These healthy no-bake chickpea cookie dough bites make a delicious and nutritious snack on the go! They’re a good source of protein and fibre and have just the right amount of chocolate chips for a fun and tasty treat that tastes just like raw cookie dough! {vegan, gluten-free and dairy-free}
If you’re after a sweet treat, but still want to stay on track with your healthy eating goals, these chickpea cookie dough bites check off all the right boxes!
These healthy no-bake cookie dough cups make a delicious and nutritious treat or snack on the go (great for pre or post workout)! They’re a good source of protein and fibre and are also vegan, gluten-free and dairy-free!What I love about these little morsels is that the flavour and texture both resemble cookie dough, but unlike regular cookie dough, these bites are full of wholesome ingredients.
Additionally, because this healthy cookie dough is in cup form, it’s really easy to take on the go as a portion-controlled snack. I’ll typically pack one or two in a little snack bag and take it with me for a pre or post-workout snack or quick bite to eat when running around.
Such a handy little make ahead snack…and the the kids love them too!
This delicious snack definitely tops the list these days!
If you’re looking for more healthy snack recipes, be sure to try my Almond Butter Mini Muffins and Vegan Lemon Bars too.
Why We Love these Vegan Cookie Dough Cups
- Nutritious: These bites contain a dose of fibre, protein, iron and healthy fats from the chickpeas and peanut butter, and with only 5 grams of sugar per serving, it’s much lower in sugar than your typical cookie dough.
- No bake: Any recipe that doesn’t require you to turn the oven on is always a win in my books!
- Quick and easy: It takes only a few minutes to make up a batch of this cookie dough, then you just have to be patient and let the bites set in the freezer.
Ingredient Notes
- Chickpeas: Use canned chickpeas for ease and convenience. I recommend using ones with no added salt and drain and rinse them well before using to limit sodium consumption.
- Peanut butter: Use natural peanut butter for the best results and a healthier alternative. “Peanuts” should be the only ingredient on the ingredients list.
- Coconut oil: Coconut oil replaces the butter in this recipe and helps keep the cups firmer when cold.
- Maple syrup: I recommend using 100% pure maple syrup. You may need to add a bit more if protein powder isn’t used. You can also sub in honey if preferred.
- Protein powder: I like to add protein powder to increase the protein content and add a bit more flavour to the cups. I typically use vanilla vegan protein powder, but you can sub in your favourite protein powder or leave it out altogether.
- Chocolate chips: No cookie dough recipe is complete without chocolate chips! I typically use mini but you can use regular-sized as well. Use dairy-free to keep these vegan-friendly.
Step by Step Instructions for Raw Cookie Dough Bites
- To make these cookie dough cups, all you have to do is throw all of the ingredients, except for the chocolate chips, into a food processor.
- Next, just push the button and blend until a cookie dough-like consistency is formed.
- Then, simply mix in the mini chocolate chips. I like to do this with my hands for even faster distribution.
- Next, line the muffin tin with some silicone baking cups and pack the cookie dough into twelve cups. I like to use a spatula to pack it down and create a nice smooth surface.
- Then pop the cups into the freezer for about an hour or so to allow them to firm up.
- Serve from frozen or allow to thaw in the fridge or at room temperature for 2-3 hours.
Recipe Tips for the Best Healthy Cookie Dough
- The recipe calls for canned chickpeas, which is the fastest way to make these chickpea cookie dough cups. If you have time, it’s recommended that you remove the chickpea skins before blending the chickpeas as it results in a smoother cookie dough consistency.
- I typically add a scoop of vanilla protein powder which incorporates some extra sweetness and also ups the protein, but the protein powder is totally optional. However, you may want to add an extra tablespoon of maple syrup if you don’t add the protein powder.
- I highly recommend using some silicone baking cups to make these bites. They make it so much easier to remove the cups from the muffin tin. Simply pack the cookie dough into twelve cups. Use a spatula to pack it down and create a nice smooth surface.
- You may wish to add a few extra chocolate chips to the top of each cup if the chips get buried in the centre of the cup (which is actually a great problem to have because each bite will be filled with delicious chocolate goodness!)
- If the cookie dough mixture feels warm after blending it, place in the fridge for about 10 minutes before adding the chocolate chips to prevent the chocolate from melting into the cookie dough.
Recipe FAQs
How to store
Store these bites in a large freezer-safe bag or container in the freezer for up to a month. If stacking the cups, separate with parchment paper to prevent them from sticking together.
Can I eat these bites from frozen?
Yes! The beauty of these cups is that you can either eat them from frozen (it’s like cookie dough ice cream) or you can let them thaw in the fridge or at room temperature for about 2-3 hours to allow them to soften up a bit. They taste great either way!
How do I remove chickpea skins?
To peel off the chickpea skin, rub the chickpeas vigorously between your hands. The skin should fall off easily.
Are raw cookie dough bites safe to eat?
Definitely! Because there are no raw eggs present, these vegan bites are 100% safe to eat.
Can I bake these bites?
I personally haven’t tried it but you could certainly give it a shot! I would start by baking them for 10 minutes and then adapt time accordingly.
