Dessert doesn’t need to come with a sugar crash. If you’re looking for something indulgent yet nourishing, chickpea cookie dough balls might just become your new go-to snack. They’re creamy, sweet, full of fiber and protein, and best of all? You won’t believe they’re made with canned chickpeas.
I know, chickpeas in dessert sounds a little wild. But trust me—these little legumes are full of surprises.
Because they hit that sweet spot between indulgence and nutrition. You get the classic cookie dough taste with none of the raw eggs or refined sugar. These bites are:
Vegan
Nut-free (optional)
High in protein
Made with simple pantry staples
Safe to eat raw (and addictive in the best way)
Ingredients You’ll Need
Here’s what you need to whip up this chickpea cookie dough recipe:
1 can (15 oz) canned chickpeas, drained and rinsed
3 tbsp almond butter (or sunflower seed butter for nut-free)
1/4 cup maple syrup
1 1/2 tsp vanilla extract
1/4 tsp sea salt
1/3 cup mini dark chocolate chips
2 tbsp oat flour (or almond flour)
Pro tip: For that extra cookie dough vibe, chill the dough before rolling it into balls.
How To Make Chickpea Cookie Dough Balls
This recipe couldn’t be easier. No oven, no special equipment, no fuss.
Step 1: Process The Chickpeas
Add the chickpeas, almond butter, maple syrup, vanilla, and salt to a food processor. Blend until smooth. Pause and scrape the sides as needed.
Step 2: Add Flour
Add the oat flour and pulse until combined. This gives the dough its signature cookie-like texture.
Step 3: Mix In The Chocolate Chips
Transfer the dough to a bowl. Stir in the mini chocolate chips with a spatula or spoon.
Step 4: Roll Into Balls
Scoop about a tablespoon of dough and roll it into a ball using your hands. Repeat until all the dough is used up.
Step 5: Chill (Optional But Recommended)
Pop the balls into the fridge for 15-30 minutes. They firm up and become extra chewy.
Why Chickpeas Work So Well
Chickpeas are mild in flavor, making them an ideal base for sweet recipes. They lend a smooth, creamy texture when blended and are packed with plant-based protein and fiber. Plus, they’re affordable and easy to find.
Whether you’re making vegan cookie dough chickpea style or turning them into protein bars, these garbanzo beans know how to show up.
Flavor Variations To Try
Peanut Butter Swirl: Use peanut butter instead of almond butter.
Chocolate Overload: Stir in cocoa powder and use chocolate chunks.
Almond Joy Style: Add shredded coconut and almond extract.
Cookie Dough Protein Bars: Press dough into a pan, refrigerate, and slice.
Low-Cal Chickpea Treat: Use stevia or monk fruit in place of maple syrup.
Storage Tips
Store your chickpea cookie dough balls in an airtight container in the fridge for up to a week. Or freeze them for a longer-lasting stash (they taste amazing straight from the freezer, too).
Tips Before You Try This Recipe
Peel the chickpeas if you have a few extra minutes. It’s not necessary, but it gives the dough a smoother texture.
Taste as you go. Want it sweeter? Add a drizzle more maple syrup. Need more dough-like texture? Sprinkle in more oat flour.
Chill the dough before rolling. It firms up nicely and makes it easier to handle.
Use mini chocolate chips. They distribute better and make every bite feel like the real deal.
Allergic to nuts? Swap almond butter for tahini or sunflower seed butter.
Final Thoughts
Chickpea cookie dough balls are more than just a healthy snack—they’re a dessert revolution. Who knew that something as humble as chickpeas could turn into something so crave-worthy?
If you’re on the lookout for healthy chickpea cookie dough recipes that don’t skimp on taste, this one is a keeper. Whether you’re making protein-packed bars or nut-free bites for the kiddos, this dough adapts to your cravings.
No floury mess. No sugar crash. Just creamy, chewy, chocolatey bites that love you back.
Chickpea Cookie Dough Balls
These chickpea cookie dough balls are soft, chewy, and full of chocolate chip goodness—without any eggs or refined sugar. They’re made from canned chickpeas and pantry staples, making them a healthy, no-bake treat you’ll actually crave.
3tablespoonsalmond butteror sunflower seed butter if nut-free
1/4cupmaple syrup
1 1/2teaspoonsvanilla extract
1/4teaspoonsea salt
2tablespoonsoat flour
1/3cupmini dark chocolate chips
Method
Step 1:
Add chickpeas, almond butter, maple syrup, vanilla extract, and sea salt to a food processor.
Step 2:
Blend until very smooth. Stop to scrape down the sides a couple of times to make sure everything blends evenly.
Step 3:
Add oat flour and pulse until combined. This gives the dough a firmer, cookie-dough-like texture.
Step 4:
Transfer the dough to a bowl and stir in the mini chocolate chips with a spatula or spoon.
Step 5:
Scoop out about 1 tablespoon of dough and roll into balls using your hands.
Step 6 (Optional):
Place the balls in the fridge for 15–30 minutes to firm up before eating.
Notes
If you want a smoother texture, you can peel the chickpeas before blending, but it’s totally optional.
Store extras in the fridge for up to 1 week or freeze them for later.
Mini chocolate chips are best because they spread evenly in each bite.
You can use almond flour instead of oat flour if that’s what you have on hand.
Frequently Asked Questions
Can I bake chickpea cookie dough balls?
These are meant to be eaten raw, but if you’re feeling experimental, you could try baking them at 350°F for 10-12 minutes. Just expect a softer cookie.
Is this dough safe to eat raw?
Absolutely. There are no raw eggs or traditional flour here, making it 100% safe to snack on.
What does chickpea cookie dough taste like?
Honestly? Like cookie dough. The chickpeas are totally masked by the vanilla, maple syrup, and chocolate chips.
Can I use dry chickpeas instead of canned?
Sure—just soak and cook them first. But for ease and convenience, canned chickpeas work great.
How much protein is in this recipe?
Each ball has about 2-3g of protein, depending on the size. It’s a great post-workout or midday snack.
Do I need a food processor?
It helps create a creamy texture, but a high-speed blender could also work. Just be prepared to stop and scrape often.
