Read the post in:
繁體中文
Turn simple, nutritious ingredients into irresistible cookie dough, coat them in dark chocolate, and voilà—a delicious, healthy snack! These are vegan, no-bake, and made with just 7 ingredients.
The Secret Ingredient: Chickpeas
Chickpeas are a staple in my kitchen and one of my all-time favorite legumes. I often use them to make my Favorite Hummus, Chickpea Salsa Quinoa Rice, and Chickpea “Tuna” Sandwich. But they’re also surprisingly versatile for creating sweet treats and snacks.
This time, I’ve transformed them into “chickpea cookie dough balls” that look like classic chocolate truffles but with cookie dough filling inside. And guess what? If I didn’t tell you, I think you’d never guess they’re made with chickpeas!
When I gave one to my husband, he had no idea there was anything unusual in these cookie dough balls. And I was somehow so proud. 😄
Only 7 Simple Ingredients
You only need 7 basic ingredients to whip up these cookie dough balls. And the ingredients are all wholesome, making these snacks both tasty and nutritious.
I’ve also included a few optional add-ins to enhance the flavor. While they’re not essential, I highly recommend using them if you have them on hand—they’re easy to find and worth it!
No-Bake, Super Easy to Make
Another reason I love these chickpea cookie dough balls is how simple they are to make. They’re no-bake, and the process couldn’t be easier.
Here’s all you need to do (a quick walk-through):
- Use a food processor to blend some of the cookie dough ingredients. And stir in the rest.
- Shape the dough into balls with a cookie scoop. (It keeps your hands clean!)
- Freeze briefly, coat in melted chocolate, and let them set in the fridge.
The whole active process takes only about 20–30 minutes (doesn’t include the setting time), making these a perfect treat if you’re short on time but craving a chocolatey snack.
If you love quick, chocolatey desserts, I highly recommend giving these a try. I’ve been eating one every day since I made them, and my husband has too—which says a lot!
I hope you’ll enjoy them as much as I do!
Watch Step by Step
Vegan Chickpea Cookie Dough Balls
Ingredients
For the Cookie Dough:
- 120 g cooked chickpeas, (about half a 400 g can), drained and rinsed
- 2 Tbsp almond butter, or any nut or seed butter you like (See How to Make Nut Butter)
- 1 Tbsp maple syrup
- ½ tsp pure vanilla extract, (optional)
- ⅛ tsp salt, (optional)
- 1 Tbsp unsweetened soy milk, or other plant-based milk
- 34 g oat flour, (6 Tbsp) gluten-free if needed
- 4 Tbsp dark chocolate chips
For the Chocolate Coating:
- 100 g dark chocolate chips, (3.5 oz) or chopped dark chocolate
- 1 tsp extra-virgin coconut oil, or refined-coconut oil (See note)
Instructions
Make the Cookie Dough
- Line a small baking tray or flat plate with parchment paper.
- Add the cooked chickpeas, almond butter, maple syrup, vanilla extract, salt, and soy milk to a food processor (I use my Magimix with the smallest bowl). Blend until smooth.
- Remove the food processor blade or transfer the mixture to a large bowl. Add the oat flour and dark chocolate chips, mixing until evenly combined to form a cookie dough.
- Use a tablespoon-sized cookie scoop or ice cream scoop to portion out the dough onto the prepared tray. Repeat until all the dough is used.
- Place the tray in the freezer for about 20 minutes to firm up the balls.
Prepare the Chocolate Coating:
- Melt the dark chocolate and coconut oil in a heatproof bowl using a double boiler (or microwave in short bursts). Stir until smooth.
- Remove the cookie dough balls from the freezer. Using two forks, dip each ball into the melted chocolate, allowing excess to drip off.
- After coating, you can decorate the tops with a sprinkle of flaky sea salt or other toppings, if desired. (I use a few pinches of fleur de sel.)
- Return the chocolate-coated balls to the fridge for about 10 minutes, or until the chocolate has fully set.
Notes
- *Coconut oil: I personally prefer to use extra-virgin coconut oil for its delicate taste and I don’t think you can taste the coconut flavor in this recipe. But if you’re worried about the possible coconut taste, use refined coconut oil instead.
- Storage: Store in the refrigerator for up to 4 days or freeze for up to 2 weeks.
Enjoy your vegan chickpea cookie dough balls—rich, chocolatey, and delicious!
