Chickpea cookie dough balls

Chickpea Cookie Dough Balls | A Dash of Compassion

I’ve been on a chickpea thing lately. You know, that thing where you want them all the time? I put them on my salads, make all kinds of hummus (duh), add them to veggie curries, make cookies, eat them straight up (am I the only one?). I thought about ways to make a fun, portable snack, and then it hit me: cookie dough balls!

Like any good food blogger, the first thing I did was Google it. And, yes, it’s been done before. I’m not sure why it’s taken me so long to discover this. But I went to work anyway and came up with something a little different. These cookie dough balls don’t have the taste or texture of chickpeas, and that is due to a little extra step: I roasted ’em first.

Chickpea Cookie Dough Balls | A Dash of Compassion

Roasting chickpeas not only dries them out but also adds a wonderful nutty flavour. When mixed with a little nut butter, maple syrup and of course chocolate chips, the resulting mixture looks just like cookie dough. And it tastes just as delicious but without the unhealthy ingredients. Score!

These bite-sized gems have made perfect pre-workout snacks, since they contain extra protein and carbs from the chickpeas and nut butter. I’ve been making a batch every other week or so and stash them in my freezer. I’ll take one or two to work in a little mason jar for snack time. They’re also great for afternoons or evenings when that sweets craving hits.  

Chickpea Cookie Dough Balls | A Dash of Compassion


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Chickpea cookie dough balls

Yield: 12 to 14 balls


  • 1½ cups cooked chickpeas (or one 13.5 oz can)
  • 3 tbsp pure maple syrup
  • 2 tbsp natural smooth peanut butter
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • 2 to 3 tbsp mini chocolate chips or cacao nibs


  1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
  2. Spread out chickpeas on the prepared cookie sheet and roast for 15 minutes or until dry to the touch and a little toasty. Remove from the oven and allow to cool slightly.
  3. Using a food processor, process the roasted chickpeas, maple syrup, peanut butter, vanilla extract, cinnamon and salt. Process until smooth, stopping to scrape down the sides if necessary. It should come together and look like regular cookie dough.
  4. Transfer mixture to a bowl and stir in the chocolate chips. Roll the dough into tablespoon-size balls and store in an air-tight container in the fridge or freezer.

Inspired by Vanessa's recipe.



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25 Responses to “Chickpea cookie dough balls”

  1. Cadry — November 19, 2014 @ 11:07 am

    I made Chocolate Covered Katie’s cookie dough dip with chickpeas several years ago, and it was delicious. I like your idea of roasting the chickpeas first and rolling the dough into balls. That sounds like a really fun afternoon snack!

    • Nicole — November 19, 2014 @ 2:42 pm

      Thanks, Cadry! I’m a little behind discovering this concept but I’m making up for it now. I’ve been snacking on them almost every day for the last month. :)

  2. valentina - sweet kabocha — November 19, 2014 @ 11:45 am

    Oh, simple and super healthy…I love this recipe!

  3. Natalia — November 20, 2014 @ 3:24 am

    I love ckickpeas a lot, so thanks for sharing this beautiful recipe!

    • Nicole — November 20, 2014 @ 10:00 am

      You’re welcome, Natalia! I hope you enjoy it. :)

  4. Emma — November 20, 2014 @ 3:45 am

    I love Ricki Heller’s Cookie Dough made from chickpeas/white beans! I eat chickpeas in some form or another at least a few times a week – love how versatile they are.
    These snacks look great.

    • Nicole — November 20, 2014 @ 10:01 am

      It’s true, Ricki has some amazing recipes. Chickpeas are super versatile, and as Dreena says: #hummusisafoodgroup :)

  5. dina — November 20, 2014 @ 3:31 pm

    great healthy snack!

  6. Liz — July 6, 2015 @ 6:14 am

    Could you use agave instead of maple syrup? I don’t have maple handy, and honestly, I’m not a fan of it to begin with. Do you taste any maple flavor in the finished product?

    • Nicole — July 6, 2015 @ 9:55 am

      You can’t taste any maple flavour in the finished product since I use just enough to sweeten. You can swap it for agave if you prefer though! :)

    • Liz — July 6, 2015 @ 4:17 pm

      Would the amount be the same, do you think?

    • Nicole — July 7, 2015 @ 8:20 pm

      Liz, yes, I would probably use the same amount, although agave is sweeter than maple syrup so if you want to try with less, that should be fine too! Just add a little water if you find the dough too thick to roll :)

  7. Sarina @ Earthgiven Kitchen — September 26, 2015 @ 7:59 pm

    I made these tonight and they turned out great! Thanks for the awesome recipe, Nicole!

    • Nicole — September 28, 2015 @ 11:02 am

      Great to hear, Sarina! Thank you!

  8. Heather — March 8, 2016 @ 10:50 am

    I made these this morning to take with me on a long walk. Put them in the freezer, and forgot all about them. I’ve just had one and loved it. Not too sweet but it felt like I was having a real treat. Thank you.

    • Nicole — March 11, 2016 @ 10:24 am

      So great to hear. Thank you, Heather!

  9. Gilmore — December 18, 2016 @ 11:04 am

    Hi there I would love to try this however I’m confused,do I eat them after I freeze them or do I bake them in the oven being that it is cookie dough.

    • Nicole — December 19, 2016 @ 10:35 am

      Hi Gilmore! This is a recipe for unbaked cookie dough balls, not baked cookies. You eat them directly from the fridge or freezer.

  10. Mell — September 22, 2017 @ 3:32 am

    I’ve made these twice in a week and will continuously make them as a healthy snack. I never used to like chickpeas but I wanted more fiber in my diet and this masks the taste. Thanks for the recipe!

    • Nicole — September 26, 2017 @ 11:36 am

      Thanks for sharing, Mell! I’m so glad you’re enjoying them.

  11. Cathy — June 2, 2018 @ 9:32 pm

    Nice recipe! Its quite versatile–as one can add unsweetened dry-roasted grated coconut inside for a nice chewy texture, dry-roasted walnuts, chopped dates or other dry fruit, or use almond butter instead of peanut butter (I did), etc.

    I agree the best way is to roast the chick peas first. To save time, I put them in my air fryer.

    For a refined sugarless option, I used homemade date paste instead of maple syrup and cocoa nibs (mini chocolate chips are full of sugar). I also rolled some in unsweetened coconut.

  12. Jackie — January 6, 2019 @ 1:52 pm

    I used a magic bullet and subbed honey for maple syrup. Came out great!

  13. Nicole — January 27, 2019 @ 10:12 pm

    Both Hubby and I love! Each dough ball contains 3.1 g Fat, 11 g Carbs, 2.3 g Protein, 78 Calories. A tasty treat!

  14. Kiley — September 5, 2019 @ 11:37 am

    I am obsessed, I made these the other day and cant keep my hands off. I used unsweetened baking chocolate and added some walnuts and slivered almonds, so freaking delicious!!

    I am curious to know if you have any nutrition facts for this recipe?

    Thanks for sharing! So glad I finally tried these!

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