There’s been a deluge of holiday sweets coming in (and out) of my house these last few weeks. Tis the season, yes? And pretty much all of it is off-limits for my vegan daughter.
So I decided to end the year with a very special treat. This girl loves – with a capital “L” – cookie dough. And I found a recipe for a vegan version that is all but identical to the butter/flour/egg laden one.
Now, before you roll your eyes, stay with me. I, too, was a skeptic – how in the world could chickpeas, of all things, replace my beloved cookie dough ingredients? But I baked with chickpeas not that long ago, and was pleasantly surprised at how handy it is in replicating the moist base and sturdy texture in the cake.
My daughter gave two thumbs up, and if you are vegan – or need to eliminate dairy, eggs or flour from your diet – I know you will too!
Happy New Year!
Vegan Cookie Dough Bites
adapted from V.K. Rees Photography
1 1/2 c. chickpeas, rinsed and drained (approximately 1 can)
3 T. sweetener of your choice (I used agave nectar but you could use honey or maple syrup)
1/8 t. baking soda
3 T. nut butter of your choice
2 t. vanilla
pinch of salt
1 bag (10 oz.) non-dairy chocolate chips
2 t. shortening
Combine all of the ingredients except the chocolate chips and shortening in a food processor. Process till smooth, scraping down the bowl once or twice if needed. Transfer mixture to a medium bowl.
Mix in 2 T. of chocolate chips (reserve the rest for dipping). Form into balls and freeze on a baking sheet till solid.
Set a wire rack over a baking sheet covered with tin foil. In the top half of a double boiler set over barely simmering water, melt the remaining chocolate chips and shortening – stir till smooth and remove from heat.
Using a fork, dip one bite into the melted chocolate, turning till covered. Lift the bite out of the chocolate and tap gently on the side of the bowl to remove excess. Place on wire rack. Repeat with remaining bites. Return bites to freezer and freeze till solid.