Chickpea Cookie Dough Balls

Nadia Chocolate, dairy free, Desserts, gluten free, post workout meals, Protein recipes, snack, Sweet Snacks, Vegan, Vegetarian 15 Comments

I’m a huge fan of the idea of adding beans, lentils and pulses into sweet treats. They bump up the fibre, mineral and vitamin content while giving desserts a lovely moist texture. It also means you don’t need to add as much flour or even cut it out completely!

Beans & pulses are so underrated, under-consumed and unappreciated. They’re such an amazing source of nutrients, protein and fibre and yet as a nation we hardly ever eat them! Baked beans are probably the only exception but they come with added salt and sugar and to be fair there is only so much you can do with them. On toast, on baked potatoes or on the side of a fry up. 

Beans and pulses are so versatile and can be used in so many interesting and fun ways. In savoury meals they can be used in an unlimited number of ways, but they can also be used in sweet treats. I’ve already used chickpeas in blondies and brownies recipes and used black beans in chocolate cupcakes. I’ve even used lentils in a porridge recipe as a way to take advantage of the goodness they have to offer first thing in the morning. 

Adding chickpeas to a recipe like this is such an easy way to incorporate more beans into your diet. They’re also a fantastic way to get more beans into fussy kid’s diets. 

These chickpea cookie dough balls are a great snack to have in the fridge to enjoy between meals or even as an after meal dessert. With chocolate chips in the centre and a dark chocolate coating, it will also help satisfy your chocolate cravings without consuming too much sugar and getting in some good stuff at the same time!

Chickpea Cookie Dough Balls

Makes: 12-14


1x 400g can (1 1/4 cup) chickpeas
4 tbsp maple syrup
130g (1/2 cup) peanut butter
30g (1/4 cup) vanilla protein powder
Pinch of salt
45g dairy-free chocolate chips

For the coating:
150g Dairy-free dark chocolate for the coating, melted


Add all the ingredients apart from the chocolate chips into a food processor and blend until smooth. 
Fold in the chocolate chips and shape into walnut size balls. 
Place in the freezer and allow to chill for 30 minutes.
Dip each ball in the melted chocolate and place on a plate/chopping board covered with parchment paper. 
Return to the freezer for 10 minutes or until the chocolate has set.
Store in the fridge for up to 5 days. Enjoy! 

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Comments 15

  1. These look really good and I can’t wait to try them! Is there anything that can be substituted for the protein powder?

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      You can use another 4 tbsp oat flour instead of the protein powder. Let me know what you think once you’ve tried them 🙂

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  2. Oh yum. I so need these. I have neither oats nor protein powder, so I just might add a tablespoon or two of coconut flour and see what happens 😉

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  3. Oh wow, Id never expect anything like a chickpea to go into something sweet like cookie dough, but it looks really appetising and delicious. I will definitely give these a go!

  4. Nadia, I’m bariatric and make recipes (tweaking them as needed – sugar free this, gluten free that, etc) BUT always needing to add or have high protein packed in a SMALL package. This fits that bill!
    ~ yeah! They are delish! I eat protein balls ALL the time and these are a wonderful change of pace. MANY THANKS!!

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