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30 Minutes or Less

Cookie Dough Date Bites

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Two cookie dough dates bites stacked on top of each other.

Healthy 5-ingredient cookie dough date bites! They’re vegan, gluten-free, sugar-free, and totally delicious. Whip up a batch of these healthy snacks in just a few minutes!

Cookie dough date bites in a bowl with milk and chocolate chips on the side.

What You’ll Need to Make Cookie Dough Date Bites

Medjool Dates – Pitted medjool dates are the base of these bites. I love medjool dates for how naturally sweet and soft they are (compared to other varieties of dates). You can either buy them whole and remove the pits yourself for this recipe, or get them already pitted. I use and recommend Trader Joe’s Pitted Medjool Dates, they’re a great deal!

Rolled Oats – Any kind of rolled oats will work in this recipe! Simply avoid using whole or steel cut oats in your cookie dough date bites. The oats in this recipe are a great source of complex carbohydrates. They help to balance blood sugar levels while enjoying this sweet treat!

Peanut Butter – Creamy, unsweetened peanut butter helps these date bites stick together! However, if you don’t have/don’t like peanut butter, you can use any nut or seed butter you’d like. For a nut-free snack, use unsweetened sunflower seed butter instead.

Chocolate Chips – I use and recommend Enjoy Life’s Mini Chocolate Chips for this recipe, but any chocolate chips or chocolate chunks will do the trick. Or, for a totally sugar-free option, replace the chocolate chips with unsweetened cocoa nibs – even healthier!

One cookie dough date bite with a bite taken out.

Tips and Tricks

  • If the mixture seems too dry and won’t stick together, try adding either 2-3 tablespoons of melted coconut oil or an additional 2-3 tablespoons of peanut butter. Though keep in mind that while the mixture might seem a tad too crumbly to stick, these bites will hold their shape once refrigerated.
  • Store cookie dough date bites in an airtight container in the fridge for up to 2 weeks, or the freezer for up to 3 months! I love stocking my fridge/freezer with these bites for a quick and energizing snack when I need it.

This Recipe is….

  • Gluten-Free
  • Dairy-Free
  • Vegan
  • Plant Based
  • Sugar-Free (use unsweetened chocolate chips)
  • and packed with healthy fats, protein, and fiber!
Cookie Dough Date Bites
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Cookie Dough Date Bites

5 from 1 vote
Recipe by Samantha Course: SnacksDifficulty: Easy
Servings

12

bites
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Healthy 5-ingredient cookie dough date bites! They’re vegan, gluten-free, sugar-free, and totally delicious. Whip up a batch of these healthy snacks in just a few minutes!

Ingredients

  • 1 cup medjool dates, pitted

  • 1/2 cup rolled oats

  • 1/2 cup peanut butter, unsweetened

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 1/4 cup chocolate chips (I recommend mini chocolate chips!)

Directions

  • Add all ingredients except chocolate chips to a food processor and pulse until a dough forms. All ingredients should be very finely chopped, and mixture will appear crumbly but should stick together when pressed between your fingers.
  • Add in chocolate chips and give just 2 or 3 pulses to incorporate.
  • Use a cookie scoop to scoop mixture, then roll between your palms into balls. Place on a parchment-lined plate and refrigerate for 2 weeks or freeze for up to 3 months.

Recipe Video

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30 Minutes or Less

Spinach Artichoke Hummus

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close-up image of spinach artichoke hummus with artichoke hearts on top.

The BEST of both worlds! Super easy and ultra delicious spinach artichoke hummus. One of my all-time favorite healthy snacks or appetizers!

overhead image of spinach artichoke hummus with pita, cucumber, and white wine on the side.

What You’ll Need to Make Spinach Artichoke Hummus

Chickpeas – I used canned chickpeas, but feel free to soak and boil your own for this recipe. However, canned chickpeas makes things extra easy on you (which I highly recommend!).

Tahini – Every good hummus recipe has tahini! Never heard of tahini? It’s just ground sesame seeds. It’s also super easy to find at most grocery stores, typically located in the ethnic food aisle. This is the tahini brand I use and love in this spinach artichoke hummus!

Baby Spinach – Use fresh, not frozen spinach in this healthy snack recipe! Lucky for us, fresh spinach is loaded with good-for-you vitamins and minerals.

Canned Artichoke Hearts – Either whole or quartered canned artichoke hearts will work. I used these Cento artichoke hearts, and they were delicious. Also, if you have any leftover artichoke hearts, they make a great addition to salads and charcuterie boards!

pita being dipped into spinach artichoke hummus.

