Edible Confetti Cookie Dough

Makes: About 2 cups; Total Time: 10-minutes

Recipe developed by: Shannon Costello, RDN, LD with CFW


  • 1, 15-ounce can chickpeas, drained & rinsed
  • ¼ cup unsalted nut or seed butter of choice
  • ¼ cup oat flour
  • 3-4 tablespoons honey or maple syrup 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Cinnamon, to taste (optional)
  • ¼ cup dark chocolate chips
  • 2 tablespoons confetti (rainbow) sprinkles

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. Add all ingredients except for chocolate chips and sprinkles to the base of a food processor or blender. Process until a thick, smooth dough forms. Scrape down the sides as needed to incorporate all ingredients.
  3. Taste and add additional sweetener if desired. Process again.
  4. Transfer dough into a medium mixing bowl. Use a spatula to fold in the chocolate chips and sprinkles until well combined.
  5. Refrigerate for at least 1 hour before enjoying. Leftovers can be stored in air-tight container in the refrigerator for 4-5 days or in the freezer for about 1 month. Let frozen dough thaw in the refrigerator overnight before consuming.

Portion Control Tip: Turn the dough into cookie bites! Refrigerate dough for at least 1 hour, then use a 1 tablespoon measuring spoon to roll dough into bite size pieces.

The Secret Ingredient:

Chickpeas make this cookie dough rich in protein and fiber while adding vitamins & minerals to your sweet treat. A half-cup serving of chickpeas (also known as garbanzo beans) has 7 grams of protein, 6 grams of fiber, and is rich in iron, folate, magnesium, potassium and phosphorus. Together with your favorite nut butter, you have a satisfying and nutrient-dense treat!