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

Chocolate Chip Chickpea Cookie Dough

May 20, 2016

Chocolate Chip Chickpea Cookie Dough //

Chocolate Chip Chickpea Cookie Dough //

Chocolate Chip Chickpea Cookie Dough //

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.

Chocolate Chip Chickpea Cookie Dough
For the dough:
2 cups canned chickpeas
1/4 cup + 3 Tbs. oat flour (made easily in blender with 1/2 cup oats)
1/4 cup  peanut butter (or other nut butter)
1/3 cup maple syrup 
small dash of cinnamon (optional)
1 1/2 tsp vanilla
1/2 cup chocolate chips
For the chocolate layer:
1/2 cup coconut oil
1/2 cup cocoa 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 chocolate chips. Scoop out dough to make small ball, and roll until smooth. Place on cookie sheet and transfer to fridge.
2. In small bowl/measuring glass microwave your coconut oil until fully melted,  then add cacao powder, maple syrup. Stir until completely incorporated. 
3. Remove dough from fridge. 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. If your dough is falling apart while coating in chocolate, return to fridge or freezer to chill and firm up before dipping. 


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