Calling all cookie dough lovers. This recipe is for you.
A few months ago, on a whim, I made a cookie dough dip. This was actually a simplified version of a “dessert hummus” recipe I created that was published in a cookbook I developed recipes for in a previous job.
This past weekend, being snowed in from winter storm Jonas, there was not much else to do (in between all the shoveling) but cook and bake all day! I was going to make the cookie dough dip again, but this cake pop video popped up on my facebook and inspired me to turn the dip into bite-size treats.
I followed the same recipe, but in order to have them thick enough to roll in a ball and hold it’s shape I added some flour – oat flour to be exact. I’m sure any flour would work, but I find oat flour is easy to work with and makes it a great addition to add whole grains to a recipe.
In true cake pop fashion, I added a chocolate coating. You can make them like a cake pop by simply adding a popsicle or leave them as little bite-size treats. Either way, they are perfectly portioned for a little sweet treat.
Healthy Cookie Dough Bites
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Dessert
- Method: No-Cook
- 1 (15 oz.) can chickpeas, drained and rinsed
- 2 tablespoon peanut butter
- 1 tablespoon maple syrup
- 3 tablespoons oat flour
- 3 tablespoons mini chocolate chips
- 1/3 cup dark chocolate
- 1 teaspoon coconut oil
- (optional) sprinkles
- In a food processor (or high powered blender) combine chickpeas, peanut butter, maple syrup, and oat flour. (if you find the batter is still too “wet” add an additional tablespoon of oat flour)
- Remove the mixture from the food processor into a bowl and fold in chocolate chips. Scoop about a tablespoon size of the dough into small balls and place on a plate lined with parchment paper. Leave as is, or add popsicle sticks into the balls. Put in the freezer for about 10-15 minutes to harden.
- Meanwhile, in a microwave safe bowl, add dark chocolate and coconut oil. Stir until silky smooth.
- Dip each cookie dough ball into the dark chocolate and dip until fully coated. Transfer back to the plate lined with parchment paper. Top with sprinkles. Place in the refrigerator until chocolate has completely hardened.
Keywords: dessert, cookie dough, bite size, chickpeas
Who doesn’t love eating raw cookie dough? I love this version is healthy and egg-free so you can it it guilt-free!!!
My daughter will be all over these – may make them this weekend!
Can’t get any better than that chickpea base! Yum!
Love it! Super cute for Valentine’s Day coming up too!
Wow. A healthy cake pop. I never dreamed it possible. Great recipe!! Pinning now to our Bean Desserts board 🙂
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So, being paleo can I substitute oat flour with coconut or almond flour? Could you give me rough quantities please? These look too scrumptious to pass up!
Great question – YES definitely! I just created a cookie dough cup recipe (coming soon) with a similar base. I used almond meal and it worked perfectly. I would trim back a little on the nut butter then to 1 1/2 tablespoons peanut butter and 2 tablespoons almond meal (or coconut flour) so they are not too oily from the healthy fats in both the flour and the nut butter. Let me know how you like them!
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