Chickpea Cookie Dough Balls

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You don't have to resist delicious chickpea cookie dough balls! This healthy, no-bake recipe is made with wholesome ingredients that you can enjoy raw and guilt-free.

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

However, much like chocolate date balls, you can eat chickpea chocolate chip cookie dough for breakfast, dessert, or a snack. And, you're highly encouraged to go ahead and sample the batter! It's completely edible.

Why You'll Love This Recipe

• It takes minutes to make!
• It uses pantry ingredients that are easy to keep on hand.
• It's flourless and safe to eat it raw!
• Chickpeas are packed with protein and healthy fiber!
• It's plant-based, vegan, and gluten-free.

Jump to:

• Why You'll Love This Recipe
• Ingredients and Substitutions
• Directions with Pictures
• Variations
• Frequently Asked Questions
• Storage
• More Flourless Protein Balls
• 📋 Recipe

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 beans or cannellini beans should work too.
• Oatmeal - We used old-fashioned oats. Quick-cooking oats can be used as well. Ground almond flour is the best substitution for low-carb diets.
• Maple syrup contributes to the transformation of the batter into the taste and texture you'd expect.
  • There are low-carb and sugar-free versions of syrup available!
  • Honey and date jam are other options that are delicious but result in different (tasty) flavor.
• Vanilla - Don't skimp on the vanilla. It won't taste like cookie dough batter without it!
• Salt - Make it one time with the suggested amount. After that, you can add less if desired.
• Chocolate Chips - We used mini semi-sweet chocolate chips. The smaller size is more easily dispersed throughout the batter. Any size or type of chip may be used including sugar-free brands.

See recipe card for quantities.

Directions with Pictures

Here's how to make it:

1. Rinse, drain, and pat the chickpeas dry.
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 upon your preference. I could have pureed it a little more and the oatmeal would have been unnoticeable.
3. Using a spatula, remove batter to a bowl and fold in 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 one into a compact ball.
   • NOTE: The recipe yields about 1.5 cups of batter and I'm able to make 16 balls (if I don't sample too much of the dough along the way!)

You can eat these right away! Or, chill them for about 15 minutes for a slightly firmer ball.

Variations

Just like traditional cookie dough, you can customize the batter. Try these mix-ins instead of or in addition to chocolate chips.

• Raisins, cranberries, or other dried fruit.
• Chopped nuts, like walnuts or pecans.
• Different types of chocolate chips, such as white or butterscotch.
• Coat the chickpea cookie dough balls in dark or chocolate!

Frequently Asked Questions

Storage

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

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

More Flourless Protein Balls

Did you make this recipe?
Please leave a rating and tell us how you liked it!

📋 Recipe

This post was originally published 8/22/14 and has been updated to improve the reader experience.