I’m sure I’m not the only one that thinks the best part about making cookies is eating the cookie dough… right? But we all know that raw cookie dough isn’t intended to be eaten uncooked – raw eggs, ew. This recipe is the solution to that problem!
Don’t let the word chickpea scare you off – these little guys are incredibly delicious, and the chickpeas simply act as a base. You wouldn’t know there’s chickpeas in there at all! I first made this recipe last week and gave some to my mom’s coworkers — hello to all the ladies from Squamish reading this! They were a hit, and some of the women have gone on to make the recipe for their own families.
This recipe uses natural sugars, can be gluten free, and can be completely vegan and dairy free (mine isn’t because I used the regular, non-dairy free chocolate chips I already had in my kitchen). The chocolate coating is delicious and is more bitter than sweet, which I find balances all of the flavours.
This recipe is another one of Erin Ireland’s – I tweaked mine by adding slightly more vanilla, cinnamon, and maple syrup.
CHOCOLATE-COVERED CHICKPEA COOKIE DOUGH BALLS
AUTHOR: Erin Ireland
PREP TIME: 10 minutes
ACTIVE TIME: 30 minutes
TOTAL TIME: 40 minutes
- 2 c. cooked (or canned) chickpeas
- 1/4 c. flour (you can use gluten free flour if you prefer)
- 1/4 c. almond butter
- 1/3 c. maple syrup
- 1 tsp cinnamon
- 1 1/2 tsp vanilla
- 1/2 tsp + pinch sea salt
- 1/2 c. chocolate chips
- 1/2 c. coconut oil
- 1/2 c. cacao powder
- 1/4 c. maple syrup
- 1/2 tsp salt
1. Combine all dough ingredients, minus the chocolate chips, in a food processor and pulse until silky smooth. Transfer mixture to a bowl and stir in the chocolate chips. Set in the fridge to firm up.
2. In a double broiler on the stove, heat your coconut oil and then add cacao powder, maple syrup and salt. Stir until completely incorporated. Remove from heat and set aside to chill a bit.
3. Remove dough bowl from fridge and, using an ice cream scooper (any size you wish), create dough balls. Place these on a parchment lined plate or cookie sheet and place in freezer for about 20 minutes to firm up some more. This will make them easier to roll into perfect spheres.
4. Once nice and firm, remove dough balls from freezer, roll into balls with your hands and dip into chocolate. Repeat this step to create a thicker chocolate shell…and if you want to get really crazy, you could roll freshly dipped balls in coconut, chopped nuts, or more mini chocolate chips
I find these best enjoyed when stored in the fridge – the dough can become very soft if left at room temperature.
Eric wanted to be included in this post, so here he is!