These chickpea cookie dough bites taste similar to the real thing but are made with nutrient-dense ingredients. They’re completely safe to consume since there’s no raw flour or eggs. A sweet treat that contains fiber and heart-healthy fat as a bonus!
Author:Leanne Ray, MS, RDN
Prep Time:10 minutes
Total Time:40 minutes
Yield:15 bites 1x
15 ounce can chickpeas, drained and rinsed well
1/3 cup salted natural peanut butter
1/4 cup oat flour (see notes)
1.5 tsp vanilla paste (or vanilla extract)
1/4 cup pure maple syrup
1/2 tsp kosher sea salt
1/4 cup bittersweet chocolate chips (plus extra for topping)
Line a sheet pan with parchment paper and set aside.
Add chickpeas through salt to a food processor and run until completely smooth, scraping down the sides occasionally.
Transfer to a small mixing bowl and stir in chocolate chips (reserving some for topping).
Use a spring-loaded cookie scoop to portion into 1.5 Tbsp size balls and drop on the sheet pan. Roll each between your hands. It will be a little sticky, but you should be able to handle it. Push a few reserved chocolate chips on top of each.
Freeze for at least 30 minutes (until solid), then transfer to a freezer-safe bag or food storage container.
The equipment section above provides affiliate links to tools/appliances I use often in my kitchen and love!
To make oat flour: add rolled oats to a blender(affiliate) and run until it resembles flour.
I also tested these with ground flax instead of the oat flour and it worked well! I just preferred the flavor of the oat flour but know that’s an option as well.
For best results, store cookie dough bites in the freezer or refrigerator. These will soften if left at room temperature and while still delicious, they’ll be messier to eat. Let it thaw for about 5 minutes before eating and it will be perfect.
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