Double Dark Chocolate Cookie Balls
By: Kim of Mo'Betta
Have you ever tried a chocolate cookie recipe that uses chickpeas? With two types of chocolate, this recipe for Double Dark Chocolate Cookie Balls from Kim of Mo'Betta tastes decadent, even though it is one of the best cookie recipes for you. The ingredients list for this easy cookie recipe may seem a bit odd at first, but this dessert is a top-notch choice.
Notes
This recipe comes from Kim of Mo'Betta (http://kim-thislittlelifeofmine.blogspot.com)
For more recipes from and information about Kim, be sure to check out her Featured Foodies profile page.
Cooking Time15 min
Ingredients
- 2 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup Wowbutter soy butter, or any nut butter or peanut butter replacement
- 3 tablespoon oat flour
- 1 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1/4 cup NuNaturals Stevia Baking Blend (can use sugar/substitute of choice – may need a little more sweetener if not using Stevia)
- 2 tablespoon to 4 tablespoons milk
- 3 tablespoon Hershey's Dark Cocoa
- 1/2 cup chocolate chips (I used Ghirardelli 60%)
- Granulated sugar, for rolling (optional)
- Sea salt, for topping (optional)
- Powdered sugar, for rolling (optional)
Instructions
- Preheat oven to 400 degrees F.
- Combine all ingredients except milk and chocolate chips in a food processor. Mix until well combined.
- Begin by adding 1 tablespoon of milk at a time to running processor, until dough is very smooth. Fold in chocolate chips.
- Roll dough into 1 inch round balls and place on silicone mat lined baking sheet (can also use parchment paper or lightly spray with cooking spray). You can roll the cookie balls in sugar, sprinkle with a little sea salt or leave as is.
- Bake cookie balls for about 15 minutes. Let cool on cookie sheet for about 10 minutes then finish cooling on a wire rack.
- Once cooled, the balls can be rolled in powdered sugar if desired. Cookie balls could even be coated in chocolate or white chocolate…possibilities are endless!