Nom nom (vegan) cookie dough!

Nom nom (vegan) cookie dough!

When I was a kid, there was nothing better than licking the spoon from the batter bowl of a fresh batch of Nestle Toll House chocolate chip cookies. In my lifetime, I’ve probably eaten the equivalent of about 5 dozen cookies worth of cookie dough that way. SO yummy!

Think that eating healthy means “giving up” things like cookie dough? Think again!

I found a recipe for vegan (= dairy-free!) chocolate-covered cookie dough balls that I had to try. It sounded interesting, and I was really drawn in by the picture on the website, so I went for it!

Cookie dough balls scooped out and ready to set in the freezer

Cookie dough balls scooped out and ready to set in the freezer

I shared these with my friend Michele the other day over lunch, and she loved them! She took one home to her 3-year-old son and said she will definitely be making them with him.

The main ingredient might be surprising, but somehow it works! Chocolate-Covered Katie (another super awesome blogger) is famous for her cookie dough dip, which was used as the inspiration for the filling in this recipe. Check her blog out, too, especially if you have a sweet tooth!

The chickpeas and almond butter in this recipe contain fiber, which helps control blood sugar, so they’re a better option than traditional cookie dough, which doesn’t have any fiber and can cause your blood sugar (and energy level) to spike and then crash. Focus on adding fiber to your sweet treats 🙂

No Bake Chocolate-Covered Cookie Dough Bites 

Yup. These are pretty awesome. I'll add a little more vanilla and salt next time.

Yup. These are pretty awesome. I’ll add a little more vanilla and salt next time.

Ingredients (see notes below*)

  • 2 cups (16 ounces) cooked chickpeas (AKA garbanzo beans), rinsed and drained*
  • 3 tablespoons raw organic honey* (use maple syrup for vegan-friendly option)
  • 1 tablespoon coconut palm sugar*
  • 1/8 teaspoon baking soda
  • 4 tablespoons raw organic almond butter*
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt
  • 1.5 cups vegan chocolate chips*
  • I also melted about 1 tablespoon of coconut oil with the chocolate chips to create more of a chocolate shell 🙂

Click here for the full recipe from MindBodyGreen! The recipe calls for a double boiler, which I don’t have, so even though it’s not ideal, I microwaved the chocolate chips for 30 seconds at a time with the coconut oil, until they were melted. Definitely putting a double boiler on my wish list!

Ingredient Notes*

  • For chickpeas, I use the Eden brand canned ones for convenience.
  • Raw honey still has lots of enzymes and other health-promoting components intact, while regular honey does not. You can still use regular honey if that’s what you have on hand. Raw honey is worth trying though! Great flavor and healthy 🙂
  • You can find coconut palm sugar online (Vitacost, Amazon) or at MOMs, Whole Foods, Wegmans or Home Goods.
  • Don’t have almond butter? Sub in peanut butter for half or all of the almond butter for a different taste. Allergic to nuts? Use sunbutter made from sunflower seeds.
  • I use the Enjoy Life brand of mini chocolate chips because they’re dairy/nut/soy/gluten-free.