I had a huge craving for cookie dough, but I couldn’t find an Audrey friendly (gluten free & vegan), nut free version made with wholesome ingredients. I don’t have anything against nuts but wanted a lighter recipe. So naturally, I went to work and made these.
These are not raw as the recipe calls for chickpeas – a great protein source, btw 🙂 The trick to this recipe is actually way before you add any chocolate to them, it’s in the soaking of the chickpeas. Why soak? It makes them more digestible. it also cuts down on the cooking time.
Efficient and healthier. Bonus!
I wouldn’t suggest using canned as there are extra preservatives added to the can in order to make sure the contents don’t go bad.
- Put your dry chickpeas into a large bowl.
- The chickpeas will double in size, so add 5 times the amount of water. You will hear the sound of little crackles come from the bowl.
- Rinse them at 6 hours then soak for another 6 hours.
- Rinse, rinse, rinse until the water is clear.
- Then cook. Bring to a boil and simmer for 1 hour
Time-saving tip: Soak all your chickpeas at once, cook them, store them in jars, wait for them to cool and store them in the freezer. Then when I want to use them I just thaw them out and I’m ready to go.
CHOCOLATE CHIP COOKIE DOUGH BITES
2C Chickpeas (soaked, cooked & drained)
1/4C + 2T Coconut butter (also known as coconut manna, not coconut oil)
2T coconut nectar
pinch vanilla bean powder
1/4C + 2T chocolate chips
Place the chickpeas, coconut butter, coconut nectar, dates, salt, and vanilla into the food processor.
Process until smooth and there are no date pieces visible.
Scoop into a bowl and fold the chocolate chips in.
Place the covered bowl into the fridge for 15 minutes.
Once your dough has firmed up, roll into balls.