Chocolate, Clean Eats, Dairy-Free, Healthy, Raw, Wheat Free

Chocolate Chip Chickpea Cookie Dough

May 20, 2016

Chocolate Chip Chickpea Cookie Dough // bakeaholic.ca

Chocolate Chip Chickpea Cookie Dough // bakeaholic.ca

Chocolate Chip Chickpea Cookie Dough // bakeaholic.ca

I made these Chocolate Chip Chickpea Cookie Dough balls awhile ago and I feel bad that I haven’t shared them until now!  But, it has been so, so hot outside the last couple days and it pretty much feels like summer. Plus, it’s the Long Weekend!

Therefore – these chocolate chip chickpea cookie dough balls are a must – especially when you freeze them. They’re like a cookie dough ice-cream ball. 

If you’re turned off by the fact that the main ingredient is chickpeas, don’t be! You cannot tell the difference between these and real-deal cookie dough. You probably have all the ingredients on hand too – which makes it even easier to make. 

I had seen these little chickpea cookie dough balls on instagram and pinterest a few times, but hadn’t tried them yet. The recipe I followed was this one, but there are lots of others here, here, and here. They’re all similar – and good!

After the first time making these, I made them immediately again – and again. They’re that good. You can keep them in the fridge for a couple days (if they last that long) or freeze them to keep longer. If they’re frozen, I suggest taking them out for a few minutes before serving.

*If you don’t have a food processor, I did try and make these in a high-powered blender. You just need to add a little almond milk to get the dough moving, and if you have a tamper stick for your blender it comes in handy to get the dough moving around.

Chickpea Cookie Dough Balls
Delicious cookie dough made from chickpeas! You'd never guess it was secretly healthy -and neither will your guests ;)
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For the dough
  1. 2 cups cooked (or canned) chickpeas
  2. 1/4 cup oat flour, or coconut flour
  3. 1/4 cup almond butter or peanut butter
  4. 1/3 cup honey
  5. small dash of cinnamon (optional)
  6. 1 1/2 tsp vanilla
  7. 1/2 cup mini chocolate chips
For the chocolate layer
  1. 1/2 cup coconut oil
  2. 1/2 cup cacao powder
  3. 1/4 cup maple syrup or honey
  4. Alternatively, you can melt some more chocolate chips with coconut oil and use this to coat the dough.
Instructions
  1. 1. Combine all dough ingredients, minus the chocolate chips, in a food processor and process for a few minutes until silky smooth. Transfer mixture to a bowl and stir in mini chocolate chips. Set in the fridge to firm up.
  2. 2. In a double broiler on the stove (use a small sauce pan with an inch of water, with a glass or metal bowl over top) heat your coconut oil until fully melted, then add cacao powder, maple syrup. Stir until completely incorporated. Remove from heat and set aside.
  3. 3. Remove dough from fridge and, using a small ice-cream scoop, create dough balls. Place these on lined cookie sheet and place in freezer for 15-20 minutes. This will make them easier to roll.
  4. 4. Remove dough from freezer, roll into balls with your hands. Using a spoon or fork, carefully coat dough balls in chocolate and place back onto cookie sheet. Repeat this step to create a thicker chocolate shell.
  5. *If you're having trouble dipping the cookie dough, you can also drizzle/spoon chocolate overtop of the cookie dough balls. Though, the entirely covered cookie dough is my favourite.
  6. Keep in fridge, or freezer.
b a k e a h o l i c http://www.bakeaholic.ca/
Berries, Clean Eats, Dairy-Free, Dessert, Healthy, Mother's Day, Raw, Wheat Free

Raspberry Coconut Macaroons

May 7, 2016

grtyii

asfegg

This spring is just flying by! I really cannot believe that it is already May. There are a few big events that I am counting down to, and they’re coming faster than I had thought.

First, it is almost the end of the school year. HOW did that happen? It’s my first year teaching full time, and I know I’m going to really miss my class come June. I think everyone remembers their first class, but mine especially will be missed since I also taught a lot of them in grade 2 during my PDP. It will be bittersweet saying goodbye to them all, and not knowing where I will be teaching next year. I’m hopeful that I’ll get another class before the start of the new school year, but we will have to wait and see where I’m placed. 

Second, Adam and I are both counting down the weeks (and days) until we leave for our Honeymoon. Since we were married on September long weekend, we hadn’t planned to go right away for our honeymoon. I wasn’t sure what would happen with work, and didn’t want to plan an extended holiday at the beginning of the new school year. Which worked out, as I got my full time class at the end of October. We’ll be going to Europe for three glorious weeks at the end of June – like, two days after school ends. I’m a bit panicked, as I know it’s going to be a hectic end of the month getting ready for the end of school and packing up my class, as well as packing for the trip – but I’m also incredibly excited. We’re flying into Paris, then going Barcelona, Santorini & Mykonos, then Rome. We’ve planned some fun things to do, and scheduled a lot of relaxation. It’s kind of exciting having the honeymoon a little ways after the wedding, because its something to look forward to and almost continues on the ‘wedding’ phase a little longer. I wonder how long I’m allowed to say we’re ‘newlyweds’ for…. 😉

Another thing that has crept up quickly is Mother’s Day. This weekend we’ll be celebrating with both our families and having brunch at our place (any excuse for me to entertain and bake, really) 

asfegg
One of my absolute new favourites are these raspberry coconut macaroons. I had actually seen a version of them online a while ago and was waiting for a chance to make them. I tweaked the recipe a little, and have made them three times since – they’re good. These would be a great addition to your mother’s day brunch, lunch or dinner dessert menu. They’re simple to make, require little ingredients and prep time, and are allergen-free so moms of all tastes can enjoy them.

fsa

Wishing all the mom’s out there a lovely mother’s day weekend – especially my mom – Love you!

