Chocolate Chip Peanut Butter Chickpea Cookie Dough

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Our delicious Chocolate Peanut Butter Chickpea Cookie Dough Balls are a portable, protein-packed energy cookie that will give you a boost when you’re on the go.

Chocolate Chip Peanut Butter Chickpea Cookie Dough

Whether it’s the morning rush to work, carpool, or a day of household errands, it seems like our to-do lists never end, and grabbing a healthy snack on the go is harder than finding a tofu burger at a Louisiana barbeque shack.

That’s exactly we created these delicious, easy to prepare, no-bake Chocolate-Peanut Butter Chickpea Cookies.  Ready to eat in 20 minutes or less, with ingredients you already have in your pantry, these chickpea dough cookies freeze well, and can be made in double batches and stored for later.

Frozen Grab-and-Go Snack Packs

At a lean 62 calories, each cookie delivers 2 grams protein and 4.5 grams sugar.  We like to drop three cookies into individual plastic bags (snack bag size), then fill a gallon-sized plastic bag with the grab-and-go packages, and store them in the freezer.

Our chickpea dough cookies are made with canned chickpeas, peanut butter, turbinado or raw sugar, vanilla, oats and vegan chocolate chips.  Try replacing the peanut butter with another creamy nut butter like almond, cashew, or even tahini.  Sugar can be replaced by coconut sugar or date paste, and for a less sweet version of the dough, replace the chocolate chips with cocoa nibs.

 

Truffles and Toppings

You can even convert the chickpea cookie dough balls into beautiful dessert truffles by coating them with dark chocolate.  Once prepared, refrigerate the cookie dough balls for about one hour while you prepare toppings for the truffles.

Place hard toppings like organic peppermint candies, peanuts, almonds, banana chips, and dehydrated raspberries in individual plastic bags and crush with the back of a spoon.  We also use shredded coconut and very thinly-sliced pieces of dried apricot, candied ginger, and dried cherries as toppings.

Melt chocolate in a double boiler and dip each chickpea cookie dough ball until covered.  Dry on a cookie sheet covered with parchment paper and sprinkle topping on each truffle before the chocolate dries.  Refrigerate for 1-2 hours, and once the chocolate is set, place each truffle in its own gold mini-cupcake or candy wrapper, and serve!

Rub the chickpeas while rinsing them in a colander. The skins will start to separate

Drain chickpeas and separate the skins from the chickpeas.  Dry them on a paper towel

We like using an ice cream scoop to portion out the chocolate peanut butter chickpea cookie dough

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