Chickpea Cookie Dough Energy Bites
Chickpea Cookie Dough Energy Bites
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/3 cup cashew butter, or any nut/seed butter
- 1/2 cup Medjool dates, soft, pitted (about 4-6 dates)
- 1/3 cup oats, plus more as needed for consistency
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, or extra vanilla extract
- 1/4 cup sprinkles, for mix-ins and coating, or to taste
- 1/4 cup mini chocolate chips, optional mix-in
- 1/4 cup raisins, optional mix-in
Instructions
- 1
Place the drained and rinsed chickpeas, soft pitted Medjool dates, cashew butter (or preferred nut/seed butter), oats, vanilla extract, and almond extract into the bowl of a food processor.
⏱️ 2 min
- 2
Secure the lid on the food processor and process the ingredients until a homogeneous, dough-like mixture is formed. Scrape down the sides of the bowl as needed to ensure everything is well combined. The mixture should be thick and sticky.
⏱️ 5 min
- 3
If the mixture is too wet, add 1-2 tablespoons of additional oats and process again until the desired consistency is reached. If it's too dry, add 1-2 teaspoons of additional nut/seed butter and process again.
⏱️ 2 min
- 4
Transfer the dough mixture to a medium bowl. Add your desired optional mix-ins, such as sprinkles, mini chocolate chips, or raisins, and stir them in evenly with a spoon or spatula.
⏱️ 2 min
- 5
Using a small scoop (about 1 tablespoon in size), portion out the mixture. Roll each scooped portion between your palms to form small, round balls.
⏱️ 3 min
- 6
For an optional decorative touch, place some sprinkles in a shallow bowl. Roll the formed energy bites in the sprinkles to coat the exterior.
⏱️ 1 min
- 7
For a 'cake pop' presentation, insert a small wooden stick into the center of a sprinkle-coated energy bite.
- 8
Serve immediately or store the energy bites in an airtight container in the refrigerator for up to 1 week.
Kitchen Tools
Nutrition Facts (per serving)
Chickpea Cookie Dough Energy Bites
- 1 can chickpeas, drained and rinsed
- 1/3 cup cashew butter, or any nut/seed butter
- 1/2 cup Medjool dates, soft, pitted (about 4-6 dates)
- 1/3 cup oats, plus more as needed for consistency
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, or extra vanilla extract
- 1/4 cup sprinkles, for mix-ins and coating, or to taste
- 1/4 cup mini chocolate chips, optional mix-in
- 1/4 cup raisins, optional mix-in
Instructions
- 1
Place the drained and rinsed chickpeas, soft pitted Medjool dates, cashew butter (or preferred nut/seed butter), oats, vanilla extract, and almond extract into the bowl of a food processor.
⏱️ 2 min - 2
Secure the lid on the food processor and process the ingredients until a homogeneous, dough-like mixture is formed. Scrape down the sides of the bowl as needed to ensure everything is well combined. The mixture should be thick and sticky.
⏱️ 5 min - 3
If the mixture is too wet, add 1-2 tablespoons of additional oats and process again until the desired consistency is reached. If it's too dry, add 1-2 teaspoons of additional nut/seed butter and process again.
⏱️ 2 min - 4
Transfer the dough mixture to a medium bowl. Add your desired optional mix-ins, such as sprinkles, mini chocolate chips, or raisins, and stir them in evenly with a spoon or spatula.
⏱️ 2 min - 5
Using a small scoop (about 1 tablespoon in size), portion out the mixture. Roll each scooped portion between your palms to form small, round balls.
⏱️ 3 min - 6
For an optional decorative touch, place some sprinkles in a shallow bowl. Roll the formed energy bites in the sprinkles to coat the exterior.
⏱️ 1 min - 7
For a 'cake pop' presentation, insert a small wooden stick into the center of a sprinkle-coated energy bite.
- 8
Serve immediately or store the energy bites in an airtight container in the refrigerator for up to 1 week.