Tips and Tricks

  • Once you add the spinach and artichokes, pulse the hummus only a few times. Too much pulsing will completely puree the spinach and artichokes. Instead, to achieve that finely chopped texture you get in a spinach artichoke dip, give your food processor just a few quick pulses.
  • Taste the hummus after the first step! This is the best time to adjust/add any seasonings you’d like. For an extra tangy hummus, add in a bit more lemon juice. Or, for a super garlicky hummus, add in another clove or two of garlic.
  • This spinach artichoke hummus dip will stay fresh in an airtight container in the fridge for up to 5 days. Enjoy it all week long with pita, pita chips, fresh veggies, or simply by the spoonful!
overhead image of spinach artichoke hummus with pita on the side.

This Recipe Is…

Spinach Artichoke Hummus
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Spinach Artichoke Hummus

0 from 0 votes
Recipe by Samantha Course: SnacksDifficulty: Easy
Servings

2

cups
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

The BEST of both worlds! Super easy and ultra delicious spinach artichoke hummus. One of my all-time favorite healthy snacks or appetizers!

Ingredients

  • 1 (15 ounce) can chickpeas, drained and rinsed

  • 1/4 cup tahini

  • 1/4 cup olive oil

  • 2 tablespoons fresh lemon juice

  • 1 garlic clove, peeled

  • 1/2 teaspoon cumin

  • salt, to taste

  • 1 cup baby spinach

  • 1/2 cup canned artichoke hearts, drained

Directions

  • Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor. Blend until completely smooth.
  • Add in baby spinach and artichoke heart, pule 5-6 times until spinach and artichokes are finely chopped, then serve.

Recipe Video

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30 Minutes or Less

Chickpea Chocolate Chip Cookie Dough

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chickpea cookie dough in a jar with a spoon

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

overhead image of scoops of chickpea cookie dough with extra chocolate chips

What You’ll Need To Make Chickpea Cookie Dough

Chickpeas – An entire can of chickpeas is the base to this healthy cookie dough recipe! Drain and rinse your chickpeas well before adding them to the blender. And for a smoother cookie dough, remove the skins off your chickpeas.

Nut or Seed Butter – I used almond butter, but any nut or seed butter will work in this recipe. Peanut butter, cashew butter, or even sunflower seed butter! Though whichever nut/seed butter you use, make sure it’s unsweetened.

Maple Syrup – This unrefined sweetener add sweetness, but keeps this vegan dessert recipe extra healthy. Though if you’d like, you can use honey, agave nectar, or even date syrup instead.

chickpea cookie dough inside a cookie scoop

Tips and Tricks

  • This chickpea cookie dough is high in plant-based protein! However, if you’d like to add even more protein, throw in a scoop of your favorite vanilla plant-based protein powder. I recommend the Aloha Vanilla Protein Powder, it’s not too sweet and won’t throw off the flavor of this healthy dessert recipe.
  • Enjoy it however you’d like! By the spoonful, over ice cream, as breakfast, a snack, or dessert.
  • Taste and adjust the flavor of this edible cookie dough however you’d like. For more sweetness, add in a touch more maple syrup. Or, for a thicker consistency, blend in an extra tablespoons of almond flour.
chickpea cookie dough in a jar with a spoon

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: For a nut-free version of this chickpea cookie dough, replace the almond flour with 3 tablespoons of coconut flour, and use sunflower seed butter.

Make it Sugar-Free: For an entirely sugar-free healthy dessert, use your favorite sugar-free liquid sweetener in place of the maple syrup. Also, replace the chocolate chips with cacao nibs!

Chickpea Cookie Dough

0 from 0 votes
Recipe by Samantha Course: Snacks, DessertDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

The healthiest raw cookie dough you’ll ever eat, made from chickpeas! Lightly sweetened with maple syrup, and loaded with extra chocolate chips. This chickpea cookie dough is vegan, gluten-free, super healthy, and totally delicious.

Ingredients

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1/4 cup nut or seed butter, I used almond butter

  • 1/4 cup almond flour, see Notes for nut-free option

  • 3 tablespoons maple syrup

  • 1 tablespoon non-dairy milk, unsweetened

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 1/4 cup chocolate chips

Directions

  • Add all ingredients except chocolate chips to a food processor or high-speed blender, then pulse until super smooth.
  • Fold in chocolate chips and enjoy!

Recipe Video

Notes

  • Make it Nut-Free: Replace the almond flour with 3 tablespoons of coconut flour.

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