Okay, I jumped on the bandwagon. Of not only one crazy foody trends, but TWO this week. Dare I tell you what they were? I want you to keep reading until you see the pictures and hear my review of what I made before you write this recipe off, after all. So I guess I’ll start by admitting to making black bean brownies this week…using this wonderful recipe by the Minimalist Baker. The other crazy foody trend I tested, and, used to make this beautiful version of a very unhealthy sweet treat, is…
…chickpea cookie dough balls.
I know. For some of you, this won’t be much of a shock, you’re probably thinking “been there, done that”, and have formed your own opinion about said trend. If this is the case, I encourage to try these anyways, as I’ve changed the recipe up a little, and, I promise, when cooled, you won’t detect the “beany” flavor at ALL!
Others of you may now already be wrinkling their noses, scanning other food blogs for something more interesting – and more delicious-tasting – to read about. Before you do, I plead with you, DO give these a try. The saying “don’t knock it before you’ve tried it” realy applies today!!
If you’ve never had cookie dough in the first place, fear not, you’ll like these anyways! Cookie dough in real life is actually quite “dangerous” to eat, as it contains loads of egg yolk and that could always be a recipe for disaster. But not only in the “salmonella”-extent is it dangerous, it also contains only empty calories…which is definitely not true for these.
Chickpeas are full of protein and very filling, meaning that you won’t be able to overeat on these…yet they are still wonderfully sweet and a truly satisfying snack! On top of all that, these are nut-free, which is becoming increasingly important for those of you who are vegan & nut-allergic.
Oh yeah, and did I forget to mention gluten-free? It just keeps getting better and better, isn’t it.
Nut-free Healthified Cookie Dough Balls
Inspired by this recipe.
- 1/3 cup oats
- 1/2 heaped cup of chickpeas (cooked)
- 1 heaped Tbs. sunbutter (switch with peanutbutter if not allergic to nuts)
- 1/2 tsp. vanilla
- 1/4 tsp. salt (unless sunbutter is already salted)
- 2 1/2 Tbs. agave nectar
- 2-3 Tbs. chocolate chips
1. In a food processor, grind the oats into a fine flour. Then add the chickpeas, and pulse several times.
2. Add the rest of the ingredients excepting the chocolate chips, and mix until you’ve got a smooth mixture, starting to form a big clump.
3. Stir in the chocolate chips, then place in the freezer for 5 minutes. (This will make it easier to handle.)
4. After the dough has cooled down a bit, take out of the freezer, and place a piece of baking parchment on a plate, and wet your hands with a bit of water. Then, roll the dough into 12 equally sized balls.
5. Place back in the freezer for 20-30 minutes, and always enjoy cold!
This first picture lets you in on my recipe “developing” technique…I think about what I’d like to add and how much of it, and then adjust as I go along and taste-test!
Enjoy these after a run in the sun, or crumbled on top of some nicecream! They also make the perfect dessert…just be sure not to eat too many, your tummy won’t like you for it!
Of course, you don’t necessarily need to roll these into balls, you could cut up an apple and use this mixture as a “dip”. You may want to add a bit of plant milk in that case, otherwise it may be too thick to dip!