These healthy chickpea cookie dough bliss balls are a delicious no bake snack to have on hand and are so simple to make! Made with chickpeas, peanut butter, protein powder and chocolate chips, these bites are a source of protein, fiber and healthy fats. They’re also flourless and eggless so they make the perfect little treat for the whole family! {dairy-free, gluten-free & vegan}
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Healthy Cookie Dough Balls
Raise your hand if you’ve ever been tempted to sneak some raw cookie dough…I know I have! With these no bake chickpea cookie dough bliss balls, you totally can!
Similar to these Chickpea Cookie Dough Bites, the cookie dough is made with no eggs and no flour, so they’re are completely edible and safe to eat when consumed raw.
Because they’re made with chickpeas and protein powder, they contain an extra dose of protein which makes them a great pre or post workout snack…or grab a couple mid afternoon when that snack attack hits!
I recommend making up a big batch of these cookie dough bites, and storing them in the fridge or freezer so that you can grab them whenever you need a quick snack on the go.
They’re easy to make, taste delicious and are good for you too. Win win!
For more tasty energy balls, be sure to try my 3-Ingredient Peanut Butter Oatmeal Balls and Oatmeal Balls without Peanut Butter too!
Why We Love These Chickpea Bliss Balls
- Nutritious: Unlike your classic cookie dough, these these raw cookie dough balls are made without refined flour and butter, and are a lower sugar option too. They’re a source of protein, fiber and healthy fats, which is the best combo for a satisfying snack. The fact that they’re vegan, dairy-free and gluten-free also makes them a great option for those with dietary restrictions.
- No-bake: Did I mention that there’s no oven required?! This is a HUGE bonus since they can be whipped together in a flash without heating up the house.
- Make-ahead: These are amazing if you’re looking to do some snack prep for the week. They have a fairly long shelf-life and are freezer-friendly too!
Ingredient Notes
- Chickpeas: Chickpeas form the ‘doughy’ texture for these protein bites. I like to use no-salt added canned chickpeas to reduce the sodium content. Drain and rinse the chickpeas before using and remove any visible skins.
- Peanut butter: Use a natural peanut butter with no added salt or sugar. “Peanuts” should be the only ingredient on the list. If yours contains salt, you may wish to reduce the added salt in the recipe.
- Maple syrup: Helps to sweeten the bites. If you don’t require the recipe to be vegan, you can also use honey.
- Seasonings: Vanilla extract, cinnamon and salt pump an extra dose of flavor into these balls.
- Protein powder: I love to add vanilla protein powder for an extra boost of protein. The vanilla flavor also adds some extra sweetness to the cookie dough so less added sugar is required. Use a plant-based protein powder, or whey also works if you don’t require the recipe to be dairy-free.
- Chocolate chips: Use dairy-free chocolate chips to keep this recipe vegan. I like to use mini ones so that there’s little bits of chocolate in each bite. You can use regular-sized dark, milk or white chocolate chips if you prefer.
Step-By-Step Instructions
- Process chickpeas: Place the chickpeas into the food processor and process until broken down.
- Blend until smooth: Add the remaining ingredients other than the chocolate chips and blend until a smooth cookie dough-like consistency is formed.
- Add chocolate chips: Mix in the mini chocolate chips using your hands or a large spoon.
- Roll: Using your hands, roll the mixture into approximately 16 1-inch balls.
- Eat: Serve immediately or store in the fridge or freezer for later.
Scroll down to the recipe card below to get the full printable recipe!
Expert Tips
- Remove any visible chickpea skins from the chickpeas for a smoother cookie dough. I like to put them on a paper towel after rinsing them and gently rub them dry with paper towel to help loosen up the skins.
- Be sure to blend the chickpeas before adding the other ingredients to the food processor to help prevent any large chunks of chickpeas from being present in the cookie dough.
- The type of protein powder that you use will affect the taste and texture of these bites. I typically use a plant-based vanilla protein powder, but whey works as well. Just be sure to choose a protein powder that you like since it will impact the flavor.
