According to my Instagram feed, today is National Chocolate Chip Day and in true health-coach-fashion, I’m sharing a recipe that’s a healthy take on a classic sweet treat–chocolate chip cookie dough! This recipe is from my eBook, Well-Being in the Waiting: Finding Presence During Unprecedented Times.
The debate around whether chocolate chip cookies should be soft, crispy, or crunchy is no joke, and I’m always somewhere between soft and crispy (depending on the day) but the beauty of cookie dough is that it’s loved by all with no debate about it.
I’ve tried and tested cookie doughs of all kind and came up with this recipe that’s sure to please. Plus, it’s packed with plant-protein from chickpeas, refined sugar-free, and meant to be eaten “raw”!
CHICKPEA COOKIE DOUGH BITES (Vegan, Gluten-Free, Refined Sugar-Free)
- 1 can of chickpeas (15 ounces), thoroughly rinsed
- 5-6 medjool dates (pits removed)
- 1 Tablespoon coconut oil, in liquid form
- 3 Tablespoon pumpkin puree
- 3 Tablespoons cacao nibs OR dark chocolate chips (I love Hu Kitchen Gems!)
- 2 teaspoon vanilla extract
- 1⁄4 teaspoon of cinnamon
- 1⁄4 teaspoon Himalayan sea salt
In a food processor, add in chickpeas and pitted dates and blend/pulse on high until they begin to break down
Next, add in liquid coconut oil, pumpkin puree, cinnamon, vanilla extract, and sea salt and blend on high, stopping and scraping down the sides as needed, until the mixture resembles a dough-like consistency, then fold in cacao nibs
Carefully and slowly roll the dough onto wax paper, forming a roll, and secure the ends with rubber bands or clips
Place the cookie-dough roll into the freezer for at least 3 hours, then unroll, slice, and serve!
Let me know if you try this recipe and tag me on Instagram @SeededSoul if you do! Interested in more simple, plant-based recipes and craving some tips on how to enhance your well-being? Check out my new eBook Well-Being in the Waiting.