Vegan Chickpea Cookie Bites (Printable version)

Wholesome chickpea bites blended with nut butter, sweet maple, and dark chocolate for a quick vegan snack.

# What you 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 oat flour, certified gluten-free

→ Chocolate

07 - 1/3 cup vegan dark chocolate chips

# Steps to follow:

01 - In a food processor, combine chickpeas, almond butter, maple syrup, vanilla extract, and salt. 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 out heaping tablespoons of dough and roll into balls using your hands.
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 one week.

# Expert tips:

01 -
  • They're ready in fifteen minutes, which means you can satisfy a chocolate craving faster than you can feel guilty about it.
  • The chickpea base sneaks in real protein and fiber, so these feel like a treat that's actually doing something for you.
  • No oven required, no waiting around, just immediate gratification the way dessert should be.
02 -
  • If your dough feels too sticky, it's usually because your nut butter is oilier than expected, so add an extra tablespoon of oat flour and the problem vanishes.
  • Don't skip rinsing and draining the chickpeas thoroughly, because any excess liquid will make the dough fall apart instead of holding together.
03 -
  • Bring your nut butter to room temperature before blending if it's been in the fridge, because cold butter makes the mixture harder to combine smoothly.
  • The secret that changed everything for me was realizing that these taste even better the next day after the flavors have settled, so make them ahead if you want the best version.
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