When you were younger, did you ever decide to be rebellious and eat raw cookie dough only to have your mom yell at you not to because you’re going to get salmonella? And then you would think to yourself, “pshhhh, nobody even gets salmonella poisoning from raw cookie dough, that’s just an urban myth to scare kids away from eating all the cookie dough so the adults can have it all to themselves.”
Well, I can confirm for you that it’s not an urban myth. I was one of those kids that got salmonella poisoning from eating cookie dough. Yeah, two weeks in the hospital with an I.V. in my forehead taught me real well that salmonella poisoning wasn’t something to be messed around with. Woopsies.
You’d think I would be scarred for life after an incident like that, but have you ever tasted cookie dough? IT’S SO GOOD. I guess you could say I would die for cookie dough because I basically almost did. However after I grew up a bit, I thought it might be best to not tempt fate anymore. But how would I satisfy my cookie dough cravings without cookie dough?!
The answer? CHICKPEA COOKIE DOUGH.
I know what you’re thinking. Chickpeas? Cookie dough? Girl, you crazy.
But I’m not crazy (at least not in this case). It’s actually mouth-watering-eat-the-whole-batch-in-one-sitting amazing. I’m absolutely obsessed! Now anytime I begin to crave cookie dough, I reach for my Vitamix and a can of chickpeas and a couple minutes later I’ve had my fix. Not to mention chickpea cookie dough is like 100 million times better for you health-wise than filling your body with a bunch of sugar, flour, and butter mixed with chocolate.
This recipe is dairy free, refined sugar-free, vegan, and only uses a small amount of coconut flour. I’m telling you that now because after you have a bite, you aren’t going to believe me. Not to mention chickpeas are a fantastic source of vitamins, minerals, and plant-based protein to help maintain blood sugar levels, improve muscle health, aid digestion, and help you feel fuller. Talk about one heck of a dessert!!
So take a couple minutes, raid your pantry for that can of chickpeas hiding in the back, and make your new favorite dessert/snack/meal! Oh, and good luck not eating all your chickie dough before your dipping chocolate melts, you’re going to need it.
Dark Chocolate Covered Chickie Dough Cups
- Add chickpeas, honey, coconut sugar, peanut butter, ½ Tbsp coconut oil, vanilla, cinnamon, baking powder, salt, and coconut flour to a high-powered blender or food processor and blend until smooth.
- Fold in carob chips.
- Meanwhile, bring a small pot of water to a boil and then turn the heat down to low. Place a glass bowl over the pot and put your dark chocolate and other ½ Tbsp coconut oil in. Stir while it melts.
- Line mini muffin pans with muffin papers.
- Once the chocolate is fully melted, pour a small amount in each muffin well so the bottom of each muffin paper is covered. Put a small spoonful of chickie dough in next and then cover with more melted chocolate.
- Place in the fridge or freezer to set and then enjoy!