Cacao Chickpea Cookie Dough Snackwiches Recipe

Cacao chickpea cookie dough “Snackwiches” made with chickpeas, nut butter, and your favorite cookies. Perfect for a snack or dessert.

What was your favorite ice cream flavor as a kid? I swung through so many — mint chocolate chip, cookies ’n’ cream, butter pecan — but I always came back to one: Chocolate Chip Cookie Dough. This recipe is my grown-up, healthier take on that childhood favorite: a quick, 6-ingredient Cacao Chickpea Cookie Dough that takes under 10 minutes to make and works beautifully as a snack or a dessert.

Blend the dough, scoop it onto crisp cookies, and sandwich it between two for a portable, protein-rich treat I like to call Cacao Chickpea Cookie Dough Snackwiches.

Make Cacao Chickpea Cookie Dough “Snackwiches”

These snackwiches are perfect for travel — I always pack snacks when I’m on the road because you can’t buy everything everywhere, especially not this cookie dough. The mixture is sturdy enough to travel well if you keep it chilled, and it’s irresistible straight from the blender: thick, lightly sweetened with maple syrup, and studded with crunchy cacao nibs.

Cookie Dough on the Go

I love this on planes, at picnics, or as a quick fridge snack. It’s rich in plant protein from chickpeas, and healthy fats from nut butter, so feel free to enjoy a few more spoonfuls than planned — you’re getting nutrients along with the nostalgia.

About the Cookies

For these photos I used Sejoyia Coco-Thins, a thin and crispy cookie that pairs perfectly with the creamy dough. Any crisp cookie will work — chocolate, cassava-based thins, or your favorite store-bought snack cookie. The crunch contrasts the smooth, slightly chunky cookie dough beautifully.

Cookie Dough You Can Eat Raw

One of the best things about this recipe is that it’s safe to eat raw. No eggs or raw flour — just blended chickpeas, nut butter, maple syrup, flaxseed, and cacao nibs. You get the cookie-dough flavor you loved as a kid, without any worry.

Swaps & Substitutions

This recipe is flexible. I used creamy peanut butter, but almond or cashew butter work just as well and change the flavor slightly. If you prefer it sweeter, add another tablespoon of maple syrup. For a thinner texture, add a splash of nondairy milk and pulse to combine.

Add Your Own Mix-Ins

Cacao nibs add a bitter crunch, but you can swap them for dark chocolate chips (70% cacao or higher) if you prefer sweetness. Other tasty mix-ins: chopped nuts, shredded coconut, dried fruit, or a pinch of sea salt for contrast. For a savory twist, stir in crushed pretzels or seeds.

How to Serve Cacao Chickpea Cookie Dough “Snackwiches”

Scoop about 1–2 tablespoons of cookie dough and sandwich it between two thin cookies for an instant snack. You can also spread the dough on toast, pile it into baked sweet potatoes, dip fruit or pretzels into it, or simply enjoy it by the spoonful. Store leftovers in an airtight container in the fridge for up to one week or freeze for longer storage.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup creamy peanut butter or cashew butter
• 2–3 tablespoons maple syrup
• 1 tablespoon ground flaxseed
• dash of cinnamon
• 1/4 cup cacao nibs
• Cookies for sandwiching (about 1 package of thin snack cookies)

Instructions

1. Add all ingredients except the cacao nibs to a large blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
2. Fold the cacao nibs into the mixture with a spatula.
3. Refrigerate for at least a few hours or overnight if you want a firmer texture, or serve immediately if you prefer it softer.
4. Use a cookie scoop to portion roughly 1–2 tablespoons of dough between two cookies to make snackwiches.
5. Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for long-term storage.

I Want to Hear From You

If you make these Cacao Chickpea Cookie Dough Snackwiches, please leave a comment and rating. Share your photos on Instagram and tag @flora_and_vino with #floraandvino so I can see your creations. Pin this recipe if you want to save it for later, and subscribe on the site for more recipes and updates.

XO Lauren

This post is brought to you by Sejoyia, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!