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