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!
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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
Is there anything you can use in place of the oats? My son is allergic. Thanks!