A chocolate chip cookie dough you can safely eat—and that’s infused with your favorite plant? Chickpeas are the star ingredient in these creamy, egg-free cannabis chocolate chip cookie dough bites. Made with pantry staples, they come together in minutes. You can infuse them with any cannabis oil you prefer, including Bliss MCT oil.
Recipe Features
- Quick and simple no-bake infused cookie dough bites
- Easy ways to customize the flavor and infusion method
- Want convenience? Consider a high-quality cannabis oil for precise dosing and consistent results.
Why You Will Love This Recipe
If you loved sneaking raw cookie dough as a kid (or as an adult), this recipe gives you that nostalgic flavor without the risk of raw eggs.
These bites are egg-free, quick to make, and perfectly suited to be infused. They pair well with other healthy cannabis recipes and are a popular request in my community.
This post includes everything you need to make these sweet, satisfying cookie dough bites plus printable instructions in the recipe card below.
What You’ll Need
- 1 15.5-ounce can chickpeas – drain, rinse well, and pat dry.
- ½ cup peanut butter – smooth or chunky. Use plain or infused peanut butter if you prefer.
- 3 tablespoons maple syrup – or another liquid sweetener like honey or agave.
- 1 tablespoon cannabis oil – any infused oil will work; adjust based on potency and dosing needs.
- 2 tablespoons powdered peanut butter – optional but helps texture; keeps well in the pantry.
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup chocolate chips – regular or infused chocolate, depending on preference.
Note: a full ingredient list with measurements and printable instructions is in the recipe card below.
Alternate Infusion Options
There are many ways to infuse these bites. Choose the method that matches your tolerance and desired effect. If you’re new to cannabis edibles, remember the golden rule: start low and go slow.
Various Cannabis Oils
My preferred method is to add 1 tablespoon of cannabis-infused oil to the dough. Infused oil blends evenly and is easy to dose. You can use coconut oil, MCT oil, or other infused oils depending on flavor and potency.
Other infusion choices include concentrates, full-extract cannabis oil (FECO), decarbed flower, and decarbed kief. Each has its benefits—concentrates are potent and require very little volume, while FECO and tinctures provide full-spectrum or measured dosing options. Whatever you choose, adjust the amount for your personal tolerance.
Decarbed Cannabis Flower
If using decarbed flower, make sure it has completed the decarboxylation process so THC or CBD are activated. Typical decarb guidance is to bake dried cannabis at about 240°F; time varies by cannabinoid profile. Once decarbed, you can add ground flower directly to the recipe—but remember that texture and potency will differ from oil-based infusions.
Decarbed Kief
Kief is a concentrated powder from grinder siftings and can be more potent than flower. It should also be decarbed before use. Because of its potency, use smaller amounts and dose carefully.
Cooking with Chickpeas
Chickpeas (garbanzo beans) might sound odd in cookie dough, but they deliver a smooth, neutral base with added protein and fiber. You won’t taste them once blended, but they give the dough a perfect, safe-to-eat consistency without raw eggs.
Chickpeas add nutrition—about 15 grams of protein and 12.5 grams of fiber per cup—and help these bites feel more satisfying than a typical indulgence.
Cannabis Chocolate Chip Cookie Dough Bites
Ingredients
For the Chocolate Chip Cookie Dough Bites:
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ½ cup peanut butter (smooth or chunky)
- 3 tablespoons maple syrup
- 1 tablespoon cannabis-infused oil
- 2 tablespoons powdered peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup chocolate chips
For the Chocolate Drizzle:
- ¼ cup chocolate chips
- ½ teaspoon coconut oil
- ¼ teaspoon sea salt (optional)
Instructions
For the Chocolate Chip Cookie Dough Bites:
- Line a baking sheet with foil or parchment and set aside.
- Place the chickpeas in a food processor and pulse on high for about 30 seconds until roughly broken down.
- Add peanut butter, maple syrup, cannabis oil, powdered peanut butter, vanilla, and salt to the processor.
- Blend on high until smooth, about 1 minute.
- Remove the blade and gently fold in the chocolate chips.
- Chill the dough in the refrigerator for 5 minutes.
- Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet.
For the Chocolate Drizzle:
- Combine chocolate chips and coconut oil in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring between, until smooth.
- Drizzle over the cookie dough bites and sprinkle sea salt if desired. Let the chocolate set before serving.
Notes
Substitution: If you use a different infusion method, keep 1 tablespoon of non-infused oil in the recipe to maintain texture.
Dosing: Calculate dosing based on the potency of the infused oil you use. Divide total batch potency by number of bites to determine mg per bite and adjust to your tolerance.
Alternate infusion ideas: decarbed flower (small amounts), decarbed kief, tincture, cannabis-infused oil, or concentrated extracts—add during mixing and dose carefully.
Nutrition
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