Chickpea cookie dough balls | These no-bake vegan cookie dough balls are perfect. Not only are they super easy to make, but they’re also packed with plant-based protein and fiber. They’re made with a whole can of chickpeas, and with maple syrup and brown sugar to sweeten them. Dip them in melted chocolate and keep them frozen for a delightfully sweet treat.
If you love the taste of raw cookie dough but want a healthier option, look no further than chickpea cookie dough balls. These delightful treats give you all the flavors and indulgence of traditional cookie dough, but with a boost of protein, fiber, and essential nutrients.
Whether you’re following a specific diet or just want a guilt-free treat, chickpea cookie dough balls are a delicious and wholesome choice that will satisfy your cravings.
The base is made with a whole can of chickpeas, some peanut butter for creaminess and richness, and oat flour. They’re sweetened with maple syrup and brown sugar. I added chopped dark chocolate and dipped them in more melted dark chocolate.
You can’t even taste the chickpeas in these cookie dough balls. I tested them on family and friends, all of whom had no idea I made them with chickpeas. This is definitely the best vegan and gluten-free dessert recipe I’ve ever made.
Chickpeas are definitely a staple in my and many others’ diets. They’re so versatile and are used in salads, curries, soups, and in a variety of dips and sauces. But they can also be used in desserts and other sweet snacks
Not to mention, they’re inexpensive and that’s a plus in my books for sure.
Chickpeas have a mild taste, making them perfect for various recipes. When blended with other tasty ingredients, chickpeas create a creamy and dough-like consistency that serves as an excellent base for cookie dough balls.
The texture of the chickpeas makes the cookie dough super soft and smooth. To get the best texture, I drain and rinse the chickpeas very well, and peel off the outer ‘skin’. This does take a bit of time but it’s so worth it for that super creamy texture.
Who says cookie dough balls can’t be delicious and nutritious?
Chickpeas are a great source of protein, fiber, and essential nutrients according to Healthline. They help keep you feeling satisfied for longer and can support your overall well-being. The nut butter in this recipe provides healthy fats, while the addition of maple syrup offers a more wholesome alternative to straight refined sugar.
With chickpea cookie dough balls, you can satisfy your sweet tooth and enjoy a guilt-free pleasure that nourishes your body. So go ahead, and indulge in these delightful treats knowing that you’re making a healthier choice.
Are chickpeas healthy?
Chickpeas are not only delicious but incredibly nutritious. They are an excellent source of plant-based protein, fiber, healthy fat, and minerals like iron and magnesium. In just a 1-cup serving, they offer 14 grams of plant-based protein. Around 12.5 grams of dietary fiber which is about half of the daily recommended intake for adults. And 4 grams of fat. All that for just 268 calories, according to Healthline.
Chickpeas can support heart health. The fiber and potassium content in chickpeas contributes to heart health. Potassium helps regulate blood pressure, thus lowering the risk of cardiovascular diseases. Additionally, chickpeas contain antioxidants and anti-inflammatory compounds that support overall heart health.
This makes chickpeas a great staple to have in your diet. Whether you’re plant-based or not, chickpeas are healthy and nutritious. They’re also incredibly versatile and this recipe is proof.
If there were ever a guilt-free treat, this would be it.
Canned vs dried chickpeas
For this recipe, you can use either canned or dried chickpeas. I used canned, and I only recommend that you rinse them very well to get rid of the aquafaba flavour.
If you’re using dried chickpeas, cook them according to the package instructions and let them cool.
More about the ingredients for chickpea cookie dough balls. The exact measurements are below.
Add all ingredients except the chocolate to a food processor. Blend for 30-40 seconds or until smooth.
Fold in the chopped dark chocolate with a spatula. Place the cookie dough mixture on your choice of kitchen wrap and chill in the fridge for 30-60 minutes. They’re just easier to work with when cool.
Once chilled, use a cookie dough scoop to divide the dough. Roll each cookie dough ball until smooth and round. Transfer to a parchment-lined baking sheet and chill for another 15-20 minutes. The melted chocolate solidifies faster on chilled cookie dough.
Next melt some dark chocolate in the microwave, for about 15 seconds at a time. It takes me about a minute. Transfer the melted chocolate to a tall container, like a glass. I find it easier to dip the cookie dough balls this way.
Using a fork, submerge each cookie dough ball into the chocolate. Lift above the container and let the excess drip off. Transfer to the lined baking sheet. Repeat with each cookie dough ball. Then move to the freezer until the chocolate has solidified.
You can stop here, or transfer the excess melted chocolate to a piping bag and pipe lines of chocolate onto the cookie dough balls. I think it looks a bit fancier, plus it’s more chocolate.
Before the chocolate solidifies, you can sprinkle nuts, coconut shavings, sprinkles or another topping on top.
Transfer to the freezer until the chocolate solidifies, then enjoy.
Tips for making chickpea cookie dough balls
- I store the cookie dough balls in the freezer and eat them frozen. But if I’m serving them to a group of people I’ll let them sit on the counter for 5-10 minutes so they’re not super cold and hard.
- Store in the freezer for up to 3 months, or covered in the fridge for up to 4 days.
Chickpea cookie dough tastes just like normal cookie dough. Mask the taste of chickpea with sugar, and added flavours, and by rinsing the beans very well.
Chickpeas are an excellent source of protein, fiber, and healthy fat. Adding chickpeas to cookie dough is a great way to boost your daily intake and not miss out on the sweets you crave.
Yes, you can use canned chickpeas for cookie dough balls. Make sure to drain and rinse them thoroughly before using.
Absolutely yes. Chickpea cookie doughs are made with completely vegan ingredients and don’t contain animal byproducts. They are an excellent source of plant-based protein.
Chickpea cookie dough balls
- 400 grams chickpeas rinsed and peeled
- 1 tablespoons maple syrup
- 2 tablespoons brown sugar
- ½ cup peanut butter
- ¼ cup oat flour
- 1 teaspoon vanilla extract
- pinch of salt
- 200 grams dark chocolate chopped/melted
- Add all of the ingredients except the chocolate to a food processor.
- Blend for 30-40 seconds until smooth.
- Fold in 100 grams of chopped dark chocolate.
- Form the dough into a disk and wrap. Chill for 30-40 minutes until cold and firm.
- Using a cookie dough scoop, divide the dough into 14 equal balls. Roll with your hands until smooth. Transfer to a parchment lined baking sheet and cover. Chill for 15-20 minutes.
- Melt the other 100 grams of dark chocolate for 15 seconds at a time in the microwave. Transfer to a tall container, like a drinking glass.
- Using a fork, dip each cookie dough ball into the chocolate, and let the excess drip off. Transfer to the parchment lined baking sheet. Chill for 15-20 minutes until the chocolate has solidified.
- Transfer any leftover melted chocolate to a piping bag and pipe vertical and horizontal lines onto the chilled cookie dough balls. This makes for a nice criss-cross design.
- Chill once again until the chocolate has solidified. Then store covered in the fridge for up to 4 days, or in the freezer for up to 3 months.
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