Vegan Chickpea Cookie Bites (Printable)

No-bake vegan bites featuring chickpeas and dark chocolate chips for a wholesome, protein-rich snack.

# What You'll Need:

→ Legumes

01 - 1 can (15 oz) chickpeas, drained and rinsed

→ Nut and Seed Butters

02 - 1/3 cup natural almond butter or peanut butter

→ Sweeteners

03 - 1/4 cup pure maple syrup

→ Flavorings

04 - 2 teaspoons pure vanilla extract
05 - 1/4 teaspoon fine sea salt

→ Flour

06 - 1/3 cup oat flour, certified gluten-free

→ Chocolate

07 - 1/3 cup vegan dark chocolate chips

# How To Make It:

01 - Combine chickpeas, almond butter, maple syrup, vanilla extract, and salt in a food processor. Blend until smooth and creamy, scraping down sides as needed.
02 - Add oat flour to the mixture and process until fully combined and dough forms.
03 - Transfer dough to a mixing bowl and fold in dark chocolate chips using a spatula until evenly distributed.
04 - Scoop heaping tablespoons of dough and roll into uniform balls using your hands.
05 - Place bites on a parchment-lined tray. Enjoy immediately or refrigerate for 30 minutes for firmer texture. Store leftovers in an airtight container in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • No oven required—just a food processor and fifteen minutes between you and something decadent.
  • Chickpeas are basically invisible here, so even the skeptics at your table won't realize they're eating a protein powerhouse.
  • The dark chocolate chips give you that guilt-free indulgence feeling without any of the actual guilt.
02 -
  • The bites firm up as they chill, so resist the urge to make them larger thinking they'll be more substantial—they'll become too dense and hard to bite through.
  • If your dough feels sticky after blending, it's usually because your nut butter was too wet; a few extra tablespoons of oat flour fixes this instantly.
03 -
  • Drain and rinse your canned chickpeas thoroughly—excess liquid dilutes the mixture and makes the bites come out too soft, no matter how much flour you add.
  • Room-temperature nut butter blends smoother than cold; if yours is stiff, warm the jar in hot water for two minutes first.
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