Peanut Butter Chocolate Chip Vegan Cookie Dough

I have a big sweet tooth.  I love anything cookie dough or peanut butter or chocolate related.  Any a combination of all three? DROOL.  My favorite dessert growing up was ice cream, specifically combining peanut butter chocolate swirl with cookie dough.  In college I lived across the dining hall that had frozen yogurt.  Let’s just say I made a trip there every day (um life hack, ask them to put toppings on the bottom, then the ice cream, then more toppings.  You’re welcome).


But now as a vegan, I can’t really jump on the junkfood train because most sweets have dairy and egg in them.  I also feel guilty eating sweets when I am in training because I think, “If I’m working so damn hard to get better at running, why am I gonna eat crap?”


My sweet tooth feuds with my training self all the time.  Which has forced me to come up with a solution.

VEGAN cookie dough!

Peanut Butter Chocolate Chip vegan cookie dough to be exact.





These babies have quelled the argument between my junkfood craving and my training brain.  They’re super easy to make- less than 10 minutes, 30 minutes if you actually go ahead and bake the cookies, which I’ve done for the post.  For all you concerned out there, don’t worry, I saved some of the dough too, which will be making it’s way into my coconut ice cream tonight.  Rest assured.  Did I mention that these are not only vegan and dairy-free, but they are grain-free too?


Alright, so how do you make these bad boys?  Easy Peezy Lemon squeezy.  One batch of vegan peanut butter chocolate chip cookie dough, coming right up!


Step one:  Assemble ingredients.  Start salivating in anticipation.

The players: Chickpeas (boiled, not canned), grind-your-own peanut butter from Whole Foods, vanilla, baking powder, honey, vegan carob chips, cinnamon and ginger (the last two are optional).


Step two:  Measure out a cup of chickpeas and 1/2 a cup of peanut butter and mix in food processor. I used chickpeas that I cooked, not canned. If you do use canned, make sure you drain and rinse them before using, as they will add water content. I also used the grind your own kind of peanut butter. Store bought brands will add oil to the mix, also resulting in a wetter batter.

I love when I get a nice round number


Step three: Pulse in a food processor for a minute. Until it looks like this:

Note: If you use canned chickpeas, it won’t be as grainy.

Step four:  Add in baking powder and vanilla and pulse for 30 seconds.   This is also when to add the optional cinnamon and ginger.  It’ll still be grainy at this point, but don’t worry, your cookie dough is coming soon.


Step five:  Measure out ¼ cup + 2 tablespoons of honey/maple syrup.  I used honey in mine because I didn’t have any syrup on hand.  I’m not the kind of vegan who thinks honey is off limits, I use it as a sweetener quite frequently.  Feel free to use whatever kind of sweetener you like.

Turn your food processor on and slowly add your sweetener as you are mixing.  I’ve found that this is the best way to mix it evenly.  Your dough will start to form pretty quickly and begin to ball up.  Continue mixing, and stop to break up the dough with a spoon if needed. The longer you mix, the smoother the dough will be. I like my cookie dough pretty chunky so I stopped after about 2 minutes.

Nice and smooth. The longer you mix, the smoother it gets.
Nice and smooth. The longer you mix, the smoother it gets.


Step six:  Bring on the chocolate chips!  You don’t need the blade in the food processor anymore, you can mix these in by hand.  I use carob chips, but when I make these for friends I opt for a sweeter non-dairy kind.


I can see the clouds parting and hear the angels singing hallelujah.
I can see the clouds parting and hear the angels singing hallelujah.

Feel free to stop here and just straight up eat the cookie dough.  In fact, I encourage it. My mom would yell at me all the time, “Don’t eat the cookie dough because it has raw eggs and you’ll get salmonella poisoning and get sick and the sky will fall down and the earth will get swallowed by a black hole all because you licked the spoon of raw cookie dough!”

I’m serious. That’s how she would act.

BUT! This dough is egg free so eat your heart out.  So there mom!  (Kidding, love you)

Om nom nom nom
Om nom nom nom


Step seven:  If you feel inclined to make the cookies, preheat the oven to 350. Line your baking pan with parchment paper, as these guys are pretty sticky.  You’ll need to wet your hands to prevent the dough from sticking to you.  Alternatively, you could chill the dough for about 15 minutes in the freezer to allow it to harden a bit before trying to manipulate it.


Step seven: Drop tablespoon sized globs onto the parchment paper and bake for 12 minutes.


I left some dough alone so I could eat it raw later.  Don’t worry.


The finished cookies, all ready to go to my friend's party. Bonus cameo by my morning crossword puzzle.
The finished cookies, all ready to go to my friend’s party. Bonus cameo by my morning crossword puzzle.


Here’s the recipe summarized:

IMG_5382Peanut Butter Chocolate Chip Vegan Cookie Dough

Prep time: 8 minutes                                                                      Cook time: 12 minutes

1 cup chickpeas.  **If you use canned chickpeas, your batter will be wetter
1/2 c peanut butter.  ** I used grind your own kind that is just peanuts.  If you use peanut butter from a jar your dough will again be wetter
2 tsp vanilla
1 tsp baking powder (can omit if not baking cookies)
¼ c + 2 table spoons of honey/maple syrup (or other natural sweetener)
1/2 c vegan chocolate chips
Optional: dash of cinnamon and ginger


1.    Preheat the oven to 350.
2.    Combine chickpeas and peanut butter in a food processor and mix for 1 minute.
3.    Add vanilla, baking powder, and optional cinnamon and ginger.  Pulse for 30 seconds to combine.
4.    Add in the honey/maple syrup WHILE mixing.  This will ensure it mixes thoroughly.  The longer you mix, the smoother the mixture becomes.
5.    Remove the blade from the food processor.
6.    Mix in the chocolate chips by hand.
7.    Drop tablespoon sized globs onto a baking sheet lined with parchment paper.  Bake at 350 for 12 minutes.
8.    Devour.


I entered the ingredients into a calorie counter and came up with 95 calories per serving, 5 grams of fat, 3 grams protein, and 11 carbs. It will depend on the brands that you use, but the most I’ve ever calculated it out to be is 120 calories.



Buen provecho! Let me know how yours turn out!


Happy running,




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