Sunday, February 21, 2016

Healthy Cookie Dough

Do you every have one of those days where you just want to eat an entire tube of Toll House cookie dough (even though you hear your mom reminding you of the salmonella risk in the back of your head)? My semi-grown up mind tells me not to do this because I will instantly regret it, but that still doesn't curb my cookie dough cravings. After scouring the internet and adjusting a number of recipes to my taste, I finally came up with this delicious recipe for healthy, vegan, gluten free cookie dough! You can eat it straight out of the bowl, or try rolling it into truffles and drizzling with chocolate for an extra-decadent treat.

Seriously, is there anything better than a big spoonful of cookie dough??

Healthy Cookie Dough

TOTAL TIME: 1 hr 15 MIN makes: 2 dozen truffles

2 cans organic chickpeas, rinsed and patted dry
1/2 c nut butter (I used 1/4 almond and 1/4 peanut)
1/4 t sea salt
1/2 c dark chocolate chips (regular or vegan, depending on your need)
1/2 c loosely packed brown sugar (or a scant 1/4 c maple syrup)
1 T vanilla extract
1/4 t baking soda
1/4 c rolled oats (gluten-free if you need it)

Pulse the chickpeas and oats in a food processor until combined and broken up into small pieces. Add  the rest of the ingredients (except the chocolate chips) and blend until it comes together into a dough-like consistency, stopping to scrape the bowl a few times. Remove the dough from the processing bowl and stir in chocolate chips. If you're just going to eat it from the bowl, cover and pop in the fridge for about an hour until chilled. Otherwise, roll heaping tablespoons into balls and melt another 1/2 c chocolate chips in the microwave. Using a fork, drizzle chocolate over the tops of the truffles and refrigerate until set, about 45 minutes. Enjoy!

Yasi "Could actually survive on these though"