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Cookie dough bites

Serves: 28 bites
Prep: 15 + refrigeration

    Delicious no-bake cookie dough treats with a secret ingredient - the addition of legumes boost the fibre content.


    • 1 cup dates, pitted (180g / 12 medjool dates)
    • 1/3 cup boiling water
    • 1 x 425g tin chickpeas, rinsed and drained
    • 1/3 cup almond butter
    • 4 Weet-Bix wheat biscuits, finely crushed
    • 1/4 cup chopped 70% dark chocolate or choc-chips (50g)


    1. Combine dates and boiling water in a small bowl. Leave 10 mins to soak.
    2. Place drained chickpeas in a food processor and pulse to a coarse paste. Add water from soaking the dates (but not the dates just yet) and blend until the chickpea puree is thick but smooth, scraping sides of the bowl a few times.
    3. Add dates and almond butter to chickpeas and puree again.
    4. Remove blade from processor (or transfer to a large bowl), stir through crushed Weet-Bix wheat biscuits and chocolate pieces – mixture should resemble cookie dough. Refrigerate 10 minutes.
    5. Scoop dough with a tablespoon and roll into balls. Store in fridge or freezer.


    • Almond butter can be replaced with any other nut butter. Or replace with tahini / seed butter for a nut-free treat.
    • If you find the dough too soft, scoop onto a tray and refrigerate, then roll between clean hands once cold. Alternatively, stir through an additional half Weet-Bix, finely crushed.

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