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Chickpea Cookie Dough Truffles are sweet and protein-filled with a crisp dark chocolate coating. This vegan, gluten-free no-bake recipe is a perfect on-the-go treat.
Each chocolate-covered cookie dough bite is satisfying because they are filled with chickpea cookie dough!
You would never know it because they are also filled with creamy almond butter and maple syrup.
Then, they are dipped in dark chocolate and sprinkled with flaky sea salt for an irresistible treat.
Keep these cookie dough balls on hand for a little treat throughout the day. Since they’re packed with garbanzo beans, they make for a wholesome snack that delivers lasting energy.
If you’re not so sure about chickpeas in your sweets, you can just apply this same technique of making truffles to your favorite edible vegan cookie dough.
But if you are a fan of chickpea desserts, you must try brownie batter hummus, flourless chickpea brownies, and chocolate aquafaba mousse. They take chickpeas to the next level!
Check out the vegan gluten-free snack roundup for more tasty snack ideas!
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Ingredients
You will need these simple ingredients to make vegan chickpea cookie dough truffles:
- Chickpeas, aka garbanzo beans, are the not-so-secret "secret ingredient" in chickpea cookie dough (the name gives it all away)! To help disguise them taste-wise, it is super important to wash your can of chickpeas thoroughly.
- Almond Butter adds to the creaminess of this dip while boosting the protein even more. Any nut or seed butter works; the flavor will change slightly depending on your choice, but it is up to your preference and needs. Cashew butter or tahini are both great options.
- Pure Maple Syrup sweetens the cookie dough. You can use a little or a lot, depending on how big your sweet tooth is! Other liquid sweeteners like agave nectar or date paste also work.
- Pure Vanilla Extract enhances the classic cookie dough flavor and masks any bean flavor.
- Rolled Oats thicken the dough. Almond flour and coconut flour are both great substitutes. You can also use oat flour, but you will need slightly less than the listed amount.
- Sea Salt complements the sweetness of the cookie dough and chocolate coating.
- Mini Chocolate Chips are the perfect size to evenly distribute some extra sweetness throughout the cookie dough.
- Dark Chocolate & Canola Oil are melted together and used to coat these truffles with a delicious chocolate shell. Semi-sweet, milk, or white chocolate are also great options!
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Equipment
A food processor or a large blender is essential for making these truffles. Make sure that whichever machine you use has sufficient power to handle the entire dough without requiring additional liquid.
Make the Chickpea Cookie Dough
Here’s a step-by-step guide to making the best chickpea cookie dough:
- Blend chickpeas, almond butter, rolled oats, sea salt, maple syrup, and vanilla extract in a food processor (wait to add the chocolate chips).
- Scrape down the sides of the cookie dough mixture as needed.
- Continue to pulse until a smooth and creamy dough has formed. Once the chickpeas are smooth, add in the oats or oat flour, too.
- Add mini chocolate chips to the cookie dough, mixing by hand.
Make the Truffles
Refrigerate the dough for 15 to 30 minutes until it has thickened. Then, make them into truffles:
- Use a tablespoon-sized scooper to portion the cookie dough truffles.
- Roll the scooped pieces in your hands to make a uniform ball. Place the cookie dough balls into the freezer for 30 minutes.
- Melt dark chocolate with oil in the microwave for about a minute, mixing until completely melted.
- Working one at a time, place the cookie dough ball into the melted chocolate. Spoon it out, allowing excess chocolate to drip off, and then place the truffle on the lined baking sheet.
- The chocolate should immediately start to harden. At that point, you can drizzle more chocolate on top for decoration and sprinkle on sea salt, if desired. Continue until you’ve made all the truffles.
- Return the truffles to the freezer to harden for 15 minutes, then enjoy!
Top Tips
Follow these top tips for the best results:
- Thoroughly Wash the Chickpeas before blending them to remove bean flavor or aquafaba. Pat them dry with a paper towel to remove any excess water. This also removes some of the chickpea skin, which will result in an even creamier dip.
- Blend the Oats Separately instead of blending them with the other ingredients. These truffles are a bit different from cookie dough dip because they have extra oats, 3 times the amount to be exact! So, to ensure a super creamy dough, it is best to make oat flour and add it to the blended chickpea mixture later.
