Healthy Chocolate Chip Cookie Bites? Yes, it is possible! Believe me, you won’t be wanting any other cookies after you’ve tried these. These little bundles of joy have a soft core with melted chocolate and a slightly crunchy outside – so good! They are boyfriend and kids approved as they were gone in one sitting, that’s how good they are! 🙂 And the best part, they literally take less than 20 minutes to make. So easy! These Chocolate Chip Cookie Bites are my new go-to recipe when I’m craving sweets or just want a healthy snack. No regrets, so easy to prepare and so satisfying! 🙂
You’ll only need 8 ingredients, which, most of us, will have at home anyways! Nothing fancy, nothing special! 🙂
This recipe starts in the blender or food processor and finishes in a mixing bowl. Altogether it takes less than 20 minutes and is a recipe that makes very little mess (a.k.a. my kind of recipe). Pop it all into your blender or food processor, add chocolate chips, bake for 10 minutes and voilà! Couldn’t be easier!
Now what’s the secret to the awesome texture and taste of these Chocolate Chip Cookie Bites?
Chickpeas (or as some call them garbanzo beans)! 🙂
Who would have thought that they’re not only super healthy but also give an amazing texture for baking cookies & cakes? That’s one of the many things I love about experimenting with plant-based food, you’ll never get bored and keep on being surprised about the many possibilities out there.
I’m so excited about how amazingly these cookie bites came out and I’m sure so will you. The combination of chickpeas, natural peanut butter, pure maple syrup, and chocolate chips is just divine. They are:
protein-packed
fudgy
gluten-free
wonderfully chewy
(almost) guilt-free
extremely addictive
I absolutely love sneaking beans into my vegan desserts, as they not only give an amazing texture but are also SO healthy and a powerhouse of nutrients (protein, iron, etc.). As you know I’m all about natural and minimally processed ingredients, so I used homemade peanut butter in my recipe. Ever since I got my new Optimum blender, making nut butters literally takes 3 minutes and I feel like I’ve entered a whole new sphere of plant-based home cooking/baking. The only two ingredients I used are roasted peanuts and a tiny bit of Himalayan salt.
If you don’t have a good blender yet (having one will change your life though, just sayin’), use store-bought natural peanut butter from good brands like Whole Earth. You want to have the least amount of ingredients as possible. Optimally, only peanuts and maybe salt. No added sugars, no preservatives, etc.
If you decide to give these delicious Chocolate Chip Cookie Bites a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag it #thetastyk on Instagram! I love seeing what you come up with. Cheers and enjoy!
- 1 can chickpeas (15oz), drained and rinsed
- ⅓ cup oat flour
- ⅓ cup natural peanut butter, melted
- ⅛ cup almond milk
- ¼ cup maple syrup
- ½ tsp vanilla extract
- 1 tsp baking powder
- •••••
- ⅓ cup dark vegan chocolate chips
- Preheat the oven to 180°C/ 350°C and line a baking tray with parchment paper.
- Place the first 7 ingredients in your high-speed blender/ food processor and use the blender stick to mash them down until you have a more or less smooth batter (it's ok if there are still a few chickpea pieces left).
- Place the batter in a bowl, add in the chocolate chips and combine with a spatula.
- Use your hands to form small bite-sized balls and place on the baking tray.
- Place the tray in the oven and bake for 10-15 minutes.
- Enjoy warm or store in air-tight container for a week!
For more delicious and healthy recipes like these Chocolate Chip Cookie Bites, check out my Raspberry Vanilla Cheesecake or my Coconut Tapioca Pudding.
To save this recipe on Pinterest, simply move your mouse over the picture below and pin it!
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Looks delicious. Do you drain the chickpeas or not? Thanks!
Yes! Always drain and rinse canned beans 🙂
Thank you! I wasn’t sure since aquafaba is all the rage right now in vegan baking.
can I use a substitute for chick peas, I don’t eat pulses
It’s kind of difficult in this recipe as the base is chickpeas so I’d recommend one of my other cookie recipes 🙂
Yes. I also reserved the chick pea juices and made an aquafaba chocolate drink out of it. Delish!
Are you draining your can of chick peas
Yes! Just added it to the recipe! 🙂
One more question – can you substitute another type of gluten-free flour for the oat flour (my daughter is allergic to oats)? Perhaps coconut flour or almond flour? Thanks!
Almond flour should work fine! 🙂
Made these last night and they were SO GOOD. I made them with a friend and we ate the entire batch. We didn’t feel that guilty about it either! I didn’t have oat flour or oatmeal, so used a mix of white whole wheat flour and all-purpose flour instead, and they still came out delicious — the only thing was they came out really sticky, but that was fine; once they were baked, you couldn’t tell that it was a problem. I definitely will be making these again in the future!
