Quarantine 2020 had me in the kitchen lots 👩🏼🍳 and this is one of the recipes I threw together out of boredom and curiousity!
They’re kind of a spin off of my most popular blog recipe: Easy Chickpea Cookie Dough. I’m a really big fan of anything cookie dough 🙂
These come together in just a couple of minutes, and I suggest letting them chill for at least 30 minutes before eating them… if you can wait!
You can omit the protein powder if you don’t have any, but you’ll need to add extra oats or flax. I use Nuzest, and I truly will never use any other protein powder. It’s a vegan pea protein, and it’s so good that I eat it by itself mixed with water as “protein fluff”... every single day!
You can add any “mix-ins” you want; you’re certainly not limited to chocolate! Chopped nuts, coconut, raisins, or anything else that you like.
What you’ll need:
1 can (15-oz) chickpeas, drained and rinsed
1/4 cup nut butter
2 TB ground flax
1/4 cup oats or oat flour
1 serving vanilla protein powder (this is the one I use)
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup chocolate chips or chunks
Directions:
Place drained and rinsed chickpeas into a food processor or high speed blender and pulse until smooth.
Place the rest of the ingredients except for the chocolate into the food processor or high speed blender and pulse until smooth and well combined. You may need to scrape down the sides periodically.
Transfer the dough into a bowl and fold in the chocolate (and anything else you want to add in).
Roll the dough into balls and place on a plate or baking sheet.
Note: I like to use about a 2 TB (1/8 cup) scoop when scooping the dough out of the bowl to roll.
Allow the balls to chill in the fridge for at least 30 minutes before serving for maximum palatability.
Store in an airtight container in the fridge for up to a week, or in the freezer.
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