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30 Minutes or Less

Chickpea Chocolate Chip Cookie Dough

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chickpea cookie dough in a jar with a spoon

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

overhead image of scoops of chickpea cookie dough with extra chocolate chips

What You’ll Need To Make Chickpea Cookie Dough

Chickpeas – An entire can of chickpeas is the base to this healthy cookie dough recipe! Drain and rinse your chickpeas well before adding them to the blender. And for a smoother cookie dough, remove the skins off your chickpeas.

Nut or Seed Butter – I used almond butter, but any nut or seed butter will work in this recipe. Peanut butter, cashew butter, or even sunflower seed butter! Though whichever nut/seed butter you use, make sure it’s unsweetened.

Maple Syrup – This unrefined sweetener add sweetness, but keeps this vegan dessert recipe extra healthy. Though if you’d like, you can use honey, agave nectar, or even date syrup instead.

chickpea cookie dough inside a cookie scoop

Tips and Tricks

  • This chickpea cookie dough is high in plant-based protein! However, if you’d like to add even more protein, throw in a scoop of your favorite vanilla plant-based protein powder. I recommend the Aloha Vanilla Protein Powder, it’s not too sweet and won’t throw off the flavor of this healthy dessert recipe.
  • Enjoy it however you’d like! By the spoonful, over ice cream, as breakfast, a snack, or dessert.
  • Taste and adjust the flavor of this edible cookie dough however you’d like. For more sweetness, add in a touch more maple syrup. Or, for a thicker consistency, blend in an extra tablespoons of almond flour.
chickpea cookie dough in a jar with a spoon

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free version of this chickpea cookie dough, replace the almond flour with 3 tablespoons of coconut flour, and use sunflower seed butter.

Make it Sugar-Free: For an entirely sugar-free healthy dessert, use your favorite sugar-free liquid sweetener in place of the maple syrup. Also, replace the chocolate chips with cacao nibs!

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Chickpea Cookie Dough

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.
Print Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 cup nut or seed butter, I used almond butter
  • 1/4 cup almond flour, see Notes for nut-free option
  • 3 tablespoons maple syrup
  • 1 tablespoon non-dairy milk, unsweetened
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/4 cup chocolate chips

Instructions

  • Add all ingredients except chocolate chips to a food processor or high-speed blender, then pulse until super smooth.
  • Fold in chocolate chips and enjoy!

Video

Notes

  • Make it Nut-Free: Replace the almond flour with 3 tablespoons of coconut flour.

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Berry Breakfast Crisp (for one!)

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    close-up image of berry breakfast crisp.

    This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!

    overhead image of berry breakfast crisp with coconut yogurt on top.

    What You’ll Need To Make Berry Breakfast Crisp

    Fresh Berries – Use any kind(s) of fresh berries you’d like! I used a combo of fresh strawberries, blueberries, and raspberries – and OMG they were delicious. However, you can totally use whatever berry’s in season, or whatever you have on-hand. You could even use frozen berries if you’d like, just keep in mind they’ll yield more liquid once baked, resulting in a watery filling.

    Rolled Oats – It’s super important you use rolled oats, instead of whole or steel cut oats. Rolled oats are flattened then toasted, and bake up beautifully in this berry breakfast crisp.

    Almond Flour – Either almond flour or almond meal will work in this gluten-free breakfast recipe. I use and love the Bob’s Red Mill Almond Flour, as well as Anthony’s Almond Flour. And if you’re interested in other almond flour breakfast recipes, check out my almond flour pancakes or almond flour banana bread – both are incredible!

    Coconut Oil – A tablespoon of solid coconut oil gives the crumble atop this berry breakfast crisp its crumbly texture. If your coconut oil is liquid at room temperature (this happens when the weather’s warm), then simply place it in the fridge or freezer for 5-10 minutes before using. Also, if you don’t have any coconut oil, you can use a tablespoon of cold butter or ghee instead.

    close-up image of berry breakfast crisp with coconut yogurt on top.

    Tips and Tricks

    • Remember, this recipe makes a single serving. Therefore, you’ll want to double, triple, or even quadruple the recipe when baking for others!
    • Finish off this berry breakfast crisp with a scoop of vanilla yogurt! I topped mine with a dollop of Cocojune’s unsweetened coconut yogurt and it was perfectly creamy and delicious. Though if you’re eating this for dessert, feel free to top it off with a scoop of vegan vanilla ice cream instead – YUM!
    • You can easily prep this healthy breakfast recipe the night before if you’d like. To do this, assemble the berries and crumble, then cover and refrigerate overnight. Then, in the morning, bake it off as instructed and enjoy a warm berry crisp for breakfast!