Yay! Happy you guys liked them! 🙂 The stickiness is indeed a bit hard to handle haha, but it doesn’t affect the end result 🙂
Is there any chance I could make the batter and store half of it for later in the refrigerator or something? I really want to eat them warm, but there’s no way I can eat an entire batch myself!
I never tried that! 🙂 but maybe either store it in the refrigerator for 1 day, or if you want it for longer put it into the freezer, and before shaping them let them defrost!
Hi, what would you substitute the peanut butter with for those with peanut allergies?
Thanks!
Any other nut butter will work great! Almond or cashew butter would be my second choice 🙂
Hi Kirsten, thanks so much for a brilliant recipe. I made these exactly as you suggested and thankfully I took some photos as they all seem to have disappeared! I love the hint of peanut butter which tones down the chick pea flavour.
So easy. So delicious!
Cheers
Catherine
PS Photo on insta in a few minutes
Yay! That’s awesome Catherine 🙂 so happy you liked them! xx
Hello. I am really interested in making this or something similar.
I need nut-free recipes for school – total nut ban on all food taken to school.
Could you suggest another option for the peanut butter? What function does it in the recipe? Would tahini work?
Thank you.
Try sunflower seed butter or tahini 🙂 It add moisture and fluffiness to the cookies!
Thank you so much.
This is the most yummi healthy cookie. I ate 5 varm ones 😛
🙂 amazing! They’re the best when warm 🙂
Hi, it’s probably a stupid question but when you say 15oz for the chick peas, is it before or after it was drained ?
Before 🙂 I usually buy 15 oz cans and then properly rinse and drain them
These are the best bean cookies I’ve eaten so far. The dough is to die for. Problem with the cookie is the peanut butter gets lost with baking and I’m throwing around some ideas to bump up that flavor; PB powder in place of some of the oat flour, maybe, or maybe I can just add more PB. The dough was really sticky so I just spooned it on to the parchment then oiled my hand and flattened to cookie size…more than the picture. I am always looking for bean baked goods so I can eat them anytime, like for breakfast! Thanks.
Thank you so much for your feedback Judith! 🙂 Happy you like them as much as I do! PB2 powder would be great to add in for more peanut flavor! If the dough is too sticky, just add the powder and keep the amount of flour the same :). I’ve tried them with peanut, almond and cashew butter so far, and whenever they were to sticky to handle I just added a bit more flour and they came out great! 🙂 xx
These sound delicious. cAN any other beans be used. chickpeas agree with me
thankS
Never tried it with other beans, but my next go to would be white cannelloni or red beans 🙂 I know that in chocolaty desserts (like my bean chocolate brownies) red and black beans are not detectable at all. Not sure how strong the taste would be when paired with peanut butter though. If you try, please let us know! 🙂
I just made three batches of these for a friend to take to her boot camp patrons. (Confession, I did not use vegan chocolate chips!) These are amazing! We figured out a small ball scoop was the best tool for ease and uniformity. And I retained the chickpea liquid and tried some aquafaba recipes. I am now a hug fan of that, as well!
Oh yay! 🙂 So happy you like them! To be honest these cookies are one of my absolute favorites, too! I make them at least once every 1-2 weeks because my boyfriend LOVES them 🙂 I’m gonna start experimenting more with aquafaba soon!
Being Italian we grew up with chickpeas/chestnuts in sweets… your recipe states a 15oz can chickpeas. Is that the 400g can? Also, did you make your own oat flour?
yes and yes 🙂 15/14 oz is a regular 400gr can and I make my own by simply blending regular oats for a few seconds
Well hello Tasty K !
Denmark calling…
Just made these cookies and they are definitely experimentable *lol*
Since I don’t eat any corn products or refined sugar at all, I modified the recipe.
I made them with of course chick peas and baking powder and then it went crazy from there. I added date syrup, espresso, banana, coconut flour, eggs (ooh… not vegan!), hazelnuts, cashew butter and raw chocolate (100% cocoa, no sugar).
I left out almond milk, the dough didn’t need more liquid, and I also left out peanut butter, vanilla and maple syrup.
THEY ARE GOOD !!! YUM !
Thnx!
Wow! 😀 Well that’s definitely experimental! 🙂 But amazing that they turned out great! I love recipes where there’s tons of freedom to adjust things and this is definitely one of them!
Is that normal that it’s difficult makin the bite because it is too sticky?
Sometimes I have the same problem… it’s just because there’s a bit too much liquid in there. For the next time reduce the amount of liquid and try adding it slowly until you are satisfied with the texture 🙂
These are so delicious!
This is a great list! The thing I started making from scratch was chocolate syrup. Best chocolate milk ever!
These are perfect for Valentine’s day….I love the beet dye (not sure why people feel the need to correct spelling on a food blog)…congrats to your brother.