These Chickpea Cookie Dough Bites are an easy high-fiber, high-protein snack to have on hand. Make them in under an hour, and store in the freezer for anytime.
How many chickpea recipes am I going to post?! I think chickpeas are such a versatile legume- so I just keep using them. They work for savory dishes AND they are perfect for sweet treats. Chickpeas add fiber and protein in foods that might otherwise be lacking.
I love having quick snacks on hand that don’t come from a package. I make a batch of these and keep them in the freezer! When I get the craving for just-a-little-something sweet, I can pop one out and let it thaw for a few minutes before enjoying.
The best part? I can feel good about eating them. Chickpea Cookie Dough Bites are a relatively high-fiber snack with healthy fats from coconut and added protein to help dampen the glycemic response.
Main ingredients in CHickpea cookie dough bites
To make these little bites come to life you’ll need:
- Chickpeas, cooked, drained & rinsed
- Coconut Flour
- Gluten-Free Oats
- Collagen Peptides
- Maple Syrup
- Vanilla Extract
- Dark Chocolate
- Flaky Sea Salt
The “flour” in this recipe is coconut and ground oats, making them a great gluten-free option for those with sensitivities. I also chose not to use any nut or seed butters. In a protein ball recipe, that’s pretty rare! However, I’ve found that my skin doesn’t do great with most nuts and seeds.
If you want to add some more variety to these, you can add in freeze-dried raspberries, seeds, or swap out the coconut flour for almond flour. I don’t recommend using a different legume here, as chickpeas offer a unique texture that won’t be replicated with other beans.
The Perfect Drizzle
I use chopped Hu Kitchen dark chocolate IN the Chickpea Cookie Dough bites as well as drizzled on top. If you’re struggling to get a good drizzle, use a small amount of coconut oil as you are melting down the chocolate. This gives is a more ‘runny’ consistency so you can adequately zig-zag it on top.
No perfection here: be prepared to get a little messy!
Chickpea Cookie Dough Bites
- 1 Food processor / blender
- 14 ounces Chickpeas 1 can, drained
- ¼ cup Coconut Flour
- ¼ cup Oats
- ¼ cup Collagen Peptides or Protein Powder
- ¼ cup Maple Syrup
- 1 tsp Vanilla Extract
- 6 ozs Dark Chocolate divided
- 1 tsp Flaky Sea Salt
- In a food processor or blender, combine chickpeas, coconut flour, oats, collagen, maple syrup, vanilla, and half of the sea salt. Process until smooth, stopping every thirty seconds to push down the mixture with a spatula.14 ounces Chickpeas, 1/4 cup Coconut Flour, 1/4 cup Oats, 1/4 cup Collagen Peptides, 1/4 cup Maple Syrup, 1 tsp Vanilla Extract, 1 tsp Flaky Sea Salt
- Transfer the mixture to a large bowl.
- Chop 1/2 of the dark chocolate and add to the bowl. Stir to combine.6 ozs Dark Chocolate
- Using a scoop or spoon, portion out the batter and roll into about tablespoon sized balls. Set in the fridge / freezer to chill slightly.
- Meanwhile, melt the remaining chocolate.6 ozs Dark Chocolate
- Drizzle chocolate over balls, and top with the remaining flaky sea salt.1 tsp Flaky Sea Salt
- Chill in the refrigerator for 10 minutes to set. Store in the fridge or freezer and allow to thaw slightly before consuming!
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