Chocolate Chip Cookie Dough Bites

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5 from 1 review

These vegan and gluten free energy bites taste just like raw cookie dough and make a perfect on-the-go snack!



1 cup rolled oats

One 16 ounce can chickpeas, drained and rinsed

1 1/2 teaspoons pure vanilla extract

1/4 cup pure maple syrup

2 tablespoons ground flax

1/2 cup unsalted almond butter (or your go-to nut butter or seed butter)

1/4 cup chocolate chips (non-dairy if vegan)


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.


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. 

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