- If you don’t want to add the protein powder, you may wish to add an extra tablespoon or two of maple syrup.
- For easy snack prep, I recommend making up a double batch of these bites. Store half in the fridge, and then freeze the other half for convenient healthy snacks.
Storage Guidelines
Refrigerator: Store these healthy cough dough bites in the fridge for up to a week in an airtight container.
Freezing cookie dough bites: To freeze, place balls in a freezer-safe bag or container. Put the date on the bag and freeze for up to three months. To thaw, take out desired amount and place in the fridge overnight, or allow them to thaw at room temperature for several hours.
Recipe FAQs
Although vegan cookie dough does have a great shelf life, after about a week, the chickpeas will start to go bad. For longer storage, be sure to freeze.
The dryness/stickiness of the cookie dough can vary depending on the type of protein powder that you use.
If the cookie dough is too dry: Add a bit more peanut butter or a splash of milk (can use regular or plant-based milk alternative).
If the cookie dough is too sticky: Add a bit of oat flour or almond meal to the mixture. You can also add in some quick oats, but it will give the cookie dough bites a bit more texture.
Raw cookie dough is generally not safe to eat. This is because a classic cookie dough contains raw eggs and flour, so for food safety purposes, it’s advised not to eat it if it’s not been baked due to the risk of E.coli and salmonella. Read more about the potential risks here. This cookie dough is eggless and flourless, so it’s perfectly edible and safe to consume raw.
Standard cookie dough recipes are made with all-purpose flour which is not gluten-free. This recipe, however, is flourless so it’s a great gluten-free option. We use chickpeas for the dough, making these snack bites perfect for those with a gluten intolerance.
Optional Add-Ins
These cookie dough bliss balls are delicious as they are, but you can easily add in other ingredients to suit your tastes. Try them with:
- Cacao nibs
- Sprinkles
- Chopped peanuts, almonds or cashews
- Shredded coconut
- Chopped dried fruit
Recipe variations
- Switch up the nut butter: Try almond butter or cashew butter instead!
- Make chocolate flavored: Use chocolate protein powder or add a bit of cocoa powder to the cookie dough.
- Make them nut-free: Try using Wow butter or Sunbutter instead of nut butter.
More Healthy Treats
- Chickpea Protein Brownies
- No Bake Peanut Butter Balls without Chocolate
- Carrot Cake Energy Balls
- Nut-Free Energy Balls
- Pumpkin Balls
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Cookie Dough Bliss Balls
Ingredients
- 1 (540mL) can chickpeas no salt added (drained and rinsed)
- 1/2 cup natural peanut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons vanilla protein powder (use plant-based to keep the recipe vegan)
- 1/3 cup mini dark chocolate chips (use dairy-free if you wish to keep the recipe vegan)
Instructions
- Place the chickpeas into the food processor and process until broken down.
- Add the remaining ingredients other than the chocolate chips and blend until a smoothie cookie dough-like consistency is formed.
- Mix in the mini chocolate chips using your hands or a large spoon until evenly distributed throughout the cookie dough mixture.
- Using your hands, roll the mixture into approximately 16 1-inch balls. Serve immediately or store in the fridge or freezer for later.
Notes
- Remove any visible chickpea skins from the chickpeas for a smoother cookie dough. I like to put them on a paper towel after rinsing them and gently rub them dry with paper towel to help loosen up the skins.
- Be sure to blend the chickpeas before adding the other ingredients to the food processor to help prevent any large chunks of chickpeas from being present in the cookie dough.
- The type of protein powder that you use will affect the taste and texture of these bites. I typically use a plant-based vanilla protein powder, but whey works as well. Just be sure to choose a protein powder that you like since it will impact the flavour.
- If you don’t want to add the protein powder, you may wish to add an extra tablespoon or two of maple syrup.
- For easy snack prep, I recommend making up a double batch of these bites. Store half in the fridge, and then freeze the other half for convenient healthy snacks.
Nutrition
This recipe was originally posted in February 2022 and was updated in August 2024 to include revised photos and more helpful tips.
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