Chickpea Cookie Dough Energy Balls
My college friends used to call me “Mama Ridge.” I’d constantly have chocolate chip cookies on deck for the Brooksiders to scavenge after a night out in Columbia, Missouri. Chickpeas, also known as garbanzo beans, are packed with fiber and protein. According to Medical News Today, chickpeas contain a mineral called selenium. This mineral helps enzymes of the liver to function properly and detoxify some cancer-causing compounds in the body. Selenium can also help prevent inflammation and decrease tumor growth rates. This recipe also contains cacao nibs, which are a great energizer for the body.
Serves: 12 bites
Hands-on time: 15 minutes
Total Time: 15 minutes
1 ½ cup cooked chickpeas (or one 13.5 oz. can)
3 tbsp pure maple syrup
2 tbsp cashew butter or other nut butter
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp sea salt
2-3 tbsp cacao nibs or mini chocolate chips
- Preheat oven to 400℉. Line cookie sheet with parchment paper.
- Spread the chickpeas in one layer on the cookie sheet and roast for 15 minutes or until dry to the touch and a little toasted. Remove and let cool for a moment.
- Add chickpeas, maple syrup, nut butter, vanilla extract, cinnamon, adaptogens and salt to a food processor. Process until smooth. Pause and scrape down sides if necessary. It should look like the consistency of regular cookie dough.
- Transfer to a mixing bowl and mix in cacao nibs. Roll into tablespoon-sized balls and store in an airtight container in the refrigerator or freezer.