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 :)

Happy baking!

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:

  1. Put all ingredients, except for chocolate and oats, in a blender or food processor and blend until very smooth.
  2. Put mixture in a bowl and mix in oats and chocolate chips.
  3. 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.
  4. 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.
  5. Store these in the fridge!

Enjoy! (I hope ;)

I shared this on Fusion Friday :)

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