The title of this post may be slightly deceiving. But only slightly. When you think of cookie dough, you think of butter, sugar and eggs. But these raw cookie dough bites don’t have any of that. In fact, they have a secret ingredient.. chickpeas. Yep! You read that right. Chickpeas. When blended they create such a great base. I swear, you won’t be able to taste the chickpeas at all! All it takes is some chickpeas, nut/seed butter, and a few other ingredients to create these little healthy treats.
I will say, they don’t taste exactly like the typical raw chocolate chip cookie dough that you get from the grocery store, but they’re still pretty darn good. They’re not too sweet, which for my tastes, is just perfect. I love the dark chocolate chunks in these bites since they’re vegan, gluten-free and lower in sugar than typical chocolate chips, but you can use regular chocolate chips or sugar-free chocolate chips if you prefer. I also used sunflower seed butter mostly because that’s what I had on hand. But they would taste amazing with some peanut butter, almond butter, or other nut butter. (helloooo cashew butter!) I can’t wait to try out some other flavor combinations. Healthy snickerdoodle cookie dough bites anyone?
Raw Cookie Dough Bites
Ingredients
- 15 oz chickpeas canned, drained and rinsed
- 1/2 cup peanut butter or almond butter
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp honey or maple syrup for vegan
- 1/4 cup dark chocolate chips I use a dairy-free variety
Instructions
- In a food processor, combine chickpeas, nut butter, vanilla extract, cinnamon and honey. Blend until combined and smooth, scraping down the sides with a spatula a few times.
- Transfer to a bowl. Mix in chocolate chunks.
- Take a tablespoon size piece and roll into a ball. Place on a cookie sheet or other flat surface. Freeze for at least 30 minutes, until firm.
- Best served straight from the freezer.
Nutrition
Kami says
June 23, 2015 at 7:14 amDo you have a secret for peeling chickpeas quickly? Whenever I process them the white films always prevent me from getting a smooth mixture.
Megan says
June 23, 2015 at 7:41 amI put the chickpeas in between two paper towels and with the palm of my hand just kind of roll them which loosens the skins. Then you put them in a bowl of water and the skins rise to the top! It’s not perfect but it’s a bit faster than doing them individually by hand. I’m going to add this tip to the recipe. Thanks Kami!
Dawn says
June 23, 2015 at 9:56 amIt’s all about the cookie dough these days! I’ve seen lots of cookie dough recipes lately (or maybe I just keep spotting them because they look so yummy :)). Yours looks like something I could make and keep in the freezer for a relatively guilt-free treat. Pinning for later, thanks for sharing!
Megan says
June 23, 2015 at 12:17 pmI loveee cookie dough! Normally I don’t go for chocolate chip but my coworker had some in the refrigerator at work for our monthly birthday celebration and I was just dying to have some. Of course I couldn’t because of the flour, eggs and sugar so I decided to make my own! We like to keep these in the freezer and eat them while they’re still frozen so I definitely advise that 🙂 Thanks for pinning! I hope you enjoy 🙂
Cooking for the Fam says
June 23, 2015 at 1:13 pmGreat post! I’ll have to try these. I’m always looking for great recipes with sunbutter for my daughter. This looks like something all of us would eat, though! ~ Theresa
Megan says
June 23, 2015 at 2:03 pmThanks Theresa! I got the thumbs up on these from my 7 year old cousin so I hope you daughter likes these as well! We loved them straight from the freezer!
Alex Ross says
June 29, 2015 at 4:50 pmMy mouth is watering just reading about these! Can’t wait to make them this week.
Megan says
June 30, 2015 at 10:59 amThanks so much Alex! I hope you like them 🙂