Description
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.
Ingredients
Units
Scale
- 1-15-ounce can chickpeas
- 1/2 cup all-natural peanut butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup 0ld fashioned rolled oats
- 1/3 cup dark mini chocolate chips or regular chocolate chips
Optional Chocolate Coating
- 1 cup chocolate chips
- 1 tsp coconut oil
- Flaky sea salt
Instructions
- Line a large baking sheet with parchment or wax paper
- OPTIONAL STEP: Empty the can of chickpeas into a colander. Rinse the chickpeas with water, and while the water is running, rub them with your fingers to loosen the skins. Drain the chickpeas really well. Remove and discard as many skins as possible and dry them using paper towels. If you prefer not to fuss with this step, move to the next step.
- IF YOU DON'T DO THE STEP ABOVE: Rinse and drain a can of chickpeas.
- Place the chickpeas, peanut butter, brown sugar, and vanilla in the food processor and pulse 5-6 times. Add the oats and process until the ingredients come together to form a dough. Transfer it to a bowl, add the chocolate chips, and mix well
- Working with approximately 2 teaspoons at a time, form 30 balls (we like using an ice cream scoop to make them easier and faster to roll).
- At this point, you can eat the cookie dough balls. To store the cookie dough balls, place them on the lined baking sheet and freeze. Once frozen, put them in a freezer bag or a container.
- If you would like to coat the chickpea cookie dough in chocolate, melt chocolate and coconut oil in the microwave or over a double boiler.
- TO MELT CHOCOLATE IN THE MICROWAVE: Place the chocolate chips and coconut oil in a heat-proof glass bowl. Microwave it in 20-second intervals until melted, stirring after each interval.
- TO MELT CHOCOLATE USING THE DOUBLE BOILER METHOD: Place a heatproof bowl over a saucepan with 1–2 inches of simmering water (the bowl shouldn’t touch the water). Add the chocolate to the bowl and stir occasionally until melted and smooth.
- Spoon the melted chocolate over the frozen cookie dough balls, place them on a baking sheet, and return to the freezer. Once frozen, put them in a container with a tight lid or a freezer bag.
Notes
- Replace peanut butter with almond or cashew butter, and if you’re nut-free, try sunflower seed butter or tahini.
- You may replace chocolate chips with cocoa nibs.
- Drop 2-3 cookies into individual snack-size plastic bags, then fill a gallon-sized plastic bag with the grab-and-go packages.
- This post was originally published on February 6, 2018
- Prep Time: 15 minutes
- Category: Snack
- Method: raw
- Cuisine: American
Nutrition
- Serving Size: 1 ball without chocolate coating
- Calories: 62
- Sugar: 4.5
- Sodium: 4.5
- Fat: 3.1
- Saturated Fat: 1
- Unsaturated Fat: 1.8
- Trans Fat: 0
- Carbohydrates: 7.3
- Fiber: 1
- Protein: 2
- Cholesterol: 0