03 Nov 2011 10 Comments
Cookie Dough Balls…Sorta
This week has been not-so-fun. I’m glad most of it is over. I’m helping out at a middle school writing workshop tomorrow so I won’t be at school which will be amazing…I’ve had so much testing this week and it’s been miserable. And then there’s been some other stuff going on that has been kinda awful. But I’m hoping things will start getting easier :)
I’m sharing these for week 6 of the 12 Weeks of Christmas Cookie Exchange. I can’t believe there’s only 6 weeks left! I got this recipe from Chocolate Covered Katie and V.K. Rees Photography. I’d seen Katie’s recipe for cookie dough dip a while ago and thought it sounded very…interesting! I saw this cookie ball version on V.K. Rees Photography and the photos were so beautiful they convinced me to make them today! (All her photography is incredible. I’m definitely inspired).
The interesting part of this recipe is that instead of flour, the dough is made out of Chickpeas. Umm yeah. But so many reviews said it was really good that I decided to take the chance and make it. If I’m being completely honest, I didn’t really like them…but that’s just me! I thought I’d still share the recipe because so many other people have had success with it. It’s really easy to make so you might as well give it a shot! If you like it, you’ll have a great, healthy dessert :)
Healthy Cookie Dough Balls
Ingredients:
1 1/2 cups chickpeas (1 can, drained)
1/4 tsp salt
tiny bit over 1/8 tsp baking soda
2 tsp pure vanilla extract
3 Tbs peanut butter (or another nut butter)
3 Tbs Agave Nectar (you can also use honey, brown sugar, or other sweetener. Adjust it to how sweet you want it to be)
4 Tbs mini chocolate chips
3 Tbs oats (optional)
8 oz. semi-sweet chocolate
Directions:
- Put all ingredients, except for chocolate and oats, in a blender or food processor and blend until very smooth.
- Put mixture in a bowl and mix in oats and chocolate chips.
- Put the dough in the fridge/refrigerator until firm enough to form balls. When firm, use a small cookie scoop to make small balls of dough. Put them back in the freezer until firm.
- Melt the chocolate in the microwave in 20-25 second increments. Dip the balls in the melting chocolate until covered. Put them in the fridge so the chocolate shell can harden.
- Store these in the fridge!
Enjoy! (I hope ;)
I shared this on Fusion Friday :)
Nov 03, 2011 @ 23:27:56
Interesting….I never would have thought of using chickpeas. I love the idea of cookie dough balls!
Nov 03, 2011 @ 23:40:30
It’s certainly healthier than straight up cookie dough balls…but I think I’m going to have to make the “real” version soon :)
Nov 04, 2011 @ 17:57:16
I follow Chocolate Covered Katie’s blog too, and I’ve always been curious about the chickpeas recipes but not brave enough to try them. So props to you for having the courage to try it! I love your blog :)
Nov 12, 2011 @ 21:03:12
Thanks! I’d encourage you to try it for yourself…just because I wasn’t crazy about it doesn’t mean it’s not a great recipe! So many other people enjoy it.
Nov 04, 2011 @ 22:06:38
I’m going to have to try these– love the idea of “healthy” cookie dough balls
Nov 05, 2011 @ 19:41:35
I love the original cookie dough balls, but I have never heard of chick peas being used. Good for you for trying it, and for telling the truth that you did not like them best. I like when you are told the truth, it helps me to deside what I would make or not.
Nov 06, 2011 @ 12:11:29
WHAT A COOL RECIPE, NEVER HEAR OF USING THOSE INGREDIENTS EITHER.
Nov 08, 2011 @ 14:35:16
Chickpeas? I don’t know if I’m that brave. I’ve made chocolate chip cookie dough truffles before (eggless), but I just don’t know… I give you a lot of credit for trying them!
Nov 08, 2011 @ 20:20:00
Haha thank you! I was a little scared to taste them- I am not a fan of chick peas. For what they were made out of, they turned out rather well! I’m planning on making regular chocolate chip cookie dough truffles for my christmas baking…who doesn’t love raw cookie dough??
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