Chickpea Cookie Dough
True confessions! I love raw cookie dough! Always have and probably always will. But I really don’t like the way it makes me feel. My digestive system goes crazy when I indulge and it also triggers even more sugar cravings.
Needless to say I was thrilled to find several healthy alternatives, and many of them use garbanzo beans in the recipe. And, while I do love garbanzo beans, the thought of using them to make cookies seemed weird but it was worth a try. I tweaked a couple of recipes I found online and came up with my own version.
I was pleasantly surprised! These taste REALLY good! They are also packed with protein, fiber, healthy fats, and antioxidants. Even the raw honey offers health benefits. And because they aren’t just carbs, they don’t spike my blood sugar or increase my cravings. As Mikey would say “try it, you’ll like it!”
One, 15-oz can garbanzo beans, drained
1 1/3 cup walnuts
½ cup raw honey (buy the “real” raw honey for more health benefits)
2 tsp cinnamon
2 tsp vanilla extract
½ cup old fashioned oats. (Use regular rolled oats that take about 5 minutes to cook, not quick oats or steel cut oats)
½ cup cacao nibs. (You can find these in the bulk food section at Fred Meyer. They are expensive, but they are very light in weight so they really don’t cost that much for ½ cup).
In a food processor or blender, puree the garbanzo beans, walnuts, honey, cinnamon, and vanilla. It ends up kind of a sticky mess but it’s worth it!
Spoon this mixture into a mixing bowl. Add the oats and cacao nibs. Stir well to mix. Form into 1-inch balls.
Place on baking sheet and put in refrigerator for a few hours or overnight to help them set up. Transfer to a zip-lock bag the next day and store in the freezer.
Enjoy 1 or 2 as a mid-morning or evening snack, especially when that sweet tooth shows up!