Funfetti cookie dough you can eat straight from the bowl! It is super healthy, vegan, gluten free, and made with beans as the main ingredient! No one would know because it’s seriously good. Just 6 ingredients, like chickpeas, oat flour, almond butter, maple syrup, vanilla extract, and of course, sprinkles are all you need to enjoy edible raw cookie dough.
Funfetti cookie dough
I’m a huge fan of taking a treat and making it with better ingredients.
We’re nixing the traditional raw eggs, butter, all-purpose flour, brown sugar, granulated sugar, artificial flavor, or corn starch you’d find in cookie dough, and instead of swapping for things like beans, almond butter, and maple syrup.
This chickpea cookie dough will surprise you with how good it is! Plus it’s a no-bake recipe making it easy to enjoy the flavor of funfetti cookies without turning on the oven.
It is also FUN – hello funfetti sprinkles.
My kids went crazy for the taste of the cookie dough balls, and the sprinkles brought it to an extra level of enjoyment.
What makes this a healthy edible cookie dough?
Chickpeas (garbanzo beans) are the start in making this a healthy edible cookie dough, and after that, you only need a handful of ingredients.
I based this cookie dough with lots of sprinkles on my protein cookie dough recipe. Chickpeas blend so well into a creamy, dream cookie dough with a soft texture.
Once you try it, it will be hard to not make edible cookie dough this way. It makes the perfect snack with a bit of protein and natural sweetness!
In addition to the chickpeas, we’re using oat flour (here’s how to make your own oat flour at home), almond butter, and a little bit of maple syrup for a sweet flavor.
What you need for birthday cake cookie dough
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
How to make this funfetti cookie dough recipe
- To a food processor, add chickpeas, oat flour, almond butter, maple syrup, and vanilla extract. Pulse to begin, then turn the food processor on to blend until smooth. You can stop and scrape the sides.
- Add the colorful rainbow sprinkles and blend for 5 seconds to combine. Enjoy!
- Store in an air-tight container in the fridge for up to 7 days.
Watch me make this edible funfetti cookie dough recipe!
It comes together super easily in the food processor.
Watch the full video below, or on YouTube!
How to make this without a food processor
If you don’t have a food processor on hand, no worries! Use a blender or hand mixer to blend the garbanzo beans along with the maple syrup until smooth.
If you need a little more help getting the beans blended you can add a little almond milk or any type of plant-based milk.
Once the beans are blended smoothly, add to a large mixing bowl along with the remaining ingredients and mix well until combined.
Store in the fridge and enjoy whenever cookie dough cravings come on!
Substitutions
Below you’ll find a list of substitutions that will work well in this eggless cookie dough recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Chickpeas – With chickpeas being the base of this recipe, there really isn’t a good substitution for it. Other beans are not as mild in flavor. That said if you had to pick a bean to substitute, go with white beans.
Oat flour – Almond flour works as a substitute for oat flour in equal amounts.
Almond butter – You can use any nut or seed butter as a substitute for almond butter.
Maple syrup – You can substitute honey or date syrup in equal amounts for the maple syrup.
Vanilla extract – Feel free to use vanilla paste or change the flavor slightly and swap in almond extract.
Sprinkles – Don’t have sprinkles around? Use mini chocolate chips instead or simply omit the sprinkles and you’ll have an edible sugar cookie dough recipe for any time of day.
How to store
This easy cookie dough keeps really well in the fridge or the freezer!
Once the raw dough is done being mixed up, add it to an airtight container or a mason jar and store it in the fridge for up to 1 week.
You can keep it in cookie dough form, or shape it into cookie dough balls. Add to a freezer-safe dish or freezer bag and keep in the freezer for up to 6 months.
Pro tip – make a double batch for the entire family to enjoy! They go quickly and are also great to add to a lunchbox!
How to find dye-free sprinkles
Check out a natural grocery store, or possibly a regular grocery store that has a more natural section. Look for dye-free sprinkles there, or look online!
Here are two brands of colorful sprinkles I’ve purchased that work well for this recipe.
More recipes you’ll love
- Chocolate chip chickpea muffins
- Protein cookie dough
- Peanut butter chocolate chip chickpea cookies
- Vegan oatmeal chocolate chip cookies
- Mini almond butter fudge cups
- Vegan black bean brownies
Edible Funfetti Cookie Dough
Ingredients
- 1 can chickpeas drained and rinsed
- ½ cup oat flour
- ¼ cup almond butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ⅓ cup sprinkles
Instructions
- To a food processor, add chickpeas, oat flour, almond butter, maple syrup, and vanilla extract. Pulse to begin, then turn the food processor on to blend until smooth. You can stop and scrape the sides.
- Add the colorful rainbow sprinkles and blend for 5 seconds to combine. Enjoy!
- Store in an air-tight container in the fridge for up to 7 days.
Nutrition
If you try this edible funfetti cookie dough recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally posted April 2022. Updated March 2023.
10 comments
Finally a use for all those cans of chickpeas I’ve hoarded away. My kids are anti-beans these day but they are always pro-sweets. I love that this is simple to make with ingredients I always have on hand. I mixed it up in a blender and had a snack my kids loved and I felt good feeding them, full of nutritious goodness like fiber and protein that they often lack in quick snacks. I’m going to try to turn it into balls for on the go snacks for busy sports nights. So good!
Yay Regina, so glad your anti-bean kiddos loved it too!
My kids LOVED this recipe 🙌🏻 the sprinkles were their favorite part. My oldest wants to melt white chocolate next time and dip them in it. I can’t believe how easy it was to make. Already printed this recipe and added to my recipe binder.
Oooh, I like your oldest’s idea! Glad it was a hit 🙂
I was pretty intrigued to make this since we try to incorporate more healthy recipes:) I found this super easy and quick to make – placed all the ingredients in our food processer. It really surprised me how good it tastes and much similar to cookie dough. In fact, I think I prefer this recipe better because it’s not overly sweet. It was perfect to serve with graham cracker cookies for our kids and adults to enjoy! I’ll be making this recipe again soon!
Yay, so glad it was a hit! Graham cracker cookies sounds like a really fun way to serve it Jennifer 🙂
I just made this and it was DELICIOUS! I was very nervous making this thinking you would taste the chickpeas but you can’t. I added some white chocolate chips on top! So good!
I love that addition, Paige. Thanks for sharing!
This was such a quick and easy recipe to make and a fun treat!! The girls comments were “it’s creamy” “it’s yummy” The only reason I gave 4 stars and not 5 was because we thought it needed just a hint more sweetness..which maybe we could have just used a tad more maple syrup…however my husband had the best idea to add a few chocolate chips however turns out we were out so we used a few butterscotch chips which maybe it SO yummy 😋 We will be making this again!
Oooo butterscotch chips sound yummy! Glad you guys enjoyed it, Holly!