A delightful, protein-packed treat that mimics the taste and texture of cookie dough without using raw eggs or dairy. These chickpea cookie dough balls offer a healthier alternative to traditional cookie dough while satisfying your sweet tooth cravings.
Why You'll Love This Recipe
These chickpea cookie dough balls are a game-changer for anyone looking to enjoy the indulgent taste of cookie dough in a more nutritious package. They're naturally sweetened with maple syrup, packed with protein from chickpeas and peanut butter, and take just 15 minutes to prepare. Vegan-friendly and no baking required, they make for a perfect guilt-free snack or dessert that both kids and adults will enjoy. Plus, they're customizable with various mix-ins to suit your taste preferences.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Chickpeas form the base of this recipe, providing a neutral flavor that takes on the sweetness and adds a creamy texture once blended. They're also packed with protein and fiber, making these treats more nutritious than traditional cookie dough.
Peanut butter adds rich, nutty flavor and helps bind the mixture together. It contributes healthy fats and additional protein, enhancing both taste and texture.
Pure maple syrup serves as a natural sweetener that blends seamlessly with the other ingredients. Its distinctive flavor complements the peanut butter beautifully, creating that cookie dough sweetness without refined sugar.
All-purpose flour helps achieve the proper cookie dough texture and binds the ingredients together. It's just enough to give the dough structure without making it taste floury.
Vanilla extract adds that warm, aromatic quality essential to good cookie dough. It enhances the sweetness and contributes to the authentic cookie flavor profile.
Salt balances the sweetness and intensifies the other flavors. Even this small amount makes a significant difference in the final taste.
Vegan chocolate chips provide those classic pockets of chocolate that make cookie dough so irresistible. They add texture contrast and bursts of chocolatey goodness throughout.
Peanuts contribute a delightful crunch that contrasts with the smooth dough, adding textural interest and complementing the peanut butter flavor.
Directions
- In a powerful blender (such as a Vitamix® or other high-speed blender), combine the drained chickpeas, peanut butter, maple syrup, all-purpose flour, vanilla extract, and salt.
- Blend all ingredients until completely smooth, using the tamper if needed to push ingredients toward the blades. This should take about 2-3 minutes, depending on your blender's power.
- Transfer the smooth mixture to a bowl.
- Stir in the vegan chocolate chips and peanuts, distributing them evenly throughout the mixture.
- Using clean hands or a small cookie scoop, roll the mixture into bite-sized balls (about 1-inch diameter).
- Serve immediately or refrigerate to firm up for a more dough-like texture.
Servings and Timing
This recipe yields 24 cookie dough balls and takes approximately 15 minutes to prepare from start to finish. There's no cooking or baking time required, making it perfect for quick snacks or last-minute dessert needs. Each serving is one cookie dough ball, providing a satisfying sweet treat without overindulging.
Variations
Chocolate Lover's Version: Add 1 tablespoon of cocoa powder to the blender mixture and use double the amount of chocolate chips.
Oatmeal Cookie Dough: Mix in ¼ cup of rolled oats and a sprinkle of cinnamon after blending.
Almond Joy Style: Substitute almond butter for peanut butter, and mix in unsweetened coconut flakes and chopped almonds instead of peanuts.
Peanut Butter Cup: Press a small indentation into each ball and fill with a dab of melted chocolate before refrigerating.
Snickerdoodle: Roll the finished balls in a mixture of cinnamon and coconut sugar.
Birthday Cake: Add ¼ teaspoon of almond extract and fold in colorful sprinkles instead of chocolate chips.
Storage/Reheating
Refrigerator Storage: Store the cookie dough balls in an airtight container in the refrigerator for up to 5 days. The cold temperature will firm them up, giving them an even more authentic cookie dough texture.
Freezer Storage: These balls freeze exceptionally well. Place them on a baking sheet lined with parchment paper and freeze until solid (about 1-2 hours). Then transfer to a freezer-safe container or zip-top bag and store for up to 3 months.
Serving from Cold: For the best texture and flavor, allow refrigerated cookie dough balls to sit at room temperature for about 10 minutes before serving. If frozen, thaw in the refrigerator overnight or at room temperature for about 30 minutes.
