You read that title right! These Vegan Pumpkin Chocolate Chip Cookie Dough Bites are simply scrumptious! And this recipe is a two-for-one. If you prefer, you can simply prepare the dough as a dip, and skip over the dough ball rolling/chocolate-dipping stage of these beauties, and enjoy a scrumptious cookie-dough-like dip with your favorite dippables (I’d suggest apple splices, pretzels, graham crackers, or whatever your heart desires)!
These Healthy Vegan Pumpkin Chocolate Chip Cookie Dough Bites are the quintessential fall treat, and naturally gluten-free (if you use gluten-free oats). The savory pumpkin, warm spices, and luscious cookie dough play nicely with dark chocolate chips, which add a nice texture and flavor contrast.
Now, here’s what makes these Vegan Pumpkin Chocolate Chip Cookie Dough Bites different from your average cookie dough snack: rather than have a butter or oil base, these bites are built on a foundation of beans, oats, and nut butter, providing your body with a superb combination of protein, fiber, whole grains, and healthy, satiating fats.
Dark chocolate adds some depth and sweetness, as well as some iron, magnesium, and extra fiber, too!
Now back to the beans: I find white beans provide the ideal neutral flavor and buttery texture for these bites. Chickpeas will also work, if that’s what you have on hand!
Do not skip the extracts and/or spices; these are truly transform this recipe from a bean dip to a cookie dough treat. And yes, the brown or raw sugar or maple syrup help, too!
If not devoured immediately, these bites keep best in the freezer. Then, when the mood hits, thaw for 20 minutes or so (or microwave for 10 seconds) before enjoying.
I actually filmed a video of these, but due to some technical difficulties this weekend which caused me to nearly throw my laptop out the window and cry, that’s on pause for the moment. Perhaps I’ll edit and upload it soon. But for now, let’s make some Vegan Pumpkin Chocolate Chip Cookie Dough Bites!
Healthy Vegan Pumpkin Chocolate Chip Cookie Dough Bites
Active Time: 15 minutes
Bake Time: ~15 minutes
Servings: one 9×9 sheet cake
- 1 16-ounce can white (cannellini) beans (or chickpeas), drained*
- 3/4 cup pumpkin puree
- 1/4 cup almond, cashew or other nut butter (peanut will add slightly noticeable peanut flavor; use sunflower seed butter for nut-free)
- 1 1/2 teaspoons vanilla extract
- 1 cup brown, coconut, or raw sugar OR 3/4 cup pure maple syrup
- 1 1/2 cup rolled oats, divided
- 2 tablespoons ground flax (can omit if desired)
- 1/2 teaspoon salt
- 1 teaspoon baking soda (can omit, but imparts a ‘cookie dough’ flavor)
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon cinnamon
- 2 1/2 cups dark chocolate chips (dairy-free if vegan) OR 1 cup if making dip instead of bites
- 1 tablespoon coconut oil (optional)
*feel free to save the aquafaba for another use
- Drain and rinse beans (reserve aquafaba for another use). Place beans in a high-powdered food processor or blender along with pumpkin puree, nut butter, and vanilla. Blend until smooth; it may take up to 8-10 minutes. Add sugar or maple syrup and process again until smooth.
- Add 1 cup of rolled oats. Process until smooth. Add remaining oats, flax, salt, baking soda, pumpkin pie spice, cinnamon.
- Transfer dough and add 1 cup chocolate chips. If you are making dip, stop here. Serve with apples, graham crackers, pretzels, or whatever you like.
- If making bites, line a baking sheet with parchment paper or a silicone baking sheet. Scoop 1 tablespoon of cookie dough into clean palms and roll into ball. Place on lined baking sheet. Repeat until all dough has been rolled into balls, spacing balls evenly on baking sheet.
- Freeze dough balls until set, at least 30 minutes.
- When dough balls are set, melt remaining chocolate chips in a microwave-safe bowl in 30 second increments, stirring after each increment until melted. This will take roughly 60-180 seconds, depending on microwave. If desired, stir in coconut oil. This is not necessary, but if you have it on hand, it will help the chocolate shell set.
- Lift each frozen dough ball off baking sheet using a fork or spoon and dip into melted chocolate. Lift from chocolate and allow excess chocolate to drip over the bowl.
- Return chocolate-covered dough ball to baking sheet. Repeat with all balls until they are all coated in chocolate.
- Return dough balls to freezer until chocolate has set, at least 30 minutes. Enjoy.
- If not devoured immediately, bites keep best in the freezer. Then, when the mood hits, thaw for 20 minutes or so (or microwave for 10 seconds) before enjoying. Dip can be stored in an airtight container in the refrigerator and should be enjoyed within 2-3 days.
You may also like:
- Chewy Vegan Chocolate Chip Oatmeal Protein Bars
- Vegan, Gluten-free Banana Oatmeal Breakfast Cookies
- Vegan Levain Bakery Cookies