Everyone has those days where you want something sweet but you do not want to bake. That is where edible cookie dough comes in hand. These Vegan Chickpea Protein Cookie Dough Bliss Balls are perfect when you want cookie dough but don't want to bake.
I love a good bliss ball recipe. For more yummy bliss ball recipes try my brownie batter bliss balls or my oatmeal protein balls.
Let's get into the recipe.
Why you'll love these high protein cookie dough bliss balls
- They are vegan, gluten free and dairy free.
- They are low in added sugar.
- Thanks to the chickpeas they are packed with protein and a healthy snack.
- They are easy to make.
Ingredients
- Chickpeas
- Rolled oats
- Maple syrup
- Almond butter
- Vanilla extract
- Salt
- Chocolate Chips
Instructions for chickpea protein balls
- Add all ingredients to a processor or blender minus your chocolate chips. Blend until smooth.
- Add dough to a bowl. Pour in chocolate chips and mix until just combined.
- Add dough to your refrigerator for 15 or so minutes.
- Roll dough into balls. Store balls in your refrigerator for 4-5 days or the freezer for up to 3 months.
Storage instructions
These cookie dough balls can be store in the fridge for about 4 days, or in the freezer for about 3 months. I store mine in the freezer.
Recipe FAQs
Chickpeas are both a source of protein and carbs.
Yes you could, but you would need to adjust the liquid and almond butter in the recipe.
Recipe Pro-Tips
To cut down on the sugar in this recipe use sugar free chocolate chips.
Other yummy plant based recipes to try:
If you make these Vegan Chickpea Protein Cookie Dough Bliss Balls, please leave me a rating and review on this blog post! This is the best way to support me.
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vegan chickpea protein cookie dough bliss balls
Ingredients
- 1 can chickpeas - drained
- ⅓ cup rolled oats
- 3 tablespoon maple syrup
- ⅓ cup almond butter
- 1 teaspoon vanilla extract
- pinch salt
- ½ - 1 cups chocolate chips I used Lily's Sweets
Instructions
- Add all ingredients to a processor or blender minus your chocolate chips. Blend until smooth.
- Add dough to a bowl. Pour in chocolate chips and mix until just combined.
- Add dough to your refrigerator for 15 or so minutes.
- Roll dough into balls. Store balls in your refrigerator for 4-5 days or the freezer for up to 3 months.
Laura says
Wow, there are many great things to say about this recipe! It’s easy to throw together, tastes amazing, and it is versatile! I have made this recipe three ways. First, following all directions and ingredients above. It tastes amazingly like toll house cookie dough! The second version, I used peanut butter instead of almond butter, along with the chocolate chips, and that was great, too!
The third version, I used almond extract instead of vanilla, and used chopped candied peel instead of chocolate chips. This tastes like marzipan candy, or fruitcake! I love this recipe and keep them in the freezer for when I need something sweet.
So happy it uses chick peas-we all know the benefits from eating these!
Thanks for the fabulous, versatile, quick recipe!
Lyn says
These were very good! Easy to make and just like eating raw cooking dough.