Chickpea Cookie Dough Balls
No-bake chickpea cookie dough balls that taste like traditional cookie dough but pack protein and fiber. Ready in 10 minutes with no raw eggs. Perfect for a healthy snack or vegan dessert.
Ingredients
- 1 15 oz can chickpeas, drained thoroughly
- ½ cup peanut butter natural preferred
- ½ cup pure maple syrup
- 3 tbsp all-purpose flour
- ½ tsp vanilla extract
- ⅛ tsp salt
- ½ cup vegan chocolate chips mini chips work best
- 2 tbsp peanuts chopped and roasted
Instructions
- Drain the chickpeas completely using a colander. Pat them dry with paper towels to remove excess moisture.
- Add the dried chickpeas to a high-powered blender along with peanut butter, maple syrup, all-purpose flour, vanilla extract, and salt. Arrange ingredients so liquids are near the blade.
- Blend on high speed for 2-3 minutes until completely smooth. Use the tamper to push ingredients toward the blades if needed. Stop and scrape down the sides if necessary. The mixture should look like smooth peanut butter with no chickpea chunks remaining.
- Transfer the smooth mixture to a medium-sized bowl using a spatula to scrape every bit from the blender.
- Fold in the vegan chocolate chips and chopped peanuts. Stir gently with a wooden spoon until evenly distributed throughout the dough.
- Roll the mixture into 1-inch balls using clean hands or a small cookie scoop. Place them on a parchment-lined plate or baking sheet.
- Serve immediately or refrigerate for firmer texture.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Pro tip: Wet your hands slightly when rolling the balls to prevent sticking.
Texture tip: Make sure chickpeas are thoroughly drained and patted dry. Excess moisture will make the dough too thin.
Serving tip: Let refrigerated balls sit at room temperature for 10 minutes before serving for best texture.
Substitutions: Can use almond butter, cashew butter, or sunflower seed butter instead of peanut butter. Honey or agave nectar can replace maple syrup (honey is not vegan).
Equipment: A food processor works as an alternative to a high-powered blender, though you may need to process longer.
Pro tip: Wet your hands slightly when rolling the balls to prevent sticking.
Texture tip: Make sure chickpeas are thoroughly drained and patted dry. Excess moisture will make the dough too thin.
Serving tip: Let refrigerated balls sit at room temperature for 10 minutes before serving for best texture.
Substitutions: Can use almond butter, cashew butter, or sunflower seed butter instead of peanut butter. Honey or agave nectar can replace maple syrup (honey is not vegan).
Equipment: A food processor works as an alternative to a high-powered blender, though you may need to process longer.