    Adjust This Recipe To Your Dietary Needs

    Make it Paleo: For a paleo crisp, replace the rolled oats with finely chopped nuts and/or coconut flakes!

    Make it Nut-Free: To make this a nut-free breakfast recipe, replace the almond flour with one tablespoon of brown rice flour or all purpose flour.

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    Berry Breakfast Crisp (for one!)

    This berry breakfast crisp tastes so indulgent, it might as well be dessert! But don’t worry, it’s entirely gluten-free, dairy-free, and refined sugar-free. It’s super healthy with plenty of plant-based protein and fiber which will leave you feeling full until your next meal!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 1 servings

    Ingredients

    For the berries:

    • 1 cup fresh berries (strawberries, blueberries, raspberries, etc)
    • 1 teaspoon maple syrup
    • 1/4 teaspoon vanilla extract

    For the crumble:

    • 1/4 cup rolled oats
    • 2 tablespoons almond flour or meal
    • pinch of salt
    • 1 tablespoon coconut oil, solid
    • 1 tablespoon maple syrup

    Instructions

    • Preheat oven to 350° Fahrenheit.
    • Add all berry ingredients to a bowl and toss to evenly coat, then transfer into small oven-safe dish.
    • Mix all crumble ingredients together in same bowl as the berries, then sprinkle over top of the berries.
    • Bake for 15-20 minutes, or until lightly golden brown and bubbly. Serve warm with additional maple syrup and/or a scoop of vanilla yogurt.

    Video

    Notes

  • Make this an apple breakfast crisp by replacing the fresh berries with fresh sliced apples!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Gluten-Free Chocolate Chip Cookie Brittle

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    stack of gluten-free chocolate chip cookie brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

    gluten-free chocolate chip cookie brittle in a bowl with milk on the side

    What You’ll Need To Make Gluten-Free Cookie Brittle

    Oil – Any neutral tasting oil will work in this recipe. I’ve made this recipe with both avocado oil and melted refined coconut oil. Avocado oil yields no flavor, while coconut oil yields a slight coconut flavor. Though both baked up perfectly crispy, so use whatever you’d like.

    Egg Whites – By leaving out the egg yolks, we get an even crispier cookie brittle. For help figuring out how to separate egg whites from the yolk, I recommend following this tutorial. And don’t throw out your egg yolks! They’re deeply nutritious, so save them for your morning scramble.

    Almond Flour – Almond flour works flawlessly in our cookie brittle batter. Also, in using almond flour in place of any other flour, we keep this dessert recipe grain-free and paleo-friendly.

    Chocolate Chips – For a gluten-free chocolate chip cookie brittle, you’re gonna need plenty of chocolate chips. However, you can totally replace the chocolate chips in this recipe with anything you’d like. I’ve made a birthday cake cookie brittle using this recipe, by swapping out the chocolate chips for one cup of rainbow sprinkles – so fun and delicious!

    gluten-free chocolate chip cookie brittle stacked

    Tips and Tricks

    • After 10 minutes of baking, you’ll want to remove your brittle from the oven to gently slice it. For easy slicing, I recommend using a pizza cutter and rolling it through the brittle in all different directions! Though if you don’t have a pizza cutter, use a sharp knife instead.
    • You must let this gluten-free chocolate chip cookie brittle cool completely before eating! If not, it won’t get nearly as crispy. Therefore, transfer your brittle pieces to a wire cooling rack for at least 30 minutes before eating, serving, and/or storing.
    • While not necessary, I recommend storing leftover brittle in an airtight container in your fridge! This will ensure the pieces stay crispy, and the chocolate doesn’t melt.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: While I haven’t tried this variation myself yet, you might be able to get away with substituting the egg whites for two flax eggs. To make one flax egg, combine one tablespoon of ground flax meal with three tablespoons of water, whisk together then let it sit for 10 minutes, until the mixture thickens. Once thick, add in the flax eggs just as you would the egg whites. If you take this option, please let me know how it turns out!

    Make it Paleo: Surprise! This dessert recipe is already paleo. Though to ensure it remains paleo, use your favorite refined sugar-free chocolate chips.

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    Gluten-Free Chocolate Chip Cookie Brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8 servings

    Ingredients

    • 1/2 cup coconut sugar
    • 1/2 cup neutral tasting oil, see Notes
    • 2 egg whites
    • 1 teaspoon vanilla extract
    • 3/4 cup almond flour
    • 1/2 cup tapioca flour
    • 1/4 teaspoon baking soda
    • 1 cup chocolate chips

    Instructions

    • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
    • Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.
    • Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.
    • Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).
    • Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.
    • Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.

