Save These Vegan Chickpea Cookie Dough Bites with Dark Chocolate Chips are a wholesome, protein-packed snack that tastes just like the real thing. By using chickpeas as a nutrient-dense base, these no-bake treats provide a creamy texture and satisfying sweetness without any need for eggs or traditional flour. They are the perfect guilt-free dessert for meal prepping or a quick energy boost during a busy day.
Save Making these bites couldn't be easier — all you need is a food processor and a handful of pantry staples. Because they require no cooking, they preserve the nutritional benefits of the chickpeas while maintaining a rich, fudgy consistency that pairs perfectly with the crunch of dark chocolate chips.
Ingredients
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 1/3 cup (80 g) natural almond butter or peanut butter
- 1/4 cup (60 ml) pure maple syrup
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/3 cup (40 g) oat flour (certified gluten-free if needed)
- 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 possible flavor, make sure to rinse and drain the chickpeas thoroughly to remove any starchy residue. Processing the chickpeas and nut butter until the mixture is completely smooth is the key to achieving that authentic cookie dough mouthfeel.
Varianten und Anpassungen
For a nut-free version, simply substitute sunflower seed butter for the almond or peanut butter. If you prefer a grain-free or lower-carb option, swap the oat flour for almond flour. You can also experiment with flavor by adding a pinch of cinnamon or a dash of espresso powder.
Serviervorschläge
Enjoy these bites straight from the bowl for a soft texture, or chill them for 30 minutes to make them firm and portable. They are excellent when served alongside a cold glass of plant-based milk or as a topping for a smoothie bowl.
Save These Vegan Chickpea Cookie Dough Bites prove that you don't have to sacrifice flavor for nutrition. With their dark chocolate studs and velvety texture, they are sure to satisfy any dessert craving while providing a healthy dose of fiber and plant protein.
Recipe FAQ
- → Can you taste the chickpeas?
No, the chickpeas blend completely into the dough, creating a smooth, creamy texture. The almond butter, maple syrup, vanilla, and chocolate chips mask any legume flavor entirely.
- → How should I store these bites?
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months. They also taste great at room temperature for portable snacking.
- → Can I make these nut-free?
Yes, substitute sunflower seed butter for almond or peanut butter. Ensure oat flour is certified gluten-free if needed, and verify chocolate chips are vegan-friendly.
- → Do I need to cook the chickpeas first?
No, canned chickpeas work perfectly when drained and rinsed. Simply blend them directly with the other ingredients for a smooth, creamy dough consistency.
- → What can I substitute for oat flour?
Almond flour creates a richer, lower-carb dough. You can also grind rolled oats in a food processor to make your own oat flour if store-bought isn't available.