Raspberry Coconut Macaroons
Yields 16
A healthier, no-bake version of the coconut macaroon, with the addition of raspberries. They're gluten-free, egg-free, dairy-free and absolutely delicious.
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Ingredients
  1. 2 cups packed unsweetened medium shredded coconut
  2. 1 cup coconut flour
  3. 1 1/2 cups frozen raspberries (thawed in the microwave)
  4. 3-4 Tbs. honey (can use maple syrup if Vegan)
  5. 4 Tbsp melted coconut oil
  6. 4-5 squares Dark chocolate
Instructions
  1. Combine coconut, raspberries, coconut flour, honey and coconut oil in a food processor.
  2. Blend until well combined. Refrigerate 15 minutes to chill.
  3. Use a small/medium sized cookie scoop to form macaroons. Place onto lined cookie sheet, and refrigerate once more while you get the chocolate ready.
  4. In microwave, heat chocolate in one-minute intervals until almost fully melted. Stir to combine.
  5. Pour melted chocolate into pastry bag, or ziplock bag if you don't have one, and snip a tiny bit off the end. Remove macaroons from the fridge, and drizzle chocolate over top. Place back in fridge to set up. Serve chilled.
Notes
  1. Refrigerate any leftovers, if there are some! for up to 3-days, or freeze. Remove 15 minutes prior to serving.
Adapted from Petite Allergy Treats
b a k e a h o l i c http://www.bakeaholic.ca/
Cookies

Vegan Oatmeal Raisin Cookies

April 27, 2016

Oatmeal Raisin Cookies // bakeaholic.ca
Oatmeal Raisin Cookies // bakeaholic.ca Oatmeal Raisin Cookies // bakeaholic.ca

Oatmeal Raisin Cookies have always gotten a bad rap. Everyone loves good ol’ fashioned chocolate chip – while poor raisin gets no love. 

Not anymore! Am I the only one who sometimes craves a cinnamon-y, oatmeal raisin cookie? They’re generally more crisp than a chocolate chip – studded with chewy raisins and cinnamon scented. They’re a great rainy-day cookie. They’re comforting, warm and filling. 

Even better, this version is much healthier than the bakery-store oatmeal raisin, or – gasp – a store bought out-of-the-box hard-as-rocks cookie. These are made with whole large oats (not quick-cooking), and coconut oil. 

It had been super hot these past few weeks, making April one of the warmest we’ve had! But, in the last week the rain came in and chilled things off a bit. Warm cookies always help with cooler days, and these are perfect to have on hand. They’re great for baking and freezing too, in case you need a cookie pick-me-up. Or, if it gets hot again, scoop some ice-cream between two cookies and make yourself an ice-cream sandwich! 

Oatmeal Raisin Cookies // bakeaholic.ca

Oatmeal Raisin Cookies // bakeaholic.ca

I have a few recipes I’ve been meaning to share with you guys, and I’m hoping to get them all up in the next week! 

Oatmeal Raisin Cookies
Chewy, cinnamon-y oatmeal raisin cookies.
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Ingredients
  1. 1/2 cup coconut oil OR non-dairy butter
  2. 3/4 cup coconut sugar
  3. 1 1/2 tsp. pure vanilla extract
  4. 1 flax-egg (can sub regular egg if not vegan)
  5. 3/4 cup oat flour ( pulse 1 cup of oats in high powered blender or food processor)
  6. big dash of cinnamon
  7. 1/4 tsp. baking powder
  8. 1/4 tsp. baking soda
  9. 1 1/2 cups regular rolled oats (not quick oats)
  10. 1 cup Thompson raisins (dark, not golden raisins)
Instructions
  1. Mix 1 Tbs. flax with 2 Tbs. water - let sit.
  2. In a stand mixer fitted with a paddle attachment or hand-held mixer, beat butter, sugar & vanilla on medium-high speed for 2 minutes, scraping down the sides as needed.
  3. Add flax-egg and mix until just combined.
  4. In a small mixing bowl, whisk together the flour, baking soda, baking powder and cinnamon.
  5. Add the mixture to the wet ingredients in two parts, mixing on medium speed after each addition.
  6. Once the flour has been incorporated, add the oats and raisins and mix until just combined.
  7. Preheat oven to 350F. Line baking sheets with silicone mats or parchment paper.
  8. Use a cookie scoop to place dough on prepared baking sheet. Flatten tops of cookies with a fork, in a criss-cross pattern.
  9. Bake at 350F for 8 minutes. Allow cookies to cool slightly then place on cooling rack.
b a k e a h o l i c http://www.bakeaholic.ca/