No-Bake Chickpea Cookie Dough Bites {Vegan}
Servings 12 cups
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 they've got 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}
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
Calories: 166kcalCarbohydrates: 14gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 3mgSodium: 232mgPotassium: 180mgFiber: 3gSugar: 5gVitamin A: 7IUCalcium: 46mgIron: 1mg
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