Blueberry chickpea cookie dough balls. This is one of our favorite vegan no-bake recipes that blends chickpeas, blueberries, and oats into an easy, healthy plant-based snack for your babe.
Being busy mamas ourselves, we know how important it is for parents and caregivers to have access to easy, healthy snack ideas for their kiddos.
Some of our most frequently made recipes are no-bake, meaning that all you have to do is blend the ingredients and you’re pretty much done. The best part is, no-bake recipes can be made using super healthy ingredients.
For this no-bake recipe, you’ll blend the ingredients, roll into balls, and refrigerate until ready to eat. That’s it!
Toddlers love these blueberry chickpea cookie dough balls. They also travel well, so you can prepare ahead of time and bring them in a baggy wherever you go.
They’re naturally sweetened with Medjool dates, packed with iron from the chickpeas, and provide healthy unsaturated fat from the peanut butter.
The blueberries are an excellent source of antioxidants, and the oats provide soluble fiber good for little tummies.
To make these, start by pulsing the oats in a food processor or high speed blender until they reach flour consistency.
Add the chickpeas, peanut butter, pitted dates, vanilla extract, and salt and process until a sticky dough forms.
Note that you can purchase either already-pitted dates or buy ones that need to have their pits removed at home. To remove date pits, simply take a knife or fork and slice them lengthwise to expose the pit. You can them remove this with your fingers and discard.
Additionally, the salt in this recipe should be omitted for babies under 12 months old, as their kidneys are not yet mature enough to process it.
Finally, add the blueberries and pulse again a few times to incorporate them.
Using a spatula, remove the dough from the food processor or blender and place it in a bowl or on a clean counter top.
Use your hands to roll it into balls, approximately 1-inch in diameter.
Place the balls in a flat, airtight container or on a plate covered with plastic wrap, and store in the refrigerator. Here, they will firm up a bit.
Find the full printable recipe below.
Blueberry Chickpea Cookie Dough Balls
Equipment
- food processor or high speed blender
Ingredients
- 1 cup oats
- 1 can chickpeas, drained and rinsed
- 1/2 cup creamy peanut butter
- 8 Medjool dates, pitted
- 1 tsp vanilla extract
- 1/2 tsp sea salt (omit for babies under 1 year old)
- 1/2 cup dried or freeze-dried blueberries
Instructions
- Add oats to a food processor and pulse until flour consistency.
- Add chickpeas, peanut butter, dates, vanilla extract, and salt.
- Process until a sticky ball forms.
- Add blueberries and pulse a few times until they're incorporated.
- Roll into balls and store in the fridge.
We think you’ll love these blueberry chickpea cookie dough balls! Add it to your list of vegan no-bake recipes and homemade healthy plant-based snacks for kids.
Chime In: Have you made these yet? Let us know what you think!
If you liked this post, we think you’ll enjoy some of our others:
Do you think I could use sun butter in place of PB?
Sure!
This sounds so yummy! The only sad part is I have fresh and frozen blueberries not dried. Do you know how fresh ones would work or can I substitute something like raisins? Thanks!
I haven’t used frozen berries in this, but one reviewer did and said it worked!
My kids both ate these! (4yr, 15mnth) I changed up the recipe and added frozen raspberries instead of blueberries and it made them a nice pink colour!. I also rolled half of them in coconut and the other half in cocoa powder. I think next time I wouldn’t blend the oats as much as they were a little too mushy in the end but overall very tasty. I also love that they have chickpeas in them! My girls didn’t even notice 🙂 WIN!
So glad you like them!
Sounds like a lovely recipe! I’m keen to try it, do you think it would be ok to use crunchy PB and fresh blueberries?
Also, how long do these keep in the fridge, and are they ok to freeze?
Many thanks! Chloe x
hello, thank you very much for the great recipe!! I’ve been asking the same question and would love to get an answer 🙂
We haven’t used fresh berries, but don’t see why they wouldn’t work though you may need to add in more dry binders, like oats, if they are too sticky.
Is there anything you can use in place of the oats? My son is allergic. Thanks!
hi! I just used coconut flour and it seemed to work just fine!
I made these, but used fresh blueberries because that’s what I had on hand and they were great. Not mushy or sticky at all.
Great idea- I love new ways to incorporate beans and legumes into my kiddos diet (and mine!)
These taste delicious but mine became way too sticky and gooey, wonder what I did wrong. Can I bake them to salvage these yummy goodies?
My 15 mo loved these! How long do you think they stay good in the fridge?
With foods like this, we usually say 5-6 days in the fridge but most balls can be frozen!
Love this recipe! It’s a tasty bite without being too sweet! Just curious, do you have the nutrient breakdown available?
Great recipe! It works well with white beans too.
Amazing love all your creations especially the chickpea balls. I grew up eating chickpeas but never in a dessert way. Thank you again😋
I would like to try these – they look wonderful. What age are these kind of date balls appropriate for? My daughter is 12 months old. Thank you for sharing!
These are fine for that age! Enjoy!
What can i use instead of peanut butter? My son is allergic to nuts
I need some substitute that’s GF and no dairy
Thank you 🙂
Can you use sunflower butter?
What brand of dried blueberries do you use? do they have added sugars?
I bought the one’s from Trader Joes– they do have added sugar. If you want no added sugar, then you can also tried freeze-dried blueberries.
Made these with freeze dried berries and they are SO good! My one and three year old officially have hope for a healthy breakfast now. A couple tweaks, though: need to either scale back the oats to a scant cup OR add water to reach desired consistency (I added almost a quarter cup water and my PB was already the liquidy natural type). Also should add the blueberries BEFORE the sticky ball stage in my opinion–at the point the processor is no longer grinding, just moving the ball around, so it was really hard to get the berries evenly chopped without pulverizing them and lots of stopping to scrape. With those tweaks I’ll be making these again and again!
I made these with sun flower (family isn’t too found of peanut butter) and they turned out amazing.
Can these be frozen?