These Chickpea Cookie Dough Truffles are the perfect snack or dessert to meal-prep when you’re craving a delicious sweet treat but still want something nourishing and high in fiber. They’re so tasty, you’d NEVER guess there are chickpeas inside.
I truly believe these cookie dough truffles are one of my best creations. The ingredients are so simple (you probably already have them in your kitchen), yet they come together to make the most delicious, healthy, edible cookie dough that will leave you feeling great!
The texture of the cookie dough is spot on—it tastes just like classic cookie dough. Add a dark chocolate shell, and you’ve got something truly irresistible that everyone will love.
The best part? These truffles are actually good for you. The chickpeas provide a solid dose of fiber and plant-based protein, and you genuinely can’t taste them! I once gave one to a friend’s baby, and he absolutely demolished it—so yes, they’re kid-approved too!
Along with the chickpeas, all you need is peanut butter (or any nut or seed butter you like), a liquid sweetener (like honey or maple syrup), some oats, and dark chocolate. You can even customize them with nuts or seeds for added crunch.
I hope you love these as much as everyone I’ve shared them with does!
Why You’ll Love These Chickpea Cookie Dough Truffles:
- No-bake: these truffles require no baking, making them quick and easy with minimal prep time.
- Five simple ingredients: made with pantry staples, so no need to hunt for fancy or hard-to-find items.
- Nourishing: packed with fiber and plant-based protein for a satisfying snack or dessert.
- Cookie dough flavor: tastes just like classic cookie dough, but with a wholesome twist.
- Great for meal prep: ideal for snack time, lunchboxes, or a light dessert throughout the week.
- Kid-approved: totally child-friendly and even baby-approved—perfect for little hands and tummies.
What Makes These Truffles Healthy?
Plant-Based Protein Power: Chickpeas are an excellent source of plant-based protein, which supports muscle repair, helps keep you full for longer, and plays a crucial role in balancing blood sugar levels.
Fiber-Rich Goodness: Both chickpeas and oats are naturally high in fiber, which promotes healthy digestion and keeps you feeling satisfied between meals.
Wholesome & Simple Ingredients: These truffles are made with real, whole-food ingredients—there are no refined sugar, flours, or artificial additives in sight, so you can feel good about what you’re eating.
Heart-Healthy Fats: Nut and seed butters provide healthy fats that support brain function and keep your cravings in check, making these truffles satisfying without being overly indulgent.
Naturally Sweetened: Instead of using refined sugar, these truffles are sweetened with liquid sweeteners like maple syrup or honey, which add just the right amount of sweetness while keeping things on the healthier side.
Nutrient-Dense Treat: Every bite offers a boost of essential nutrients like iron, magnesium, and B vitamins, all from the chickpeas, oats, and dark chocolate.
Ingredients needed:
These are the ingredients you’ll need to make these Chickpea Cookie Dough Truffles . You can find the exact measurements in the recipe card at the bottom of this page.
Oats – We’ll be turning simple oats into a fine flour to give these truffles that classic cookie dough texture. Oats are full of fiber and slow-releasing carbs, which help keep you full and energized without any crashes.
Chickpeas – This is the secret ingredient! Chickpeas make the dough creamy and satisfying while sneaking in a boost of plant-based protein and fiber. Don’t worry, you won’t taste them at all—promise!
Peanut Butter – Peanut butter adds richness, flavor, and that dreamy, nutty taste we all love in cookie dough. It’s packed with healthy fats and protein, making these truffles extra nourishing and satisfying.
Liquid Sweetener – A little maple syrup or honey goes a long way to sweeten the dough naturally. It helps keep the dough soft and sticky, while giving it the perfect touch of sweetness—no refined sugar needed.
Dark Chocolate – Dark chocolate melts into a glossy coating that elevates these truffles to the next level. It adds a rich, slightly bitter contrast to the sweet, nutty dough and makes them taste just a little bit fancy.
Ingredient Substitutions:
Oats: You can use quick oats, rolled oats, or even gluten-free oats if needed. Just be sure to blend them into a fine flour. If you don’t have oats, you can also use almond flour or coconut flour—but you may need to adjust the amount slightly, as they absorb moisture differently.
Chickpeas: If you don’t have chickpeas, white beans like cannellini or butter beans are a great alternative. They’re just as creamy and neutral in flavor. Keep in mind, the texture may vary slightly depending on the type of bean, so you might need to tweak the dry ingredients to get the right consistency.
Peanut Butter: Feel free to use any nut or seed butter you prefer—almond, cashew, or sunflower seed butter for a nut-free version. If your nut butter is thicker or drier, you might need to add a little extra liquid sweetener or a splash of plant-based milk to help it blend smoothly.
Liquid Sweetener: Maple syrup is my go-to sweetener, but honey, agave syrup, or brown rice syrup all work well too. If your sweetener is thicker or runnier than maple syrup, you may need to slightly adjust the quantity to get the dough to the right consistency.
Dark Chocolate: Any type of chocolate will do! You can choose dairy-free, sugar-free, or even white chocolate if that’s your preference. I like using dark chocolate that’s at least 70% cocoa, free from refined sugar—just check the label for sweeteners like coconut sugar or dates if that’s important to you. Different chocolates melt differently, so be sure to keep an eye on it to get a smooth, glossy coating.
How to Make These Chickpea Cookie Dough Truffles:
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Start by blending the oats in a blender or food processor until they form a fine flour. This oat flour will give the truffles that classic cookie dough texture. Once done, transfer the oat flour to a mixing bowl.
Step Two:
Add the drained and rinsed chickpeas, peanut butter, and liquid sweetener to the blender with the oat flour. Blend until smooth and creamy, scraping down the sides of the blender as needed. The mixture should resemble classic cookie dough—sticky but firm enough to roll into balls.
