No-Bake Chickpea Cookie Dough Bites
A Sweet Snack with a Nutritious Twist! 🌟
Looking for a fun, wholesome treat the whole family can enjoy? These no-bake chickpea cookie dough bites are packed with fiber and plant-based protein, making them a satisfying snack that’s as good for your body as it is for your taste buds. Chickpeas are a superstar ingredient when it comes to balancing blood sugar, keeping you energized and cravings in check.
And the best part? They’re kid-approved! These bites are sweet, creamy, and loaded with chocolatey goodness, making snack time feel like a treat for even the pickiest eaters.
Whether you need a quick afternoon pick-me-up, a healthier dessert option, or a way to sneak more nutrition into your kids’ day, this recipe has you covered. Bonus: no oven required!
Adapted: I Heart Vegetables Chickpea Chocolate Chip Cookies
Ingredients
1 can (15 oz) Chickpeas, rinsed and drained (or 1.5 cups of soaked, cooked chickpeas; see note)
1/2 cup Peanut Butter (or nut butter of choice)
1/4 cup Allulose Syrup, Maple Syrup, or Honey
1 tsp Vanilla Extract
1/2 tsp Salt
1/2 cup Chocolate Chips (dairy-free if needed)
Instructions
Blend the Base:
If using a Vitamix or blender, add the chickpeas, peanut butter, sweetener, vanilla extract, and salt. Blend on low, gradually increasing speed, and add 1–2 tablespoons of water if needed to achieve a smooth consistency. Scrape down the sides as necessary.
If using a food processor, process all the ingredients (except chocolate chips) until smooth.
Add Chocolate Chips: Transfer the mixture to a bowl and fold in the chocolate chips by hand.
Scoop & Serve: Use a spoon or cookie scoop to form small bites. These can be enjoyed immediately as cookie dough!
Optional Chill: For a firmer texture, refrigerate the bites for 20–30 minutes before serving. These are also delicious frozen and last for a lot longer!
Notes
Making Allulose Syrup: To make allulose syrup, combine 1 cup allulose powder with 1 cup water in a saucepan. Heat over medium heat, stirring until the allulose dissolves completely. Let cool before using. Store leftovers in an airtight container in the fridge for up to 1 week.
Using Soaked Beans: If you prefer to use your own soaked and cooked beans, check out my bean soaking guide. Be sure to add 2–3 tablespoons of water when blending, as canned chickpeas typically have more moisture.
