Are you the type who would rather eat the cookie dough than bake it in the oven? I have to admit that a few cookies have gone missing on my watch before they hit the baking sheet. Don’t worry, I’m not about to approve the habit of eating raw egg batter.
I’ve finally found a way to enjoy soft, unbaked, gooey cookie dough with peace of mind with these Chocolate Covered Cookie Dough Balls.
What blows my mind is the secret ingredient. You ready for it? Chickpeas! Yes, this delicious dessert is packed full of protein & iron-rich legumes. You probably won’t believe how truly yummy these are until you’ve tried them… and that is why I’m happy to take your bets now 🙂 Not only is it delicious and nearly guilt-free, but it is so very simple. I can’t wait for you to make these.
Chocolate Covered Cookie Dough Balls
Yields 12 balls
16 oz cooked chickpeas, rinsed and drained
4 T raw organic honey
1/8 tsp baking soda
4 T raw organic almond butter
2 tsp vanilla
pinch of salt
1 1/2 cups vegan chocolate chips (minis work best)
Combine chickpeas, honey, baking soda, almond butter, vanilla, and a pinch of salt in a food processor and process until smooth.
Remove to a bowl and stir in half a cup of the chocolate chips. Form into 1 inch balls and place on parchment-paper lined baking sheet. Freeze until solid.
In a double boiler, melt remaining cup of chocolate chips. Dip the balls into the chocolate until covered, then place back on parchment-paper lined baking sheet. Freeze until chocolate has hardened, then store at room temperature.