Vegan Chickpea Cookie Dough Bites (Printable Version)

Creamy, no-bake bites blending chickpeas with dark chocolate for a wholesome protein-packed treat.

# The Ingredients You'll Need:

→ Legumes

01 - 1 can (15 oz) chickpeas, drained and rinsed

→ Nut/Seed Butter

02 - 1/3 cup natural almond butter or peanut butter

→ Sweetener

03 - 1/4 cup pure maple syrup

→ Flavorings

04 - 2 teaspoons pure vanilla extract
05 - 1/4 teaspoon fine sea salt

→ Flour

06 - 1/3 cup oat flour, certified gluten-free

→ Chocolate

07 - 1/3 cup vegan dark chocolate chips

# Step-by-Step Instructions:

01 - In a food processor, combine chickpeas, almond butter, maple syrup, vanilla extract, and salt. Blend until smooth and creamy, scraping down the sides as needed.
02 - Add oat flour to the mixture and process until fully combined and dough forms.
03 - Transfer dough to a mixing bowl and fold in dark chocolate chips using a spatula.
04 - Scoop heaping tablespoons of dough and roll into balls using your hands.
05 - Place bites on a parchment-lined tray. Enjoy immediately or chill for 30 minutes for firmer texture. Store leftovers in an airtight container in the refrigerator for up to 1 week.

# Additional Tips::

01 -
  • They taste like indulgent cookie dough but pack actual protein and fiber, so you can eat a few without the guilt spiral.
  • No oven required, no waiting around, just 15 minutes from can to bite-sized perfection.
  • The ingredient list reads like a normal pantry, not a specialty store treasure hunt.
02 -
  • Don't skip rinsing your canned chickpeas, the starchy liquid makes the dough too wet and they won't hold their shape when you roll them.
  • If your dough feels sticky after adding the flour, stick it in the fridge for 10 minutes before rolling instead of adding more flour, which can make them dense and crumbly.
03 -
  • Chill your mixing bowl for 10 minutes before rolling if your kitchen is warm, cold dough rolls into neater balls without sticking to your hands.
  • These taste best eaten within a day or two of making them when the texture is still a bit fudgy, but they're still delicious refrigerated or straight from the freezer if you need them later.
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