I love cookie dough. When I was young I would ask my mother if we could bake cookies, but I would try to eat as much of the dough instead. Unfortunately regular cookie dough isn’t that healthy (especially with raw eggs), so when I was browsing on Pinterest and found this pin for healthy chickpea cookie dough, I was sold. Eating it straight from a bowl however, is a bit of a hassel, so instead I turned them into little truffles.
I will give you the recipe adaptations I used below, seeing that the original recipe didn’t totally work out for me, but you can find the original here if you prefer to stick to that: https://www.joyfulhealthyeats.com/vegan-chickpea-cookie-dough/
I also prefer to work with grams in stead of cups, so I’ll give you those instead.
I did like the flavour of these cookie dough truffles, but I do have to warn you, regular cookie dough does taste better. To make these taste of cookie dough I would 100% recommend you use chocolate chips and not cocoa nibs, seeing that the chips really make it like cookie dough.
One thing I have to note is that this recipe makes a lot, truly to much. This was because I used a 400 gram jar of chickpeas, instead of a can. Cut the recipe in halve if you don’t want to eat cookie dough for breakfast lunch and dinner 😉
Ingredients for 40-50 truffles:
- 2 tbsp. of chia seeds
- 400 grams of canned chickpeas, drained
- 140 grams of peanut butter
- 3 tbsp. of agave syrup (or maple syrup)
- 2 tsp. of vanilla extract
- A pinch of cinnamon
- A pinch of salt
- 120 grams of chocolate chips
- 2 tbsp. of unsweetened cocoa (around 20 grams)
You will also need a high power blender (or a food processor like the original recipe)
- Grind your chia seeds in your blender (I found this worked fine, and you save yourself the effort of a mortar and pestle)
- Remove the chia seeds and put them aside
- Add your chickpeas, peanut butter, agave, vanilla, cinnamon and salt in your blender and blend.
TIP: I found my blender did not want to blend this, so I added water until it could. That is also why I don’t think it is necessary to dry your chickpeas before blending them
- When your dough is smooth, stir your blended up chia seeds through the dough, this will absorb some excess moisture
- Next stir in your chocolate chips, refrigerate for around 1 hour
- Put your cocoa powder into a shallow dish
- Roll balls from your dough, around 1 tbsp each, place them in the cocoa and roll to coat every side
- Place them in a container, using kitchen towel in between each layer, to prevent them from squishing each other
These should keep well in the fridge for 4 days as mentioned in the original post, however, I am thinking of freezing some to see if those last even longer; I have no idea why that should not be possible.
Rolling the truffles
The container with kitchen roll
Serving them and biting into the truffles