Trying to be upfront here… yes, there are chickpeas in these. I’m always intrigued by those healthy, “secret ingredient” cookie dough dips. When I was thinking about what to make as a treat for my first Kilimanjaro fundraiser at Wayfair, I knew some kind of truffle or ball needed to be on the menu.
After scouring my list of recipe ideas, I landed on “healthy cookie dough dip.” But, after a sweaty Kick It By Eliza class, I want snacks to be easy to eat and quick to consume. These chickpea cookie dough balls contain protein, fiber and natural sweeteners. I used Enjoy Life mini chocolate chips — but you could use any chocolate.
Making these for a party, not post-workout treat? Coat or drizzle them in chocolate!
Chickpea cookie dough balls
1 can chickpeas, drained and rinsed
1/4 cup tahini
1/3 cup coconut sugar
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 cup mini chocolate chips, dairy-free if needed
Optional: 1 cup chocolate chips/chunks/bars for coating; 1/2 cup chocolate for drizzle
- You need a food processor for this one. Combine chickpeas, tahini, coconut sugar and vanilla in a food processor and blend until smooth. You may have to stop to scrape down the sides with a rubber spatula halfway through blending.
- Add the ⅓ cup chocolate chips and pulse a couple times until mixed throughout the mixture. (Can also mix by hand)
- Using a cookie scoop or 1 Tbsp measuring spoon, scoop the mixture , place between your hands and roll it back and forth until rounded into a ball. Continue until the batter is gone.
- If dipping in chocolate, melt your chocolate in a double boiler or microwave. Once melted, roll the truffles in the chocolate one at a time until coated and remove with a fork, making sure to wipe excess chocolate off on the side of the bowl as lifting out. Store in fridge or freezer.