Every once in awhile, I crave sweets.
And my husband? A lot more often than that. Not to mention the multitude of events I get invited to where I need to bring something, and roasted veggies just won't do.
So I hit the internet to discover what others were making or attempting, and stumbled upon this glorious idea of chickpeas as the base for a dough ... a cookie dough! Any time I discover something on the internet, I immediately close down my computer and dive headfirst into my cabinet. See, I LOVE creating from scratch, and from the ingredients I already have, know, and trust. It makes me feel that much more able to share these recipes with you if I've had to stumble through a few less then delightful iterations before publishing.
I enlisted the help of two trusty friends for a version of this recipe ... Justin's Almond Butter and Eating Evolved Chocolate ... and for another version, Sprouted Cashews and Justin's Chocolate Cashew Butter Cups. These brands are about as clean as they come, and are smaller brands which is a big thing for me - I love supporting the local small businesses whenever I can, especially when their ingredients are on point.
OKAY... so now to the cookie dough. The HEALTHY cookie dough...
- 1 can BPA free organic garbanzo beans
- 2-3 tbsp almond or cashew butter, or 1/4c sprouted cashews soaked in 1 tsp water
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 pinch of sea salt (optional)
- 2 tbsp raw local honey
- 1/4c millet flour or almond flour
- 2 Justin's or Eating Evolved dark chocolate nut butter cups, or 2 tbsp cacao nibs, or 2 tbsp crush raw dark chocolate
You'll need a food processor or high-powered blender for this ... otherwise you're in for a forearm workout!
- Drain and rinse garbanzo beans
- Add all ingredients except cacao nibs or nut butter cups into the food processor and set to puree
- Puree for about 2 minutes until all ingredients are evenly blended
- Crush or chop the chocolate
- Scoop out into container and add in the chocolate pieces
- Fold chocolate into the dough until evenly mixed
- Refridgerate for at least 30 minutes and dough will harden
- Serve with celery or roll into balls