Chickpea Cookie Bowl (High-Protein)

I’m so excited to share this Chickpea Cookie Bowl with you! It’s honestly hard to believe that something this soft, gooey, and chocolatey can also be nourishing, gluten-free, and packed with goodness. This has become my favorite sweet treat to meal prep, because it feels like dessert, but it’s made with wholesome ingredients that support your energy, digestion, and overall well-being. Plus, each bowl delivers a boost of plant-based protein and fiber, and it tastes just as good cold as it does warm out of the oven.

Why I love this recipe (as a nutritionist)

• Fiber-packed: Each bowl supports healthy digestion and helps keep you full.
• Protein-rich: Chickpeas and almond butter bring a solid plant-based protein count of 13 g per bowl, which is bumped to 29 g when combined with the protein ice cream, making it a delicious post-workout meal.
• Refined sugar-free: Sweetened naturally with applesauce, maple syrup, and dates.
• Blood sugar-friendly: Balanced with healthy fats and protein to help avoid crashes.
• Meal prep approved: Perfect to make ahead and enjoy all week long, hot or cold!

Ingredient notes

• Chickpeas: The secret to that fudgy, moist texture, plus fiber, protein, and iron!
• Almond butter: Adds richness and healthy fats. You can also use tahini or cashew butter.
• Maple syrup: Naturally sweetens without any refined sugar.
• Almond flour: Keeps things fluffy while adding a subtle nutty flavor.
• Medjool dates: Blend into the dreamiest caramel sauce—sweet, sticky, and nutrient-rich.

How to make this recipe (summary)

Start by adding the chickpeas, applesauce, almond flour, almond butter, maple syrup, vanilla, baking powder, salt, and soy milk to a food processor and blend until smooth and creamy.

Divide the batter into ramekins or a small baking dish and top with chocolate chips. Bake until golden!

While they bake, blend the soaked dates, soy milk, vanilla, miso, and sea salt into a thick, dreamy caramel sauce.

Serve warm with a drizzle of caramel (optional but recommended), and we loved to add a scoop of our homemade protein vanilla ice cream (using our Ninja Creami). View recipe card below for detailed instructions.

Variations and tips

• Use peanut or cashew butter instead of almond butter if preferred.
• Swap soy milk for oat or almond milk and skip the miso to make it soy-free.
• Double the batch and store extras in the fridge for up to 5 days.
• Add raspberries with the chocolate chips for a fruity touch.
• If you like this kind of sweet treat, you’ll also love our Cacao Blended Chia Pudding, Healthy No Bake Brownies (vegan, dairy-free, gf), or No Bake Silken Chocolate Tart.

Why you’ll love this chickpea blondie bowl TLDR

• Easy meal prep
• Refined sugar-free
• Gluten-free
• Delicious vegan snack

Chickpea Cookie Bowls (Gluten-free)

PRINT PIN

Pinterest Facebook Share on X

Share SaveSaved!

These gooey, chocolate-studded chickpea cookie bowls are nourishing, easy to meal prep, and optionally topped with protein ice cream and miso caramel.

Prep 15 minutes mins

Cook 25 minutes mins

Cooling Time 10 minutes mins

Total 50 minutes mins

Equipment

• Ninja Creami

Servings 4

Ingredients

Cookie Bowls

• ▢ 1½ cups (250 g) cooked chickpeas
• ▢ ½ cup (120 ml) unsweetened applesauce
• ▢ ½ cup (55 g) almond flour
• ▢ 3 tbsp (48 g) almond butter
• ▢ 2 tbsp (30 ml) pure maple syrup
• ▢ 1 tsp (4.5 g) baking powder
• ▢ 1 tsp (5 ml) vanilla extract
• ▢ salt - pinch
• ▢ ¼ cup (60 ml) soy milk
• ▢ ¼ cup (40 g) chocolate chips - more to taste

Miso Caramel Sauce (optional)

• ▢ 4 Medjool dates - pitted
• ▢ ½ cup (120 ml) soy milk
• ▢ ¼ tsp (1.5 ml) vanilla extract
• ▢ 1 tsp (5.5 g) white miso paste

Protein Ice Cream (optional)

• ▢ 2 cups (470 ml) soy milk - use a creamy brand like Bonsoy
• ▢ 2 oz (60 g) vanilla protein powder - I used Happy Way Vegan Vanilla flavor

Instructions

• Prepare the ice cream – optional: Blend the soy milk and protein powder until smooth. Pour the mixture into an ice cream maker container (we love the Ninja Creami), and freeze for at least 7 hours. Let it sit at room temperature for 10 minutes before processing. Use the "Lite Ice Cream" setting twice for best results.
• Preheat the oven to 350°F (180°C).
• Prepare the cookie bowls: In a food processor, combine the chickpeas, applesauce, almond flour, almond butter, maple syrup, baking powder, vanilla, salt, and soy milk. Blend until smooth and well combined.
• Prepare the baking dish: Use 4 small, oven-safe bowls (I used ones that hold 17 oz/500 ml). Transfer the mixture into the bowls, then stir in the chocolate chips. Bake for 20 to 25 minutes, or until the tops are lightly golden. Turn off the oven, open the door slightly, and leave the cookie bowls inside for 5 minutes to rest.
• Make the caramel sauce: In a heatproof bowl, cover the Medjool dates with boiling water and soak for 10 minutes. Drain well. Add the dates, soy milk, vanilla, and miso paste to a blender and blend until smooth and creamy.
• Assemble: Serve the cookie bowls warm or cold, topped with the ice cream and a drizzle of date caramel sauce, if using. Enjoy!

Notes

Soy milk: I used Bonsoy, which is creamier than most brands available to me. If this isn’t available, try a barista-style milk.
Protein powder: I used Happy Way Vegan Vanilla, which gives a very creamy result. Texture and taste may vary depending on the brand.
Ice cream maker: We used the Ninja Creami for the creamiest texture. It’s seriously a game changer if you make healthy ice cream loaded with protein.

Full nutrition info (including toppings):

Nutrient	Amount	Unit
Calories	536	kcal
Carbohydrates	48	g
Protein	29	g
Fat	23	g
Sodium	428	mg
Fiber	10	g
Vitamin A	21	IU
Vitamin C	1	mg
Calcium	241	mg
Iron	3	mg

Video

Nutrition Information

Per Serving/Portion

Calories: 376 kcalCarbohydrates: 33 gProtein: 13 gFat: 20 gSodium: 209 mgFiber: 8 gVitamin A: 10 IUVitamin C: 1 mgCalcium: 187 mgIron: 3 mg

FAQ

• Is this recipe gluten-free? Yes, it’s naturally gluten-free thanks to almond flour and chickpeas.
• How should I store the leftovers? Keep them in the fridge for up to 5 days. Enjoy cold or reheat briefly.
• Can I use canned chickpeas? Absolutely! Just rinse and drain well.
• What can I use instead of miso in the caramel? You can omit it or add a pinch of sea salt for a similar salty balance.