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.
- 2 cups cooked (or canned) chickpeas
- 1/4 cup oat flour, or coconut flour
- 1/4 cup almond butter or peanut butter
- 1/3 cup honey
- small dash of cinnamon (optional)
- 1 1/2 tsp vanilla
- 1/2 cup mini chocolate chips
- 1/2 cup coconut oil
- 1/2 cup cacao powder
- 1/4 cup maple syrup or honey
- Alternatively, you can melt some more chocolate chips with coconut oil and use this to coat the dough.
- 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. 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. 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. 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.
- *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.
- Keep in fridge, or freezer.