I love cookie dough, but it’s not really something you should eat that often. (Or at all, considering raw eggs. But you know.)
Almost more than that, I love finding recipes that taste indulgent but are almost healthy enough to be lunch. This cookie dough balls recipe is one of them.
It’s a Sunfood Superfoods (affiliate link) recipe, but again I made a few adjustments based on what I had in the kitchen, so this is the version I made. And they’re absolutely delicious. The texture is perfect and they taste great.
I used Sunfood‘s vanilla rice protein, coconut palm sugar, and pink Himalayan salt in this recipe.
Cookie Dough Balls Recipe
1 can of chickpeas, rinsed and drained
2 Tablespoons vanilla rice protein powder
3 Tablespoons maple syrup
1 teaspoon coconut palm sugar
1/8 teaspoon baking soda
4 Tablespoons peanut butter
2 teaspoons vanilla paste or vanilla extract (affiliate link)
pinch of Pink Himalayan salt
1 cup mini chocolate chips
Put the chickpeas, protein powder, maple syrup, sugar, baking soda, peanut butter, vanilla paste, and salt in a food processor and blend until smooth. (It’ll be pretty thick.) Stir in the chocolate chips. Form into balls and put in the refrigerator to set.
That’s it! Have two. Or three. I did.
Planned Recipe Experiments
I think next time (and there will be many next times), I might try a powder other than protein powder…maybe lucuma or maca. To me, protein powder in powder form (before you shake it up with water) has a specific texture and flavor that I noticed in these cookie dough balls. It wasn’t bad, but it screamed “protein powder” at me and I found myself wondering if something else would work just as well. Still delicious, but I’ll experiment a bit with it now.
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