Edible brownie batter cookie dough is a safe to eat and easy to make dairy free & vegan dessert recipe that is egg free and so delicious! Rich, thick, fudgy and surprisingly healthy and low calorie!
A few weeks ago I created an edible chickpea cookie dough recipe (thanks for the inspo TikTok!) and it was SO good. I knew I was on to something with this whole chickpea cookie dough!
So when something’s working, you make another variety of it right? Enter edible brownie batter – and there is no need to lick the spoon, just eat it straight from the jar!
Is it possible that this brownie batter is even better than the chickpea cookie dough? It may be – I’m going to need you to make both and let me know.
Why This Recipe Works
- Satisfies that sweet tooth craving with a healthy dessert or snack – the ultimate chocolate fix! (also try eggless brownies or vegan mug brownie!)
- Low calorie with only 164 calories per serving.
- No oven required! This is a no bake dessert that is quick to make in only 5 minutes!
- Makes seven single serve servings giving you a week of delicious healthy treats! Just store them in small single serve jars or containers.
- No heat treated flour! Made with oat flour so there is no need to heat treat the flour.
- Plant based, vegan and made with simple ingredients making it the most simple and fast edible brownie batter recipe you will find!
- If you like hummus, you will love this sweet version that is the perfect sweet treat!
Ingredients You Need for this Recipe
Here are the ingredients you need to make this recipe:
- Oat Flour: I recommend oat flour because it does not need to be heat treated, it is gluten free ( here is the oat flour I use) and it has perfect texture. You may also use almond flour but it will have a slightly grainy texture.
- Chickpeas: use canned chickpeas and ensure that they are very well rinsed.
- Cacao Powder: You can also use cocoa powder, I recommend Dutch process.
- Almond Butter: I recommend Georgia Grinders Almond Butter – use code LYNDSEY20 for a 20% off discount.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
- Add all ingredients, except chocolate chips to a food processor. Process mixture on high for at least 60 seconds or until texture is smooth.
- Add brownie batter to a container and fold in chocolate chips.
Expert Tips
- For ease, use canned chickpeas. Make sure to rinse the chickpeas very well under water prior to processing.
- Add in 1 tablespoon oat milk or almond milk if mixture seems dry.
- Refrigerate brownie batter for at least 30 minutes prior to consuming for optimal taste and texture.
- Dip apples, graham crackers or pretzels into this dessert hummus or just eat it on it’s own!
- Refrigerate and store in an airtight container for up to 5 days. Freeze for up to a month.
- Sweeteners such as monk fruit, honey or stevia may be substituted for maple syrup.
- Replace chickpeas with black beans if desired.
- Nut butters such as peanut butter, sunflower butter, or pecan butter may be swapped for almond butter.
FAQs
Yes! This recipe was made no eggs and without raw flour to make it edible.
This recipe is delicious as made however adding in a few toppings would make it even more decadent! Ideas such as sprinkles, chocolate syrup, graham crackers, cookies, walnuts, marshmallows, ice cream, Oreos, M&Ms, Nutella, strawberries or peanut butter would all be delicious toppings.
Not at all! This edible brownie batter has no chickpea taste, thanks in part to making sure that the garbanzo beans are very well rinsed.
The chickpeas tend to dry out while baking (I’ve tested it) so I do not recommend baking the batter.
Related Recipes
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Edible Brownie Batter
Ingredients
- 1 can chickpeas rinsed very well
- ¼ cup almond butter
- 4 tablespoon maple syrup
- 3 tablespoon cacao powder
- 3 tablespoon oat flour
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ chocolate chips
Instructions
- Add all ingredients, except chocolate chips to a food processor. Process mixture on high for at least 60 seconds or until texture is smooth.
- Add brownie batter to a container and fold in chocolate chips.
Notes
- For ease, use canned chickpeas. Make sure to rinse the chickpeas very well under water prior to processing.
- Add in 1 tablespoon oat milk or almond milk if mixture seems dry.
- Refrigerate brownie batter for at least 30 minutes prior to consuming for optimal taste and texture.
- Dip apples, graham crackers or pretzels into this dessert hummus or just eat it on it’s own!
- Refrigerate and store in an airtight container for up to 5 days. Freeze for up to a month.
- Sweeteners such as monk fruit, honey or stevia may be substituted for maple syrup.
- Replace chickpeas with black beans if desired.
- Nut butters such as peanut butter, sunflower butter, or pecan butter may be swapped for almond butter.
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