More similar recipes
- Vegan Thumbprint Cookies
- Vegan Pumpkin Cheesecake Bites {No-Bake}
- No-Bake Vegan Lemon Berry Cheesecake Cups
- Peppermint Cheesecake Bites {Vegan}
- No-Bake Vegan Strawberry Cheesecake Bites
- Healthy Banana Cookies
- Almond, Coconut & Chocolate Cookies
- Peanut Free Snack Bites
Did you make this recipe? Scroll down to leave a rating and review!
No-Bake Chickpea Cookie Dough Bites {Vegan}
Ingredients
- 1 (540mL) can of no-salt added chickpeas drained and rinsed (or 2 cups cooked chickpeas)
- 1/2 cup natural peanut butter
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 scoop vanilla protein powder (about 1/4 cup protein powder)
- 1/3 cup mini dark chocolate chips (use dairy-free to keep recipe vegan)
Instructions
- Place all of the ingredients except for the chocolate chips in a food processor and blend until a smoothie cookie dough-like consistency is formed.
- Mix in the mini chocolate chips using your hands or a large spoon.
- Place 12 silicone cups in a muffin tin and divide cookie dough mixture among each of the cups, pressing the mixture into each cup so that the surface is smooth. You may wish to add a few additional chocolate chips to the top of each cup.
- Place the muffin tray in freezer for about 1-2 hours until the cups are frozen.
- Serve from frozen or allow to thaw in the fridge or at room temperature for 2-3 hours. Store cups in a container or ziplock bag in the fridge or freezer.
Notes
- The recipe calls for canned chickpeas, which is the fastest way to make these chickpea cookie dough cups. If you have time, it's recommended that you remove the chickpea skins before blending the chickpeas as it results in a smoother cookie dough consistency.
- I typically add a scoop of vanilla protein powder which incorporates some extra sweetness and also ups the protein, but the protein powder is totally optional. However, you may want to add an extra tablespoon of maple syrup if you don't add the protein powder.
- I highly recommend using some silicone baking cups to make these bites. They make it so much easier to remove the cups from the muffin tin
. Simply pack the cookie dough into twelve cups. Use a spatula to pack it down and create a nice smooth surface. - You may wish to add a few extra chocolate chips to the top of each cup if the chips get buried in the centre of the cup (which is actually a great problem to have because each bite will be filled with delicious chocolate goodness!)
- If the cookie dough mixture feels warm after blending it, place in the fridge for about 10 minutes before adding the chocolate chips to prevent the chocolate from melting into the cookie dough.
. Simply pack the cookie dough into twelve cups. Use a Nutrition
This recipe was originally posted in May 2018 and were updated in August 2021 to include better tips and photos.
This post may contain affiliate links which means that I may make a small commission at no extra cost to you. I only promote products that I love and feel will benefit my readers :)
It’s my first time using chick peas (so I made sound silly asking,) how would you cook them for this recipe? Do you allow them to cool down before adding in additional ingredients?
Hey Chelsey! That’s not a silly a question at all! There are a couple of different methods that you can use. The easiest would be to use canned chickpeas and rinse them really well. They’re already cooked and are at room temperature, so no need to wait for them to cool. The other methods you can use involve using dried chickpeas found in a bag. You can either use a long soak method which consists of adding the dried chickpeas to a large bowl and covering them with several inches of water. As the chickpeas rehydrate, they triple in size, so adding plenty of water is key. Soak the beans 8 hours or overnight. After soaking the beans, you can cook them (see how below).
For the quick soak method, add the beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. After soaking the beans, you can cook them (see how below).
Whether you use the long soak or the quick soak method to rehydrate your chickpeas, you will still need to cook them. After the chickpeas have been soaked, drain and rinse them well. Add them to a large pot, cover the chickpeas with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 and 1/2 to 2 hours.
When simmering, you can keep the pot lid off or on, but leave it slightly ajar (allowing some steam to escape while cooking), to ensure that they reach the right consistency to incorporate them into the cookie dough cups.
After they have finished cooking, I would allow them to cool to room temperature before mixing them with the remaining ingredients. Hope this helps!
What can I substitute in place of coconut oil?
You can try just leaving the coconut oil out of the recipe. It’s mostly used to help keep the cups more solid at room temperature, but if you store the cups in the fridge or freezer, they’ll harden up a bit. I haven’t tried making them without the coconut oil, but please let me know how it works out!
This cookie dough cups looks sooo delicious. I never had anything like this before – I love addition of chickpeas. That’s so innovative. It’s protein packed which I love really much. I’ll be making this soon.
I have every single one of these ingredients on hand! I’m actually doing a happy dance right now. :-) They look so good!
Awesome Debbie! You should definitely try them out!
wow surprised to see chick peas in there! What a creative and yummy idea
Thanks Deborah! The chickpeas give it that nice cookie dough texture when blended together with the other ingredients. That’s why I love chickpeas — they’re so versatile!
These look so delicious!! I’ve always loved cookie dough too!!
Isn’t it just the best thing ever?! Love it!!
These bites look AMAZING! Cookie dough anything never fails!
Thanks so much! Always up for some cookie dough!