Vegan Chickpea Cookie Bites (Print version)

No-bake vegan bites blending chickpeas and dark chocolate for a quick, wholesome snack.

# What You'll Need:

→ Legumes

01 - 1 can (15 oz) chickpeas, drained and rinsed

→ Nut and Seed Butter

02 - 1/3 cup natural almond butter or peanut butter

→ Sweetener

03 - 1/4 cup pure maple syrup

→ Flavorings

04 - 2 teaspoons pure vanilla extract
05 - 1/4 teaspoon fine sea salt

→ Flour

06 - 1/3 cup certified gluten-free oat flour

→ Chocolate

07 - 1/3 cup vegan dark chocolate chips

# How-To Steps:

01 - Combine chickpeas, almond butter, maple syrup, vanilla extract, and salt in a food processor. Blend until smooth and creamy, scraping down the sides as needed.
02 - Add oat flour to the mixture and process until fully combined and dough forms.
03 - Transfer dough to a mixing bowl and fold in dark chocolate chips using a spatula until evenly distributed.
04 - Scoop heaping tablespoons of dough and roll into balls between your palms until uniform.
05 - Place bites on a parchment-lined tray. Serve immediately or refrigerate for 30 minutes for firmer texture. Store in an airtight container in the refrigerator for up to 7 days.

# Tips from the pros:

01 -
  • No baking required means you can satisfy that cookie dough craving in fifteen minutes flat.
  • The chickpeas are completely hidden, so even skeptics won't realize they're eating legumes and loving it.
  • These freeze beautifully, making them perfect for when you need a protein-packed grab-and-go moment.
02 -
  • If your dough feels too wet, the chickpeas weren't drained well enough or your nut butter was particularly oily—add another tablespoon of oat flour and it'll transform instantly.
  • Room-temperature nut butter blends way faster than cold butter straight from the fridge, which is something I learned the hard way while watching my food processor struggle.
03 -
  • Chill the dough for ten minutes before scooping if your kitchen is warm—it'll be so much easier to shape and won't spread into sad puddles.
  • If you're doubling the recipe, process the chickpeas alone first, then add the remaining ingredients in batches so your food processor doesn't overflow.
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