Chocolate chip cookies are great. Soft ones, crunchy ones, big ones, and small ones. I can’t deny that I love them all. But deep down, I really love cookies more before they’re cooked. If there are cookies being made, I am going to be sneaking my fair share of the batter before they ever hit the baking sheet. Luckily, I have plenty of room for both baked and unbaked cookies in my life.
Especially these unbaked cookies.
We first made this “cookie dough” over a year ago, on a whim. After reading about chickpea cookie dough, we skeptically decided to experiment with the idea on our own. So, into the blender went all of the ingredients. And out came something that surprised us both.
You can’t taste the chickpeas at all, in fact, no one who has tried these cookie dough balls has been able to guess what they’re made of. They’re perfectly sweetened with honey and chocolate chips, and balanced with a hint of peanut butter.
Every time I eat a ball (or a secret spoonful) of this stuff, I’m always perplexed “How can a dessert made from beans taste so good?” I still don’t know the answer to that.
Whether in chocolate-covered form or folded into ice cream, these are such a good treat to keep on hand. If you store them in the freezer, just let them thaw out for 8-10 minutes and they’ll have the perfect crunchy chocolate shell and doughy center.
6 Ingredient Chocolate Covered Cookie Dough Bites
Chocolate chip cookie dough made healthy and gluten-free, with a crunchy chocolate shell. Easy bite-sized treats to keep on-hand for sweet cravings.
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 40 minutes
- Yield: 15 1x
- Category: Dessert
- 1 – 15 oz. can garbanzo beans
- 1 t. stevia
- 3 T. agave or raw honey
- 1 T. maple syrup
- 1/4 c. creamy peanut butter
- 1 t. vanilla extract
- pinch of sea salt
- 1/4 c. chopped vegan chocolate or chocolate chips
- Chocolate Shell:
- about 1 c. vegan chocolate or chocolate chips
- Combine all ingredients, except chocolate, for “dough” into a high speed blender and blend until smooth.
- Empty “dough” into a bowl and fold in chopped chocolate or chocolate chips. We were fresh out of chocolate chips so we chopped up a bar of dark chocolate instead. Chocolate chips work just fine, if you have some on hand!
- Line a baking sheet or large plate with wax paper or foil. Use a cookie dough scoop or a spoon to create 1 1/2″ balls and place them onto the sheet. Freeze for 1 hour.
- Melt about 1 c. of chocolate or chocolate chips in a double boiler.
- After cookie dough balls are chilled, plop them into the melted chocolate and roll them around, coating each them well.
- Repeat the dipping process until all of the balls are coated, setting each one back onto the baking sheet.
- Return to freezer or fridge to solidify the chocolate.