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Cookie Dough Popsicles

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  • Author: Alice Pagès
  • Prep Time: 20 minutes
  • Freezing time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 4 small popsicles 1x
  • Category: Desserts
  • Method: Freezer
  • Cuisine: American
  • Diet: Vegan


Vegan Cookie Dough Popsicles filled with a pecan and chocolate chip cookie dough made of chickpeas, and dipped in chocolate. The perfect healthy, easy and decadent snack or dessert!


  • 1/2 cup chickpeas, canned and drained
  • 1/4 cup peanut butter
  • 1/2 cup coconut milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 pinch of sea salt
  • 1/4 cup chocolate chips or chunks
  • 1/4 cup pecan, chopped
  • 1/2 cup dark chocolate for coating 


  1. Rinse and drain the chickpeas. Add the chickpeas, peanut butter, coconut milk, maple syrup, vanilla and salt to a blender or a food processor, and mix until a thick creamy dough forms.
  2. Transfer the dough to a bowl and add the chocolate chips or chunks and the pecan roughly chopped. Mix with a spatula to incorporate in to the dough.
  3. Pour the batter in popsicles molds with the sticks in place and smooth the surface. Place in freezer for 3-4 hours, or until the dough is completely hardened.
  4. Melt the dark chocolate in a double-boiler or in microwave. Gently remove the cookie dough popsicles from the mold, and immediately dip them in the melted dark chocolate to cover completely. Shake the popsicles to remove the excess chocolate, then place them on a dish lined with baking paper.
  5. Return in freezer for 15 minutes to set. Keep the popsicles in the freezer until you want to enjoy.