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.
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.
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
What you need for funfetti 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.
- 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.
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.
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.
More recipes you’ll love
- Protein cookie dough
- 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
- 1/2 cup oat flour
- 1/4 cup almond butter
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup sprinkles
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.
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