Step Three:
Use your hands to roll the dough into bite-sized balls. Place them on a tray or plate lined with baking paper. Once all the truffles are shaped, pop the tray into the fridge or freezer for 15–20 minutes to firm up while you prepare the chocolate.
Step Four:
While the truffles chill, melt the dark chocolate. Break it into pieces and melt it using a double boiler or in the microwave in short bursts, stirring between each. Be patient and make sure it melts into a smooth, glossy consistency.
Step Five:
Once the chocolate is melted, dip each chilled truffle into the chocolate using a fork or toothpick. Allow any excess chocolate to drip off before placing the truffles back on the lined tray.
Step Six:
Place the truffles in the fridge for another 10–15 minutes to allow the chocolate to set. Once the chocolate has hardened, your truffles are ready to enjoy!
Tips & Notes:
- Make It Nut-Free: If you’re avoiding nuts, sunflower seed butter works great as a substitute for peanut butter. It’s just as creamy and still gives you that delicious, doughy texture.
- Cut Down on Sugar: Want to make these truffles a bit lighter? You can reduce the sweetener or even try a natural alternative like stevia or monk fruit. Just remember to adjust the quantity to your liking, as some sweeteners are sweeter than others.
- Boost the Protein: Want to amp up the protein content? Add a scoop of your favorite protein powder (vanilla or chocolate flavor works great). It blends right in without changing the taste, making these truffles even more satisfying.
- Add Some Spice or Flavor: If you’re feeling adventurous, try adding a pinch of cinnamon or a splash of vanilla extract to the dough for a fun flavor twist. You can also mix in a handful of mini chocolate chips for an extra indulgent treat.
- Keep It Vegan: These truffles are already vegan-friendly when you use maple syrup and dairy-free chocolate. Just check the labels of your nut butter and chocolate to ensure they’re dairy-free if you’re keeping things plant-based!
- Perfect for Meal Prep: Make a big batch, pop them in the fridge, and you’ll have healthy, sweet treats on hand all week long. They’re perfect for satisfying those snack cravings in a nourishing way.
How to Store Chickpea Cookie Dough Truffles:
Refrigeration: Keep the truffles stored in an airtight container in the fridge for up to 1 week. This will keep them fresh and maintain their perfect texture.
Freezing: These truffles freeze beautifully! Once the chocolate has set, store them in a freezer-safe container or bag for up to 3 months. Let them sit at room temperature for a few minutes to soften before eating, or enjoy them frozen for a cool treat.
Serving Tip: If you’ve stored them in the fridge or freezer, let them sit out for a few minutes to bring out the full flavor and soften just a little for that perfect doughy texture!
Frequently Asked Questions:
Can I taste the chickpeas?
Nope! Once blended with the peanut butter and sweetener, the chickpeas disappear completely—promise.
Can I make these nut-free?
Yes! Just use sunflower seed butter or tahini instead of peanut butter.
Are these truffles vegan?
Yes, if you use maple syrup or agave as your sweetener and a vegan dark chocolate.
Do I need a food processor?
A high-speed blender works just as well—just make sure to scrape down the sides often for a smooth dough.
Can I skip the chocolate coating?
You can! They’re still delicious as plain cookie dough balls, though the chocolate shell adds a lovely texture contrast.
more easy and healthy no-bake treats:
- 5-ingredient Chickpea Chocolate Truffles
- Healthy Ferrero Rocher Fudge Cups
- The BEST Cottage Cheese Cookie Dough (only 5 ingredients)
- Easy No-Bake Chocolate Raspberry Tart (just 6 ingredients)
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Chickpea Cookie Dough Truffles (made with just 5 ingredients!)
Equipment
- Food Processor or Blender
- Measuring Cups & Spoons
- Microwave-Safe Bowl or Double Boiler
- Fork or Toothpick
- Tray or Plate
Ingredients
- 45 g Oats
- 240 g Chickpeas (1 tin drained and rinsed)
- 80 g Peanut butter (or any nut or seed butter)
- 80 g Liquid sweetener
- 100 g Dark Chocolate
Instructions
- Add the oats to a blender or food processor and blend until they form a fine flour.
- Add the drained and rinsed chickpeas, peanut butter, and liquid sweetener to the blender with the oat flour. Blend until smooth and creamy, scraping down the sides as needed. The mixture should resemble cookie dough in texture.
- Use your hands to roll the dough into bite-sized truffle balls. Place them on a tray or plate lined with baking paper.
- Pop the tray into the fridge or freezer for 15–20 minutes to firm up while you prepare the chocolate.
- Break the dark chocolate into pieces and melt it using a double boiler or in the microwave in short bursts, stirring in between until smooth.
- Dip each chilled ball into the melted chocolate, letting any excess drip off, and place it back on the lined tray.
- Allow the chocolate to set in the fridge for about 10–15 minutes. Once set, enjoy your delicious, nourishing Chickpea Cookie Dough Truffles!
Video
Notes
- Use smooth peanut butter for the creamiest texture. If using natural peanut butter, give it a good stir first so it’s not too runny or too thick.
- Taste and adjust the sweetness before rolling—feel free to add a little more sweetener if you prefer a sweeter dough.
- Chickpeas must be well-rinsed to avoid any bean-like taste. You can also remove the skins for an ultra-smooth dough (optional but nice!).
- No blender? A food processor works just as well for this recipe.
- Make them nut-free by using sunflower seed butter or tahini.
- Storage: Keep truffles in the fridge for up to a week or freeze for up to 3 months. They’re delicious straight from the freezer!
Nutrition
Let me know in the comments below if you make these Chickpea Cookie Dough Truffles!
