REVIEW: vegan chickpea cookie dough + a way to turn them into truffles

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)

Instructions:

  1. Grind your chia seeds in your blender (I found this worked fine, and you save yourself the effort of a mortar and pestle)
  2. Remove the chia seeds and put them aside
  3. 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

  1. When your dough is smooth, stir your blended up chia seeds through the dough, this will absorb some excess moisture
  2. Next stir in your chocolate chips, refrigerate for around 1 hour
  3. Put your cocoa powder into a shallow dish
  4. Roll balls from your dough, around 1 tbsp each, place them in the cocoa and roll to coat every side
  5. Place them in a container, using kitchen towel in between each layer, to prevent them from squishing each other
  6. Enjoy!

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

chickpea cookie dough truffles

The container with kitchen roll

chickpea cookie dough truffles in container

Serving them and biting into the truffles

chickpea cookie dough truffles vegan

chickpea cookie dough truffles vegan bitten

One Comment Add yours

  1. mistimaan says:

    Looks yummy

    Like

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