Ingredients
- 2 cup Chickpeas (cooked)
- 1/4 cup Almond Flour
- 1/4 cup Oats
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1 tsp Sea Salt (flaky, divided)
- 6 1/16 oz Dark Chocolate (divided)
Directions
- In a food processor, combine chickpeas, almond flour, oats, maple syrup, vanilla, and half of the sea salt. Process until smooth, stopping every thirty seconds to push down the batter with a spatula.
- Transfer the mixture to a large bowl.
- Chop 1/3 of the dark chocolate and add to the bowl. Stir the batter to combine.
- Using a one-inch scoop or a tablespoon, portion out the batter into balls.
- Melt the remaining chocolate and drizzle it onto the balls. Set in the fridge for five minutes. Top with the remaining flaky sea salt. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to one week. Alternately, freeze the cookie dough bites, and allow to thaw for five minutes before consuming.
- Serving Size: One serving is equal to approximately one ball (this recipe makes 20 servings).
- More Flavor: For a sweeter cookie dough bite, add coconut sugar to sweeten without altering the texture.
- Additional Toppings: Top with freeze-dried raspberries for a flavorful addition.
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