Chickpea Cookie Dough Balls

You'll jump up and down when you taste this flourless cookie batter made with garbanzo beans. It really does taste like chocolate chip cookie batter.

So you're highly encouraged to go ahead and enjoy it—it's completely edible because it doesn't contain raw egg.

And much like chocolate date balls, these chickpea cookie dough bites can be eaten for breakfast, dessert, or a healthy snack.

Why You'll Love This Recipe

• It takes minutes to make!
• It uses simple ingredients from your pantry.
• It's flourless and safe to eat it without cooking it!
• Chickpeas are packed with protein and healthy fiber!
• It's plant-based, vegan, and gluten-free.

Ingredients and Substitutions

Below are the basic ingredients for chickpea chocolate chip cookie dough balls:

• Chickpeas - Look for cans that are low in salt. Cook dried chickpeas before using. I've never tried it with any other legume, but mild white or cannellini beans should also work.
• Oatmeal - We used old-fashioned oats, but quick-cooking oats or oat flour can also be used. Ground almond flour is the best substitution for low-carb diets.
• Pure maple syrup transforms the batter into the taste and texture you'd expect from raw cookie dough.
  • There are low-carb and sugar-free versions of syrup available!
  • Honey and date jam are other delicious options that result in different (tasty) flavors.
• Vanilla - Don't skimp on the vanilla. It won't taste like cookie dough batter without it!
• Salt - Use the suggested amount the first time. After that, add less if desired.
• Chocolate Chips add extra sweetness. We used mini semi-sweet chocolate chips, as the smaller size is more easily dispersed throughout the batter. However, any size or type of chip may be used, including sugar-free brands and vegan chocolate chips.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

Here's how to make this easy recipe for chickpea cookie dough bites:

1. Rinse, drain, and pat the chickpeas dry. If desired, discard loose chickpea skins for a smoother texture.
2. Add chickpeas to a food processor and pulse for about 1 minute. Add oatmeal and pulse for one minute more. Next, add maple syrup, vanilla, salt, and pulse until desired consistency, or about 1 minute more.
   • NOTE: The batter can be very smooth or chunky, depending on your preference. I could have pureed it a little more, and the oatmeal would have been unnoticeable.
3. Using a spatula, remove the batter to a bowl and fold in the chocolate chips. It should be pliable but fairly firm.
4. Roll the dough into Tablespoon-sized balls. If you have a quick-release scoop, use it to make uniform-sized balls. Once measured, use your hands to shape each into a compact ball.
   • NOTE: The recipe yields about 1.5 cups of batter, and I can make 16 balls (if I don't sample too much of the dough along the way).

Storage

Refrigerator: Store in an airtight container for 3-5 days.

Freezer: Store in an airtight container in the freezer for up to 3 months. Remove to the refrigerator overnight to defrost. If necessary, reshape chickpea cookie dough bites with your hands.