Put all of the ingredients except for the raisins (or desired mix-in) into a high powered blender. Blend until you reach your desired consistency. I wanted mine a little bit chunky to resemble real cookie dough, but you could blend until smooth if you prefer that texture.

  2. Next scrape into a bowl and mix in your raisins or whatever you're using. Put it in the fridge until cool before diving in! It tastes way better once it's cold. Then store in an airtight container in the fridge.



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