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.