Save Discover the ultimate guilt-free indulgence with these Vegan Chickpea Cookie Dough Bites. This no-bake recipe transforms humble chickpeas into a decadent, protein-packed treat that tastes just like traditional cookie dough, but with wholesome ingredients you can feel good about. Perfect for a quick snack or a light dessert, these bites are a staple for anyone craving something sweet and healthy.
Save Studded with rich dark chocolate chips, these bites offer the perfect balance of creamy texture and chocolatey crunch. Because they are egg-free and flour-treated (using oat flour), they are completely safe to eat raw, giving you that nostalgic dough experience without any of the risks.
Ingredients
- Legumes: 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- Nut/Seed Butter: 1/3 cup (80 g) natural almond butter or peanut butter
- Sweetener: 1/4 cup (60 ml) pure maple syrup
- Flavorings: 2 tsp pure vanilla extract, 1/4 tsp fine sea salt
- Flour: 1/3 cup (40 g) oat flour (certified gluten-free if needed)
- Chocolate: 1/3 cup (60 g) vegan dark chocolate chips
Instructions
- Step 1
- In a food processor, combine the chickpeas, almond butter, maple syrup, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.
- Step 2
- Add the oat flour to the mixture and process again until fully combined and a dough forms.
- Step 3
- Transfer the dough to a mixing bowl. Fold in the dark chocolate chips using a spatula.
- Step 4
- Scoop out heaping tablespoons of dough and roll into balls using your hands.
- Step 5
- Place the bites on a parchment-lined tray. Enjoy immediately or chill for 30 minutes for a firmer texture. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Zusatztipps für die Zubereitung
To ensure the best flavor, make sure to rinse the chickpeas thoroughly under cold water to remove any metallic taste from the can. If the dough seems too sticky to roll, let it rest in the fridge for 10 minutes before shaping into balls.
Varianten und Anpassungen
For a nut-free version, substitute the almond butter with sunflower seed butter. You can also swap the oat flour for almond flour to create a richer, lower-carb alternative. For extra flavor depth, try adding a pinch of cinnamon or a dash of espresso powder to the food processor.
Serviervorschläge
These cookie dough bites are delicious on their own, but they also make a fantastic topping for smoothie bowls or vegan vanilla ice cream. Serve them chilled for the best texture and a refreshing bite.
Save Whether you are prepping snacks for the week or looking for a fast dessert to share, these Vegan Chickpea Cookie Dough Bites are sure to satisfy. They prove that you don't need butter or eggs to create a treat that is both indulgent and nutritious.
Recipe FAQ
- → Do these taste like chickpeas?
When blended with nut butter, maple syrup, and vanilla, the chickpea flavor becomes undetectable. The result tastes remarkably like traditional cookie dough with a creamy, satisfying texture.
- → Can I use a different nut butter?
Absolutely. Sunflower seed butter makes these nut-free while cashew butter creates an extra creamy texture. Peanuts, tahini, or any other seed butter works as a 1:1 substitute.
- → How should I store these?
Keep refrigerated in an airtight container for up to 1 week, or freeze for 2 months. Chilling for 30 minutes before serving creates a firmer, fudge-like texture.
- → Can I make these without a food processor?
A high-powered blender works, though you may need to stop and scrape down sides more frequently. For best results, thoroughly mash chickpeas with a fork before blending.
- → Are these suitable for meal prep?
Perfect for meal prep. Double the batch and freeze individually. They thaw quickly at room temperature or can be enjoyed frozen for a firmer, ice cream-like texture.