clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cookie dough bites placed in a small bowl with a bite taken out one of the pieces facing forward.

Chickpea Cookie Dough Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Catherine Perez
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 12-14 bites 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


These chickpea cookie dough bites are a fun sweet way to eat chickpeas in healthy dessert form. Coated in chocolate with a boost of protein.


  • 1 1/2 cups cooked chickpeas or 1,15 oz can of chickpeas, rinsed and drained
  • 1/4 cup peanut butter or cashew butter
  • 1/4 cup gluten-free oat flour
  • 2 tbsp maple syrup
  • 3 tbsp brown sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract 
  • 1/3 cup vegan mini chocolate chips, optional
  • 1, 4oz bar of vegan dark chocolate 


  1. Place rinsed and drained chickpeas in a clean kitchen cloth and gently rub the chickpeas dry. Remove any excess chickpea skins that come off in the process. 
  2. Place chickpeas along with nut butter, oat flour, maple syrup, sugar, salt, and vanilla in a food processor. Begin to pulse on high continuously until a dough starts to form and there are no chunks of chickpeas visible.
  3. If adding chocolate chips, add them to the food processor and pulse a few times to mix them into the dough. Then, place the dough to chill in the fridge for 15 minutes. 
  4. Prepare a parchment lined tray and with a cookie scoop or tablespoon measure, scoop some dough into your hands and begin rolling them to form a dough ball. Repeat with the remaining dough. 
  5. Place the tray into the freezer to firm up a little more.
  6. Melt the chocolate. If using a microwave, place chocolate into a  microwave safe dish and microwave in 15 second intervals until chocolate is mostly melted and stir with a spoon until chocolate is fully melted and smooth.   If using the stove top, bring a small sauce pan up to medium-low heat and add your chocolate and continue to stir until mostly melted. Remove from the heat and continue to stir until smooth then allow to cool off a little. 
  7. Take your cookie dough balls out of the freezer and once chocolate is cooled, take two forks and dip the cookie dough balls into the chocolate making sure to completely coat. Allow excess chocolate to drip off and then place the coated dough balls on the parchment paper.
  8. Once all cookie dough balls are coated, place the tray in the fridge for a few minutes to allow the chocolate to harden, then enjoy!


Let your cookie dough chill before rolling into bites. Allowing your dough to chill will allow it to firm up properly and make it much easier for you to roll into dough balls.

You can use canned beans to help save time with this recipe, but if you have an option to use freshly cooked chickpeas, highly recommend it! Using freshly cooked chickpeas will help reduce the chance of a beany flavor.

Do feel free to adjust the sweetness of your cookie dough as desired. Personally this level of sweetness worked best for me, but you might like just a little more sweetness. I’d recommend adjusting the brown sugar first before opting for more maple syrup to help maintain the doughs consistency.

You can swap out the oat flour for almond flour. Note that you may need to add a little more almond flour to the dough for it to firm up.