Description
These Chickpea Cookie Dough Bites are a healthy and delicious snack that combines the creamy texture of chickpeas with peanut butter, maple syrup, and vegan chocolate. Naturally gluten-free and vegan, these no-bake bites are perfect for a quick treat or dessert, featuring a rich chocolate coating and a soft, sweet interior.
Ingredients
Main Ingredients
- 1 1/2 cups cooked chickpeas or 1 15 oz can of chickpeas, rinsed and drained
- 1/4 cup peanut butter or cashew butter
- 1/4 cup gluten-free oat flour
- 2 tbsp maple syrup
- 3 tbsp brown sugar
- 1/4 tsp salt
- 1 tsp vanilla bean paste
- 1/3 cup vegan mini chocolate chips (optional)
Chocolate Coating
- 1 4oz bar of vegan dark chocolate
Instructions
- Dry chickpeas: Place rinsed and drained chickpeas in a clean kitchen cloth and gently rub them dry. Remove any excess chickpea skins that come off in the process to ensure a smoother dough.
- Make dough: Transfer chickpeas, nut butter, gluten-free oat flour, maple syrup, brown sugar, salt, and vanilla bean paste into a food processor. Pulse continuously on high until a smooth dough forms with no visible chickpea chunks.
- Add chocolate chips: If using, add vegan mini chocolate chips to the food processor and pulse a few times to evenly distribute them throughout the dough. Then chill the dough in the fridge for 15 minutes to firm up slightly.
- Form dough balls: Line a tray with parchment paper. Using a cookie scoop or tablespoon, scoop portions of dough and roll them between your hands to form balls. Repeat until all dough is used.
- Freeze dough balls: Place the tray of dough balls in the freezer for a short time to firm them up further while you prepare the chocolate coating.
- Melt chocolate: Melt the vegan dark chocolate either in the microwave in 15 second intervals, stirring after each until smooth, or on the stovetop over medium-low heat, stirring constantly until melted and smooth. Allow it to cool slightly before dipping.
- Dip dough balls: Remove dough balls from the freezer. Using two forks, dip each ball into the melted chocolate, coating completely. Let excess chocolate drip off before placing the coated balls back on the parchment-lined tray.
- Set chocolate: Once all cookie dough balls are coated, place the tray in the fridge for a few minutes to allow the chocolate to harden before serving.
Notes
- Chickpea skins can be removed for a smoother dough but this step is optional.
- Use gluten-free oat flour to keep this recipe gluten-free.
- You can substitute peanut butter with cashew butter for a different flavor.
- Adjust sweetness by varying the amount of brown sugar and maple syrup.
- Store leftover cookie dough bites in the refrigerator for up to one week or freeze for longer storage.
- For a nut-free alternative, use sunflower seed butter instead of peanut or cashew butter.
