You might not want to admit it, but we have all eaten cookie dough straight from the bowl. Sometimes my family and I make the dough just to eat it with no intent to actually bake the cookies. Sounds a little crazy, I know.
An emerging trend is edible cookie dough that contains no eggs so it is safe to eat before baking. What if I told you I have something even better? I’m talking about healthy cookie dough that you can eat straight from the bowl. Again, sounds a little crazy, I know.
This cookie dough recipe keeps all the flavor of a traditional recipe but, it has added protein and fiber from the addition of garbanzo beans. Who knew beans could be in a dessert?
This recipe is completely safe to eat and you won’t even be able to tell that they are gluten-free. Yes… I said healthy and gluten free about cookies. Just try not to eat all of the “dough” before you dip them in chocolate.
For the beans, you can use canned beans that you have drained and rinsed or if you have the time, you can use dry beans that you have soaked and boiled yourself.
To make garbanzo bean cookie dough you are going to need a food processor or high powered blender. To start, blend garbanzo beans to create a smooth texture. It is almost like making hummus.
The next step is where all of the flavors come in. I like to add in a few drops of vanilla extract, a small amount of granulated sugar, peanut butter, and M&M’s. Using a 1-inch cookie scoop I portion the mixture out into balls, rolling them in my hands for the perfect shape.
In a double broiler, or microwave, I melt chocolate with a little coconut oil. Then, I drop in the balls on the melted chocolate to coat them completely. A fork is really helpful for this part. Leave the bites out on the countertop to let the chocolate set. If you are impatient like me, you can put them in the refrigerator to speed up the process.
Store the bites in an airtight container in the refrigerator to keep them nice and fresh. They should last up to 7 days if you don’t eat them all before then!
Ingredients
1 can (15 oz.) garbanzo beans, drained and rinsed
1/3 cup peanut butter
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup baking M&M’s*
1 cup dark chocolate melting wafers
1 tablespoon coconut oil or vegetable shortening
Instructions
- In the bowl of a food processor, pulse the garbanzo beans until finely chopped. Add in the peanut butter, sugar, vanilla extract, and salt. Pulse until smooth and fully combined.
- Transfer the mixture to a bowl and fold in M&M’s.
- Using a 1-inch cookie scoop, or 1 tablespoon, scoop out the dough and form into balls. Place on a parchment lined baking sheet and freeze until firm, about 30 minutes.
- In a bowl over a double broiler, or using a microwave, melt the chocolate wafers and coconut oil or vegetable shortening. Coat the cookie dough bites in the chocolate and return to the baking sheet. Allow the chocolate to set at room temperature. Store the cookie dough bites at in an airtight container in the refrigerator.
*I prefer to use baking M&M’s because I find that the colored coating does not bleed into the dough. Regular M&M’s will work just as well.
