Gluten-Free Peanut Butter Cookie Dough

Updated: Oct 23, 2018

Eating Cookie Dough for breakfast? Sure thing! With this healthy vegan Gluten-freecookie dough you can have the perfect start into your day!

Peanut butter Cookie Dough

First of all, I want to thank the sun for coming out at the right time for me to take this picture.

Now, I've been trying out lots of different recipes for vegan and gluten-free cookie dough. It seems so magical in a way to be able to eat cookie dough that tastes like it's made with flour but actually it's flourless (and therefore better for ya). So what's in this cookie dough instead?

Chickpeas. Yes, C H I C K P E A S. They are not just good in hummus or roasted (check out my recipe), they make the perfect cookie dough and I can guarantee if you blend your chickpeas very well, you won't even notice the chickpeas at all.

Chickpea Cookie Dough

The best thing is that chickpeas are a great source for protein so you can start your day with this cookie dough and be full of energy. I love putting strawberries in my cookie dough and add some more peanut / almond butter.

Gluten-free Cookie Dough Recipe

I am currently working on cookie dough balls or squares. Basically, the solid version of this cookie dough so watch this space for another cookie dough recipe. But for now, enjoy making this awesomeness.

Gluten Free Peanut Butter Cookie Dough

Perfect for breakfast, dessert, snack. 9 Ingredients , 15-20 minutes.

Vegan Cookie Dough

Course: Breakfast, Dessert, Snack, Anything you want it to be

Servings: 2-3 people

Cuisine: Gluten-Free, Vegan

Does it keep? 2 days, Airtight Container.

Prep Time: 15-20 min


1/2 and 1/8 Oats

1 Ripe Banana

3 Tbsp Maple Syrup

3 Tbsp Agave Syrup (or just one of both sweeteners)

1 tsp Maca Powder

6 Tbsp Water and more if needed

1 Can Chickpeas

3 Tbsp Peanut Butter

Chocolate Chips

Optional: Pinch of Himalayan Salt


1. Blend oats to form an oat flour.

2. Drain chickpeas and then add them to the oat flour and add all the rest of the ingredients except the choco chips. Blend until smooth. Then, mix in the choco chips and add mixture into 2 or 3 bowls.

3. Serve immediately.

4. Can be kept in the fridge for 2 days. Enjoy your creamy cookie dough with berries on top, sprinkle with some more chocolate and add some nut butter if you wish, your choices are endless.

Tag @blissfoodflower #blissfoodflower in your peanut butter cookie dough creations, I can't wait to see them!

Leave any comments below.

#vegan #cookiedough #veganbreakfast #vegancookiedough #glutenfreecookiedough #whatveganseatforbreakfast #recipe #circulareconomy #environmentalist

66 views0 comments

Recent Posts

See All