Calling all cookie dough lovers. This recipe is for you.
A few months ago, on a whim I made a cookie dough dip. This was actually a simplified version of a “dessert hummus” recipe I created that was published in a cookbook I devloped recipes for in a previous job.
This past weekend, being snowed in from winter storm Jonas, there was not much else to do (in between all the shoveling) but cook and bake all day! I was going to make the cookie dough dip again, but this cake pop video popped up on my facebook and inspired me to turn the dip into bite size treats.
Calling all cookie dough lovers. This guilt-free recipe is for you! Have your “cookie dough” and…
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I followed the same recipe, but in order to have them thick enough to roll in a ball and hold it’s shape I added some flour – oat flour to be exact. I’m sure any flour would work, but I find oat flour is easy to work with and makes it a great addition to add whole grains to a recipe.
In true cake pop fashion, I added a chocolate coating. You can make them like a cake pop by simply adding a popsicle or leave them as little bite size treats. Either way, they are perfectly portioned for a little sweet treat.
- 1 (15 oz.) can chickpeas, drained and rinsed
- 2 tablespoon peanut butter
- 1 tablespoon maple syrup
- 3 tablespoons oat flour
- 3 tablespoons mini chocolate chips
- ⅓ cup dark chocolate
- 1 teaspoon coconut oil
- (optional) sprinkles
- In a food processor (or high powered blender) combine chickpeas, peanut butter, maple syrup, and oat flour. (if you find the batter is still too "wet" add an additional tablespoon of oat flour)
- Remove the mixture from food processor into a bowl and fold in chocolate chips. Scoop about a tablespoon size of the dough into small balls and place on a plate lined with parchment paper. Leave as is, or add popsicle sticks into the balls. Put in the freezer for about 10-15 minutes to harden.
- Meanwhile, in a microwave safe bowl, add dark chocolate and coconut oil. Stir until silky smooth.
- Dip each cookie dough ball into the dark chocolate and dip until fully coated. Transfer back to the plate lined with parchment paper. Top with sprinkles. Place in the refrigerator until chocolate has completely hardened.
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