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Edible Funfetti Cookie Dough

by Heather

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 funfetti cookie dough.

Edible Funfetti 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 butter, flour, and sugar 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!

And FUN.

My kids went crazy for it, and the sprinkles brought it to an extra level of enjoyment.

Edible Funfetti Cookie Dough

What makes this a healthy edible cookie dough?

The chickpeas (garbanzo beans) are the start in making this a healthy edible cookie dough.

I based this cookie dough with sprinkles on my protein cookie dough recipe. Chickpeas blend so well into a creamy, dream cookie dough.

Once you try it, it will be hard to not make edible cookie dough this way.

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 as a natural sweetener

ingredients in healthy funfetti cookie dough

What you need for funfetti cookie dough

how to make sprinkles cookie dough

How to make this funfetti cookie dough recipe

For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.

  1. To a food processor, add the chickpeas, oat flour, almond flour, 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.
  2. Add the sprinkles and blend for 5 seconds to combine. Enjoy!
  3. Store in an air-tight container in the fridge for up to 5 days.
Edible Funfetti Cookie Dough

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!

Substitutions

Below you’ll find a list of substitutions that will work well in this edible funfetti 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 the almond butter.

Maple syrup – You can substitute honey or date syrup in equal amounts for the maple syrup.

Sprinkles – Don’t have sprinkles around? Use mini chocolate chips instead or simply omit the sprinkles.

funfetti cookie dough

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 I’ve purchased that work well for this recipe.

Edible Funfetti Cookie Dough

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Edible Funfetti Cookie Dough

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 funfetti cookie dough.
Prep Time5 mins
Cook Time0 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chickpea, cookie dough, sprinkles
Servings: 4
Calories: 257kcal
Author: Heather

Ingredients

Instructions

  • To a food processor, add the chickpeas, oat flour, almond flour, 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 sprinkles and blend for 5 seconds to combine. Enjoy!
  • Store in an air-tight container in the fridge for up to 5 days.
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 257kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 5mg | Potassium: 208mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
Edible Funfetti Cookie Dough

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

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