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400g chickpeas, boiled
100g rolled oats
60g peanut flour
1 tsp vanilla bean powder
3 Tbs coconut blossom sirup
130g oat milk
100g dates
2 Tbs protein powder of your choice
cacao nibs
No-Bake Cookie Dough Balls

No-Bake Cookie Dough Balls


    Your new favourite high-protein snack

    • Medium




    I’m always in search for high-protein snacks that offer a great nutritional value. These no-bake cookie dough balls offer both: Healthy nutritious ingredients and an extremely high protein content. They are rich in iron, magnesium, folate, potassium, fiber, and many other essential nutrients.


    And as if that wasn’t enough – they’re not just extremely healthy, they also taste like cookie dough.


    My friend Eva from fitomatoes recently published a similar recipe on my blog. She’s the one who inspired me to develop my own recipe for cookie dough balls so I feel like giving her credit here. Eva is a huge inspiration to me and I love her unique “clean” food styling so much! If you don’t know her yet, check out her Instagram!


    The first cookie dough balls I ever made happened about 1 or 2 years ago and I did not like them because they just tasted like chickpeas with a little sweetener. They were not sweet enough even though I felt like there was a ton of maple syrup inside and the texture was nothing like cookie dough. Perhaps I just didn’t blend them up properly or I reluctantly added a little less sweetener than the recipe told me to. I like to replace sweeteners with whole foods such as dates whenever possible.


    There’s nothing wrong with maple syrup! In small amounts, it’s a lot healthier than cane sugar. But it’s still a sweetener… and dates are a whole fruit.


    So my mission was: To create a recipe that is high in protein, naturally sweet without excessive amounts of sweeteners (maple syrup counts as a sweetener too, I would not consider it a whole food) and a taste that doesn’t resemble chickpeas – for those who’re not the biggest fans of chickpeas like my dad.


    Guess what! My dad likes these cookie dough balls – MISSION succeded!



    The protein majorily comes from the following sources:

    • chickpeas
    • oats
    • defatted peanut flour (50% protein)
    • protein powder

    The protein powder of my choice was a pea protein / rice protein mixture but you can use whatever you fancy.


    You can get peanut flour from Koro Drogerie. Make sure to use the code “FRUITFAIRY” for 5% off. It’s the best protein flour I’ve tried so far. Sometimes you find peanut flour under the synonym “powdered peanut butter”. It’s essentially the same: Peanuts that have been defatted through cold oil pressing and then ground into a flour. I eat one of these packets in less than a month because that stuff is addictive. You can add it to everything! Pancakes, oatmeal, semolina, nicecream, smoothies, …


    Alternatively, you could use peanut butter. Make sure to add a little less oat milk if you do so, or they might turn out too sticky.


    I hope you enjoy this recipe as much as I do. 🙂


    My kitty was very curious. Too bad she can’t eat legumes!




    Place rolled oats in your high-speed blender or food processor and process them into a coarse flour.


    Add the chickpeas, soft dates, vanilla, protein powder, coconut blossom sirup, peanut flour and oat milk to the blender. Work with a tamper and different speed levels to process the ingredients into a smooth cookie dough like texture.
    Tip: I open the lid of my blender and press down the mixture with a spoon after each round of blending.


    Spread a few tablespoons of cacao nibs on a plate. Form small balls with moistened hands and roll them in the cacao nibs.


    Place the cookie dough balls in a container and close the lid. You can place them in the freezer as well if you like.


    Let the cookie dough balls rest in the fridge. I like my cookie dough balls most when they have defrosted a little but the core is still frozen so I store them in the freezer. Find a preferred option for yourself! :)

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    8 Comments Hide Comments

    Laura these seriously look divine! I can’t wait to give them a try. My only problem is that I love chickpeas so much that I will most likely eat them all up before using them in this hahaha <3

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