Wooweee! I’ve been wanting to make an energy ball treat that truly gives energy without eventually tanking your blood sugars, and with that your energy. Having balanced blood sugars can be a game changer, and not just for someone with Hashimoto’s, I’m talking ev.ery.one. And avoiding that hanger, pretty much a requirement if you value your relationships with anyone who has working ears, eyes, and memory. Seriously, don’t take anything I say when I’m hangry to heart.

So how do we prevent these low, then high, then even lower blood sugars?

Enter these deliciously sweet (but not too sweet) chocolate chip cookie dough balls that require no heating of the oven, just a nice cold refrigerator or freezer.

I won’t bore you with the details, but if you missed the video of me making them off the cuff on Insta, I’ll be sure to get it back up soon…and don’t forget to give me a holler about whether or not you like these cheesy videos of me looking like a house wife but makin’ meals like Betty Crocker (I mean, if you’re the housewife who looks circa 1950, bless you, that for sure isn’t me!)

Chickpea Almond Butter Energy Balls

These plant-based snack balls are quick and easy to make, with just the the right amount of sweet, and are well-balanced with protein, carbs, and fat.
Prep Time20 mins
Total Time3 hrs
Course: Snack
Keyword: Dairy Free, Gluten Free, Plant-based
Servings: 24
Author: Whitney Crouch


  • Food Processor


  • 25 oz can chickpeas or two 15 oz cans (approx 3 cups)
  • 1/4 cup almond butter organic
  • 1/4 cup extra virgin coconut oil melted
  • 10 dates pitted
  • 1/4 cup dairy free chocolate chips like Enjoy Life brand
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 flax egg
  • 3 tbsp coconut flour


  • Add all ingredients except the chocolate chips to a food processor.
  • Once mostly blended, stop the food processor and use a spatula to scrape down the sides of the bowl.
  • Blend again, until smooth.
  • Turn off the food processor, remove blade, and mix in the chocolate chips.
  • Place the covered food processor bowl in the refrigerator for a minimum of one hour, but up to 48 hours. You can also put the bowl in the freezer for 30-60 minutes, instead.
  • When the dough is chilled through, remove from refrigerator or freezer and scoop out 1 tablespoon per ball, rolling each into a ball shape.
  • Keep in a storage container in the refrigerator for up to 5 days, or in the freezer. If layering the balls, use a piece of parchment paper between each layer to prevent sticking.


*I like to keep them in the freezer so that they hold their shape well when traveling in snack or lunch bags, and it’s better from a food safety perspective.
** To make one flax egg, combine 1 tbsp ground flaxseed with 2.5 tbsp water. Let rest for 5-10 minutes before using.
Print Recipe

So that’s it. SUPER SIMPLE, NO EXCUSES recipe. If you don’t have a food processor, grab your blender. If you can’t do legumes for various reasons (food sensitivity, AIP, Paleo, Whole30), mmmmk, I get it. I’ll have more recipes up that are all-of-the-above-friendly soon!

Tell me – what would you like to see more of??

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