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    Home » Recipes » Desserts

    Chickpea Cookie Dough Balls

    UPDATED Oct 27, 2021 · PUBLISHED Oct 27, 2021 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Chickpea cookie dough balls on a plate.

    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.

    Chickpea cookie dough balls in a bowl.

    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:

    Labeled ingredients to make the recipe.
    • 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:

    Numbered steps to make chickpea cookie dough and shape into balls.
    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.

    Hand holding chickpea chocolate chip cookie dough ball with a bite taken.

    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

    Can you bake the dough?

    Yes. Add ¼ teaspoon of baking powder first. Slightly press the balls down before baking in a 350 °F for about 10 minutes.

    Can you make the batter into hummus?

    Yes. But, you'll need to thin it out a little by adding a Tablespoon or two of liquid, such as almond milk.

    Chickpea cookie dough bites on plate and in a bowl with bite taken out of one.

    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

    • Date Balls with Rice Krispies Recipe
    • Energy Balls with Medjool Dates
    • Chocolate Bliss Balls with Hot Honey

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

    📋 Recipe

    Chickpea cookie dough balls in a bowl.

    Chickpea Cookie Dough Balls

    You don't have to resist delicious chickpea cookie dough balls! These healthy, no-bake bites are flourless and can be eaten raw.
    5 from 2 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 16 balls
    Calories: 90kcal
    Author: Marjory Pilley

    Ingredients

    • 15.5 ounce chickpeas garbanzo beans washed, drained and patted dry
    • ½ cup whole oats
    • ¼ cup maple syrup see substitutions below
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ¼ cup mini chocolate chips

    Instructions

    • Pulse chickpeas in a food processor for about 1 minute or until crumbly.
    • Add oats and pulse for another minute.
    • Add maple syrup, vanilla extract, and salt and process for another minute or until all the ingredients are mixed together and the batter is smooth.
    • Remove batter to a bowl and fold in chocolate chips. It should be pliable, but fairly firm.
    • 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.
    • Keep refrigerated until ready to enjoy.

    Notes

    Adapted from My Whole Food Life
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 90kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 76mg | Potassium: 122mg | Fiber: 3g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
    Nutritional and Food Safety Disclaimer

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

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    Reader Interactions

    Comments

    1. Farrah

      August 22, 2014 at 7:07 am

      I love that you used chickpeas to make these! I love cookie dough anything, and the extra protein/fiber in these would be awesome! :] Pinning for future use! 😀

      Reply
      • Marjory

        August 22, 2014 at 7:22 am

        Thanks! I hope you enjoy them as much as we do! 🙂

        Reply
    2. melissa @ my whole food life

      August 22, 2014 at 7:07 am

      Your version looks fantastic!

      Reply
      • Marjory

        August 22, 2014 at 7:21 am

        Thanks for the inspiration Melissa!

        Reply
    3. Mel

      November 03, 2020 at 4:14 pm

      One can of Chickpeas??? What size can or could you give it in cups please.

      Reply
      • Marjory Pilley

        November 03, 2020 at 4:22 pm

        Hi! 15.5 ounce can or about 2 cups.

        Reply
    4. Donna b

      October 27, 2021 at 11:56 am

      5 stars
      We made this with sugar-free syrup and sugar-free chocolate chips. Everyone impressed.. Will be trying the cookies next.

      Reply
      • Marjory Pilley

        October 27, 2021 at 11:58 am

        Thanks for your comment. I'm so glad you liked it. I'd love to know how you like the cookies too!

        Reply
    5. Julie

      April 18, 2022 at 4:39 pm

      5 stars
      These cookie dough balls are delicious. I am on a low fat diet. I also get chemo every two weeks. Lots of foods do not taste good to me but these cookies have become a go to snack. I did swap out the maple syrup and added raisins and prunes as the sweetener.
      This is the best by far cookie recipe I have found.

      Reply
      • Marjory Pilley

        April 18, 2022 at 5:38 pm

        I'm so happy you enjoyed them! Thanks for sharing and so glad they are helpful.

        Reply

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