    Video

    Notes

  • Neutral Tasting Oil: Refined coconut oil, avocado oil, or olive oil will all work!

    • Nutrition

    Calories: 300kcal

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    Dairy-Free

    Healthy Gluten-Free Donuts (One-Bowl!)

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    gluten-free donuts coated in powdered sugar

    Perfectly soft, sweet, and delicious gluten-free donuts! Finish em’ off with powdered sugar, cinnamon sugar, or a simple glaze for a healthier version of a classic dessert. Made entirely with whole ingredients, these perfect gluten-free donuts are also vegan and refined sugar-free!

    a stack of gluten-free donuts covered in powdered sugar.

    What You’ll Need To Make Gluten-Free Donuts

    Oat Flour – Oat flour bakes up beautifully in this gluten-free recipe. It’s also super cheap and easy to get your hands on! You can either buy oat flour, or make it yourself. To make it yourself, simply pulse rolled oats in a blender until very fine. Once the oats resemble the texture of flour, they’re ready to use in this recipe!

    Flax Eggs – This vegan egg substitute is also very quick and easy to make yourself. To make one flax egg, combined one tablespoon of flax meal with three tablespoons of water. Whisk that mixture up and let it sit for at least 10 minutes before adding to your donuts batter. As the flax egg sits, it’ll thicken into a gel-like consistency.

    Almond or Peanut Butter – Really any nut or seed butter will work here! I used peanut butter because I personally love the taste. Though almond butter will add little to no nutty flavor. And for a nut-free version, simply use sunflower seed butter instead.

    Coconut Sugar – While still sugar, coconut sugar is an unrefined, slightly healthier version of white sugar. It offers up the same amount of sweetness as regular sugar, but less of a blood sugar spike. Also unlike white sugar, coconut sugar contains fiber which helps to slow down the rate at which it metabolizes in our body. If you’ve got a sweet tooth like me, you’re all too familiar with that famous energy spike, then crash from eating processed white sugar. Well, with coconut sugar, you can expect much less of that!

    a gluten-free donut in a bowl of powdered sugar.

    Tips and Tricks

    • Use a large cookie scoop to transfer your gluten-free donut batter to your donut pan! A cookie scoop allows for a more precise transfer of batter. Also, while I’ve never tried it myself, I’ve heard people have a lot of success with piping batter into the donut pan from a large zip-top bag (similar to how you’d pipe frosting on a cupcake)!
    • No donut pan? No problem! Simply bake these donuts into muffins instead.
    • Finish these gluten-free donuts off any way you’d like! I went this classic powdered sugar route. Though for a krispy kreme copycat, dunk them in a simple glaze.

    Adjust This Recipe To Your Dietary Needs

    Make it Nut-Free: For a nut-free donut recipe, replace the peanut butter with sunflower seed butter!

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    Healthy Gluten-Free Donuts (One-Bowl!)

    Perfectly soft, sweet, and delicious gluten-free donuts! Finish em’ off with powdered sugar, cinnamon sugar, or a simple glaze for a healthier version of a classic dessert. Made entirely with whole ingredients, these perfect gluten-free donuts are also vegan and refined sugar-free!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 24 donuts

    Ingredients

    • 1 1/2 cups oat flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 flax eggs, see Notes
    • 1 cup milk, I used non-dairy milk
    • 1/2 cup almond or peanut butter
    • 1/2 cup coconut sugar
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon vanilla extract

    Topping options:

    • 1 cup powdered sugar
    • 1 cup coconut sugar + 1 tablespoon cinnamon
    • 1 cup confectioners sugar + 2 tablespoons milk

    Instructions

    • Preheat your oven to 350F and grease a donut pan.
    • In a large bowl, mix together the oat flour, baking soda, baking powder, and salt.
    • Form a well in the center of your flour mixture and add in flax eggs, non-dairy milk, almond butter, coconut sugar, apple cider vinegar, and vanilla extract.
    • Slowly whisk the batter starting at the center, slowly moving outward until both wet and dry ingredients are incorporated.
    • Carefully fill your donut molds with the batter, then bake for 20-22 minutes. Once done, pop donuts out of the mold and onto a cooling rack.
    • Once cool, dip in either powdered sugar or cinnamon sugar to coat.

    Video

    Notes

  • Flax Eggs: To make on flax egg, combine 1 tablespoon of ground flax meal with 3 tablespoons of water and let sit on the counter for 10 minutes to thicken.
  • Store these gluten-free donuts in an airtight container at room temperature where they’ll stay fresh for up to 5 days!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Gluten-Free Oatmeal Chocolate Chip Cookies

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    gluten-free oatmeal chocolate chip cookies with a bite taken out.

