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Need a quick on-the-go snack? These vegan chocolate chip cookie dough balls are good sources of protein (and kid-friendly!).
Yes, no baking required!
Raise your hand if you've licked the bowl of your favorite cookie dough batter! Yup, we've all done it! Is it the sweet taste or the sticky dough consistency that draws you? Maybe it's both; I don't blame you! Raw (and edible) cookie dough has become a trend lately and I realized I needed to try it. I snuck in chickpeas and nut butter to make these energy bites a good source of protein and heart-healthy fats making them a perfect post-workout snack or treat for the kiddos!
Pump it up with protein
You might have come across black beans in lots of brownie recipes lately, and for good reason. Along with chickpeas, also known as pulses from the legume family, provide good sources of protein and fiber. In addition, they give you iron, magnesium, and folate to name a few more nutrients! Fiber in chickpeas (and other legumes) may potentially lead to healthier weight management and blood sugar control.
If you're a fan of no-bake energy bites try my other recipes:
Chocolate Chip Cranberry Orange Energy Bites
No Bake Chocolate Chip Energy Bites
No Bake Almond Bars with Berry Chia Jam
I hope you enjoy these chocolate chip cookie dough bites while you keep busy this spring and summer!
PrintChocolate Chip Cookie Dough Bites
These vegan and gluten free energy bites taste just like raw cookie dough and make a perfect on-the-go snack!
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Category: Snack
- Method: No-Bake
Ingredients
1 cup rolled oats
One 16 ounce can chickpeas, drained and rinsed
1 ½ teaspoons pure vanilla extract
¼ cup pure maple syrup
2 tablespoons ground flax
½ cup unsalted almond butter (or your go-to nut butter or seed butter)
¼ cup chocolate chips (non-dairy if vegan)
Instructions
Set aside a cookie sheet lined with parchment paper.
In a large food processor, pour in the oats and pulse until a flour-like consistency is achieved.
Add in the remaining ingredients, except the chocolate chips. Pulse until the ingredients are fully blended together (the mixture should resemble a cookie dough batter).
Transfer the mixture to a large mixing bowl; stir in the chocolate chips. Using a cookie scoop, scoop out the mixture and shape into energy balls (about 1" diameter). Place the energy balls onto the cookie sheet. Spread evenly leaving space for each energy bite.
Place in the refrigerator and chill for at least one hour. Keep in an airtight container for up to three days at room temperature.
Notes
If you prefer to make this recipe by hand (without a food processor) I recommend using almond or oat flour for the base. For the chickpeas, you can use a masher, however the consistency will be chunky. If you don't have a food processor, a high powered blender should also work.