- Freeze the Cookie Dough Balls before dipping them in chocolate. Since the balls are quite small, this doesn’t take too long, about 30 minutes. This extra waiting time is immensely helpful in a clean and polished final look. The chocolate will almost immediately harden on the cookie dough balls, and any excess chocolate will drip off. This leaves you with a thin chocolate shell that is easy to bite into.
- Temper the Chocolate to create a glossy finish and allow the chocolate to set properly at room temperature so the truffles don’t melt in your hand. This post explains how it is done!
Variations
Just like with cookie dough, your opportunities for customizing cookie dough truffles are endless! Here are some ideas:
- Oatmeal Chocolate Chip - Leave oat the oats until the chickpea dough is smooth for an oatmeal chocolate chip truffle.
- Toasted Coconut - Add toasted coconut to the cookie dough and sprinkle it over the truffles after they've been dipped in chocolate.
- Extra Nutty - Swap the chocolate chips for chopped nuts and add some more over top of the truffles once they are dipped for garnish.
- Double Chocolate - Make brownie batter hummus by swapping half of the oats for cocoa powder for an extra dose of chocolatey goodness.
- Pumpkin Spice - Add pumpkin puree and pumpkin pie spice to the cookie dough for a fall twist.
Storage
Store chickpea cookie dough truffles in an airtight container or ziplock bag in the refrigerator for up to a week. For longer storage or meal prepping, they can be frozen in a freezer-safe container for up to three months. Before serving, allow the frozen truffles to thaw in the refrigerator for a few hours, or else they will be too hard to bite into.
FAQ
The easiest way to evenly coat cookie dough bites with chocolate is by freezing the dough balls first. This allows the chocolate to harden around the cookie dough, the excess chocolate dripping off for a thin coating.
These chocolate truffles do not contain any actual truffles. The truffle name comes from the visual resemblance to the truffle fungus.
More Vegan Desserts
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📖 Recipe
Vegan Chickpea Cookie Dough Truffles
Ingredients
Chickpea Cookie Dough
- 1 15.5-oz can chickpeas
- ¼ cup almond butter or other nut or seed butter
- ¾ cup rolled oats blended into flour
- ¼ teaspoon sea salt
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- ⅔ cup mini chocolate chips
Chocolate Coating
- 2 cups dark chocolate chips
- 1 tablespoon canola oil or coconut oil
- flaky sea salt for sprinkling on top
Instructions
Make the Chickpea Cookie Dough
- Blend chickpeas, almond butter, rolled oats, sea salt, maple syrup, and vanilla extract in a food processor (wait to add the chocolate chips).
- Scrape down the sides of the cookie dough mixture as needed.
- Continue to pulse until a smooth and creamy dough has formed. Once the chickpeas are smooth, add in the oats or oat flour, too.
- Add mini chocolate chips to the cookie dough, mixing by hand.
Make the Truffles
- Use a tablespoon-sized scooper to portion the cookie dough truffles.
- Roll the scooped pieces in your hands to make a uniform ball. Place the cookie dough balls into the freezer for 30 minutes.
- Melt dark chocolate with oil in the microwave for about a minute, mixing until completely melted.
- Working one at a time, place the cookie dough ball into the melted chocolate. Spoon it out, allowing excess chocolate to drip off, and then place the truffle on the lined baking sheet. The chocolate should immediately start to harden.
- At that point, you can drizzle more chocolate on top for decoration and sprinkle on sea salt, if desired. Continue until you’ve made all the truffles.
- Return the truffles to the freezer to harden for 15 minutes, then enjoy!
Notes
- Thoroughly Wash the Chickpeas before blending them to remove bean flavor or aquafaba. Pat them dry with a paper towel to remove any excess water. This also removes some of the chickpea skin, which will result in an even creamier dip.
- Blend the Oats Separately to ensure a super creamy dough. Add them back in once the chickpea mixture is super creamy.
- Freeze the Cookie Dough Balls before dipping them in chocolate. The chocolate will almost immediately harden on the cookie dough balls, and any excess chocolate will drip off. This leaves you with a thin chocolate shell that is easy to bite into.
- Temper the Chocolate to create a glossy finish and allow the chocolate to set properly at room temperature so the truffles don’t melt in your hand. This post explains how it is done!
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