    These gluten-free oatmeal chocolate chip cookies will actually change your life. Crispy on the outside, perfectly soft on the inside, and loaded with melty chocolate. One bowl, simple ingredients, and roughly 20 minutes is all you’ll need to bake up a batch of these healthier melt-in-your-mouth cookies!

    a stack of gluten-free oatmeal cookies on an upside down cookie sheet.

    What You’ll Need To Make Gluten-Free Oatmeal Chocolate Chip Cookies

    • ONE Bowl – Don’t we just love a one bowl cookie recipe? The one bowl is to baking what the one pan is to cooking. It simply doesn’t get any quicker and easier than these one bowl oatmeal cookies.

    • Oat Flour – We swap regular flour for gluten-free oat flour in this healthier cookie recipe. I especially love baking with oat flour because it’s so cheap and easy to make! You can also of course buy a bag of already made oat flour from the store, but I always recommend saving your money and quickly making your own. To make oat flour, simply blend rolled oats in a blender or food processor until ground into a flour. Then …that’s it! It actually couldn’t get any easier.

    • Rolled Oats – Most, but not all oats are gluten-free, so make sure the ones you buy definitely are! I used these Nature’s Path Gluten-Free Oats in my cookies, but really any brand of rolled oats will work. Old-fashioned, quick cooking, or instant rolled oats will all bake up the same here. However, steel cut or Irish oats are entirely different and won’t work in these gluten-free oatmeal cookies.

    • Chocolate Chips – I used the Enjoy Life Mini Semi-Sweet Chocolate Chips in my cookies, but any chocolate chips would taste delicious. I like Enjoy Life because they’re guaranteed gluten-free, nut-free, and vegan, making them a super safe option when baking for a crowd. Though if you can’t get your hands on any chocolate chips, one cup of a chopped chocolate bar would work just as great!

    Tips and Tricks

    • Leave these cookies to rest on their baking sheet once baked. They have a tendency to be super soft and delicate straight out of the oven. Therefore, leave them be for at least 5 minutes before attempting to move them.

    • Swap out the chocolate chips for raisins and you’ve got yourself gluten-free oatmeal raisin cookies! Also, if taking this option, I recommend adding in one teaspoon of cinnamon to your cookie dough for a hint of spice.

    • Store these cookies in an airtight container at room temperate for up to seven days! Also, if after your cookies have cooled you’re still yearning for that fresh-out-of-the-oven cookie experience, simply pop them in the microwave for 10-15 seconds. This’ll give you that irresistibly warm, soft, and gooey-ness you crave!
    close-up image of a gluten-free oatmeal cookie with a bite taken out

    Adjust This Recipe To Your Dietary Needs

    • Make it Dairy-Free: If you know me, you know I always take the dairy-free option! So I made my oatmeal chocolate chip cookies dairy-free by simply replacing the butter in this recipe with non-dairy butter. I use and love the Earth Balance Vegan Buttery sticks for all my dairy-free baking/cooking needs.

    • Make it Vegan: To make these cookies vegan, take the dairy-free option above and use your favorite egg substitute in place of the egg in this easy cookie recipe. While I haven’t tested this version myself just yet, a flax egg might work. Also, this Bob’s Red Mill Egg Replacer may also do the trick!
    5 from 1 vote

    Gluten-Free Oatmeal Chocolate Chip Cookies

    These gluten-free oatmeal chocolate chip cookies will actually change your life. Crispy on the outside, perfectly soft on the inside, and loaded with melty chocolate. One bowl, simple ingredients, and roughly 20 minutes is all you’ll need to bake up a batch of these healthier melt-in-your-mouth cookies!
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 24 cookies

    Ingredients

    • 1/2 cup butter, softened (I used non-dairy butter)
    • 1/2 cup brown sugar
    • 1/4 cup sugar
    • 1 egg, at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup oat flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/2 cups rolled oats
    • 1 cup chocolate chips, optional (but recommended!)

    Instructions

    • Preheat oven to 350° Fahrenheit and line a large baking sheet with parchment paper.
    • Beat together the butter, brown sugar, and sugar in a large bowl with either a hand or stand mixer until light and fluffy. Add in the egg and vanilla extract, beat to combine.
    • Add oat flour, baking soda, and salt into butter mixture and beat until a dough forms. Then, fold in rolled oats and chocolate chips until evenly distributed throughout.
    • Drop tablespoon-sized balls of dough about 2-inches apart on prepared baking sheet and bake for 10 minutes, or until lightly golden brown. Let cookies cool on baking sheet for 5-10 minute, then transfer to a wire rack to cool completely.

    Video

    Nutrition

    Calories: 300kcal

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