No-Bake Cookie Dough Balls

No-Bake Cookie Dough Balls

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!

 

Ingredients

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
  • Medium

Steps

1
Done

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

2
Done

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.

3
Done

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

4
Done

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

5
Done

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! :)

10 Comments

  1. Suse
    November 4, 2017 / 9:13 am

    Du hast gar keine Mengen genannt 🙁

    • November 4, 2017 / 10:15 am

      In der Web-Version findest du die Zutaten im Reiter Links. Auf dem Handy musst du ganz oben bei “Ingredients” auf das kleine Plus drücken dann werden die Mengenangaben angezeigt! xx

  2. Jazmin
    November 4, 2017 / 12:39 pm

    This looks amazing!

  3. November 4, 2017 / 12:53 pm

    The photo with kitty is everything ❤😍

    • November 4, 2017 / 1:17 pm

      Haha, thank you! She was very curious to see what I did there!

  4. November 14, 2017 / 11:12 pm

    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

    • November 15, 2017 / 9:50 am

      Thank you, Marina! I feel you haha! I sometimes boil chickpeas myself so I have more than I can eat in a day. Have you tried that? 🙂

  5. Mike
    January 12, 2018 / 8:53 pm

    Hi Laura!

    I’m just transitioning to WFPB eating (this is my first week) and I found your site while trying to find a way to stop being hungry (eat more – now that you explained it, it makes sense).

    I am looking for a yummy dessert/snack and these looked fantastic! However, I’m allergic to coconut, peanuts, real nuts, and chocolate. Are there alternatives for the Coconut Syrup and Peanut Butter Flour? Since you said “peanut butter” could substitute – how about sunflower butter?

    If I find a way to substitute these, I will then use cinnamon chips and/or raisins instead of the chocolate. Cinnamon Raisin Cookie Dough Balls!

    Thanks!
    Mike

    • January 16, 2018 / 8:42 pm

      Hey Mike!
      You could use any other sweetener such as maple sirup or agave sirup. And for the peanut flour you could use any kind of protein powder or any kind of nut or seed butter. Are you allergic to almonds too? Almond butter or flour would be a great substitute.
      For the chocolate chips, try anything crunchy like sunflower seeds or white chocolate chips! Your version sounds super interesting so feel free to experiment.
      Hope you can enjoy the recipe!
      x
      Laura

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