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/

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