White And Dark Chocolate Covered Chickpea Cookie Dough
Ingredients: 1 cup quick oats, 1/4 cup peanut butter, 2 tbs honey, 2 tsp vanilla, 2-4 packets/ tsp stevia, 1 can of chickpeas (15oz)
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For chocolate chips, Lily’s Baking Chips are good and healthy, but do whatever suits you. (1/2 cup each)
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First, open the can of chickpeas
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Drain them:)
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Put half of the chickpeas into one bowl and half in the other.
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Starting with one bowl, put 1 tablespoon of honey into the peas.
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Now add a teaspoon of vanilla.
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Stir them together.
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Add 2 tablespoons of peanut butter and stir as well as you can.
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Now mix in 1/2 cup of oatmeal.
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For sweeter cookie dough, use two packets/ 2 teaspoons of stevia. Otherwise, just one packet. Modify sweetener if needed.
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Put that bowl of ingredients into a nutrabullet to mix.
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You may need to scrape the sides and mix again if it isn’t done.
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It will look like this once it’s done.
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Set dough aside and use a half a cup of the dark chocolate and put them into a bowl.
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Microwave for 45- 60 seconds.
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Use a mini ice cream scooper and press the dough firmly in. Or, roll the dough into a firm ball with your hands.
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Use a spoon to cover the balls with chocolate.
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Place the balls on a plate, the let them harden in the fridge for 10- 15 minutes.
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Go back and do the whole process again with the second bowl.
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Now for the white chocolate.
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Put 1/2 a cup into a bowl and microwave for 45- 60 seconds.
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Use a spoon to cover the balls with chocolate.
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Place the balls on a plate and let them harden in the fridge for 10- 15 minutes.
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Your done! 😋
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If you don’t want to melt the chocolate, another option is to roll the dough in the chocolate chips to make chocolate chip cookie dough.
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Thanks! Hope you enjoy!
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