Description
These no-bake cookie dough balls are soft, sweet, and packed with protein—without the flour, eggs, or guilt. Made with chickpeas or white beans, they’re perfect for snacking, pre-workout fuel, or satisfying a sweet craving the smart way. This double batch makes plenty to share or freeze for later, with fun flavor twists to make them your own.
Ingredients
2 cans chickpeas or white beans (or 3 cups cooked)
6 tablespoons protein powder or oat flour
6 tablespoons coconut oil or nut butter
⅔ cup sugar or sweetener of choice (use a keto sweetener for low-carb)
1 teaspoon pure vanilla extract
½ teaspoon salt
¼ to ½ cup water (omit or reduce if using a liquid sweetener)
6–12 tablespoons chocolate chips (to taste)
Optional Flavor Twists:
Add 1 tablespoon cocoa powder for a chocolate cookie dough base
Mix in chopped nuts or seeds for crunch
Stir in shredded coconut or dried cranberries
Roll in crushed pretzels or dip in dark chocolate for a sweet-salty upgrade
Instructions
Rinse and drain chickpeas thoroughly if using canned.
In a food processor, blend chickpeas, protein powder, coconut oil or nut butter, sweetener, vanilla, salt, and water until smooth. Scrape down sides as needed.
Taste and adjust sweetness or add more protein powder for thickness.
Stir in chocolate chips by hand.
Roll into 1-inch balls and place on a parchment-lined tray.
Chill in the fridge for 30 minutes to firm up.
Store in an airtight container in the fridge (up to 1 week) or freezer (up to 2 months).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 90
- Fat: 5g
- Protein: 4g