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.

Course Snack

Cuisine American

Prep Time 20

Total Time 20

Servings 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

See step-by-step pictures, variations, and more tips above.

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.

Adapted from My Whole Food Life

Nutrition