Note: This recipe does not require reheating as it's designed to be enjoyed cold or at room temperature like traditional cookie dough.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but they must be cooked thoroughly first. Soak ¾ cup dried chickpeas overnight, then cook until very soft (about 1-2 hours). Cool completely before using in the recipe. Canned chickpeas are recommended for convenience and consistent texture.
Is this recipe actually healthy?
While healthier than traditional cookie dough, these treats should still be enjoyed in moderation. They contain more protein and fiber than regular cookie dough and avoid raw eggs, but they do contain natural sugars from the maple syrup and fat from the peanut butter.
Can I substitute the peanut butter with another nut butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter (for nut-free options) work well. Each will bring its own unique flavor profile to the recipe while maintaining similar consistency.
Do I need to cook the flour?
Unlike traditional cookie dough where raw flour can be a concern, the small amount in this recipe doesn't pose the same risk. However, if you're concerned, you can toast the flour in a dry skillet over medium heat for 5 minutes before using.
Why is my mixture too wet or sticky?
Canned chickpeas can vary in moisture content. If your mixture is too wet, add an additional tablespoon of flour at a time until you reach a rollable consistency. Make sure to drain the chickpeas thoroughly or even pat them dry with a paper towel.
Can I make this recipe without a high-powered blender?
Yes, a food processor works well as an alternative. You may need to process for longer and stop to scrape down the sides several times to achieve a smooth consistency. The texture might be slightly less creamy than with a high-powered blender.
Are these safe for children?
These cookie dough balls are safer than traditional raw cookie dough since they contain no raw eggs. They're a great option for children, providing protein and fiber along with their sweet taste. Always consider any allergies to ingredients like peanuts.
Can I bake these like actual cookies?
These are designed to be eaten as no-bake treats and won't spread or rise like traditional cookies. However, you can flatten them and bake at 350°F for about 10 minutes for a different texture, though they'll remain quite dense.
How can I make these less sweet?
Simply reduce the maple syrup to ⅓ cup or even ¼ cup if you prefer a less sweet treat. You can also use dark chocolate chips with higher cocoa content instead of regular chocolate chips.
What can I use instead of maple syrup?
Honey (for non-vegan options), agave nectar, or date syrup can be substituted in equal amounts. Each will bring a slightly different flavor profile, with honey being the sweetest alternative.
Conclusion
These Chickpea "Cookie Dough" Balls represent the perfect marriage of indulgence and nutrition. By transforming humble ingredients like chickpeas and peanut butter into a treat that satisfies cookie dough cravings, this recipe proves that healthier alternatives don't have to sacrifice flavor or enjoyment. Whether you're looking for a protein-packed snack, a kid-friendly treat, or a vegan dessert option, these no-bake bites deliver on all fronts. Their versatility in variations and simple preparation make them a recipe worth keeping in regular rotation. Enjoy the guilt-free pleasure of "cookie dough" that nourishes your body while delighting your taste buds.
Chickpea "Cookie Dough"
- Total Time: 15 mins
- Yield: 24 cookie balls
- Diet: Vegan
Description
Easy and delicious vegan chickpea cookie dough made with simple ingredients and ready in just 15 minutes. Perfect for a healthy and satisfying treat.
Ingredients
1 (15 ounce) can chickpeas, drained
½ cup peanut butter
½ cup pure maple syrup, or to taste
3 tablespoons all-purpose flour
½ teaspoon vanilla extract
⅛ teaspoon salt
½ cup vegan chocolate chips
2 tablespoons peanuts
Instructions
- Combine chickpeas, peanut butter, maple syrup, flour, vanilla, and salt in a powerful blender, such as a Vitamix®. Blend until smooth, using tamper if needed. Scoop into a bowl.
- Stir in chocolate chips and peanuts.
- Roll the mixture into balls.
Notes
- If the mixture is too sticky, you can refrigerate before rolling into balls.
- Store the cookie dough balls in an airtight container in the refrigerator for up to a week.
- Feel free to use almond butter or sunflower seed butter as a substitute for peanut butter.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie ball
- Calories: 90
- Sugar: 6g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
