clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chip Peanut Butter Chickpea Cookie Dough

  • Author: Vicky & Ruth
  • Total Time: 15 minutes
  • Yield: 30 balls 1x
  • Diet: Vegan


Our delicious Chocolate-Peanut Butter Chickpea Cookie Dough Balls are a portable, protein-packed energy cookie that will give you a boost when you’re on the go.



Optional Chocolate Coating

  • 1 cup chocolate chips
  • 1 tsp coconut oil
  • Flaky sea salt


  1. Line a large baking sheet with parchment or wax paper
  2. Empty the can of chickpeas into a colander.  Rinse with water, and with the water running, rub the chickpeas with your fingers, so the skins start to loosen
  3. Drain the chickpeas really well. Remove and discard as many skins as possible and dry them using paper towels (this step will make a smoother chickpea cookie dough, but you can skip it if you'd like)
  4.  Place the chickpeas, peanut butter, brown sugar, and vanilla in the food processor and pulse 5-6 times.  Add the oats and process until the ingredients come together to form a dough. Transfer it to a bowl, add the mini chocolate chips and mix well
  5. Working with approximately 2 teaspoons at a time, form 30 balls (we like using an ice cream scoop to make them easier and faster to roll).
  6. At this point, you can eat the cookie dough. To store the cookie dough, place them on the lined baking sheet and freeze. Once frozen you can place them in a freezer bag or a container.
  7. If you would like to coat the chickpea cookie dough in chocolate, melt chocolate and coconut oil in the microwave or over a double boiler. Place chocolate and coconut oil in a heat-proof glass bowl and microwave 20 seconds at a time until melted or place over a saucepan filled with hot water until melted.  Spoon the melted chocolate over the frozen balls, place them on the baking sheet, return to the freezer, until ready to eat.


  • Replace peanut butter with almond or cashew butter, and if you’re nut-free, try sunflower seed butter or tahini.
  • For a less-sweet cookie dough ball, use cocoa nibs instead of mini chocolate chips.
  •  Drop 2-3 cookies into individual snack-size plastic bags, then fill a gallon-sized plastic bag with the grab-and-go packages.
  • This post was originally published on February 6, 2018
  • Prep Time: 15 minutes
  • Category: Snack
  • Method: raw
  • Cuisine: American


  • Serving Size: 1 ball without chocolate coating
  • Calories: 62
  • Sugar: 4.5
  • Sodium: 4.5
  • Fat: 3.1
  • Saturated Fat: 1
  • Unsaturated Fat: 1.8
  • Trans Fat: 0
  • Carbohydrates: 7.3
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 0

Keywords: kosher, dessert, energy ball, gluten-free,

5 Secrets to Tasty Meatless Recipes 

Take your recipes from
Blah to Yowza!

Free email series