I’m just going to get right into this and make a confession – I love me some cookie dough!! And what I love even more is cookie dough that can be made in nothing more than a food processor, without any baking and with any fiddly techniques. Just simple, quick goodness that not only tastes good but isn’t loaded with unnecessary refined sugars and complex carbohydrates that you would normally get from a normal cookie mixture.

Now if you have been reading my blog over the last few days, you would have seen that I have been uploading a lot of Vegan Recipes, which isn’t something I have done a lot of over the years.  A lovely OG reader of mine challenged me to create a selection of quick and easy vegan sweet recipes and loving a challenge I got stuck in both mentally and physically (currently munching on my leftover bounty-nicker bars as I type this).

And something I came across while researching different vegan recipes and alternatives to the usual baking suspects I’m used too I came across a staple savoury ingredient in my cooking – chickpeas. Unsure what they were doing in so many of these sweet recipes I did a little digging and found that they can actually be used in a myriad of different sweet recipes replacing the need for egg, butter and cream in a variety of different recipes. So I got my hands on a can of chickpeas, drained the liquid to create my airy and delicious Chickpea Meringues and saved the actual legumes as the base of my raw cookie dough mixture… the result – a delicious, creamy, thick paste that tastes exactly like cookie dough, but without the worry of eating uncooked egg so you can just spoon it in to your mouth one delicious lick at a time or roll it into balls, coated in your favourite vegan chocolate for the best raw chickpea cookie dough bites you will ever come across.

There are two steps in this recipe that although are completely optional, I would highly recommend in order to get the closest texture to that of a normal cookie dough. 1. remove the chickpea skins, rinse your chickpeas in water and rub them together with your hands to remove the skins. Discard these to create a smoother texture and 2. ground your chia seeds – having chia seeds in this recipe helps to make a more dense mixture that holds together better but the chia seeds if left whole can create an unwanted bite. Place them in a food processor, coffee grinder or use a pestle and mortar to grind to a powder.

Makes: 10 balls
Time to make: 10 minutes plus setting.

1 Can of Chickpeas, drained and rinsed (skins removed, optional)
2 heaped tbsp of Peanut Butter (I used Pip and Nut Almond Butter)
2 1/2 tbsp Agave Nectar
1 tsp Cinnamon
1 tbsp Chia Seeds (ground, optional)
55g Cacao Nibs

Coating (optional)
50g Cacao Powder (I used Funktional Foods)
2tbsp Melted Coconut Oil (I used VitaCoco)
Sprinkle of Pink Himalayan Salt
1tbsp Agave Nectar

Add all ingredients apart from your Cacao Nibs to your food processor and blend until your mixture is smooth and fully combined. 

Place your raw chickpea cookie dough mixture into a bowl and fold in your Cacao Nibs.

Serve immediately or place in the fridge while you create your coating.

To make your coating, place all ingredients in a bowl and whisk until combined.

Roll your chickpea cookie dough into balls and coat with the chocolate and place on either a cooling rack with greaseproof underneath or straight onto greaseproof and allow to set.

Coat with a sprinkle of Pink Himalayan Salt and Enjoy!

Keeps for 4 days in an air-tight container and in the fridge.

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