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chickpea cookie dough balls

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.
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Prep Time 10 minutes
Chill time 5 minutes
Total Time 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: nobake, vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 3 tablespoons almond butter or sunflower seed butter if nut-free
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  • 2 tablespoons oat flour
  • 1/3 cup mini dark chocolate chips

Method
 

Step 1:
  1. Add chickpeas, almond butter, maple syrup, vanilla extract, and sea salt to a food processor.
Step 2:
  1. Blend until very smooth. Stop to scrape down the sides a couple of times to make sure everything blends evenly.
Step 3:
  1. Add oat flour and pulse until combined. This gives the dough a firmer, cookie-dough-like texture.
Step 4:
  1. Transfer the dough to a bowl and stir in the mini chocolate chips with a spatula or spoon.
Step 5:
  1. Scoop out about 1 tablespoon of dough and roll into balls using your hands.
Step 6 (Optional):
  1. 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.