No-Bake Bourbon Cookie Dough Squares

For the last few months, I’ve seen chickpea cookie dough dip taking off on Pinterest. I take this as a good sign, as people are trying to incorporate healthier items into their diets.

In my case, I didn’t want to make a dip, because I didn’t have anything to dip into it! If you’ve been following my blog, I’ve been trying to follow The Blood Type Diet, at least for six months. Have I had slip ups? Oh yeah. But for the most part, I’ve done pretty well and do feel like my digestion is better. Anyhoo, gluten is not part of the diet. Sure, I could buy GF pretzels or something like that, but I don’t need the extra food. Instead, I decided to make this cookie dough stand alone!

The trick to these cookie dough bites is to add a little coconut flour to solidify the mix. That way, the dough can set and you can cut the squares easily. Another trick is to get the dough nice and creamy. Some people may complain that chickpeas make the dough gritty, but that doesn’t have to be the case. Make sure that you process the dough for at least 3 solid minutes.

This dip is no-bake – and more importantly – gluten-free, vegan, and refined sugar-free. It’s a sweet treat that you don’t have to feel guilty about. If you don’t have coconut flour, you could always sub it out for oat flour (ground up oats).

No-Bake Bourbon Cookie Dough Squares

Recipe by Aileen MetcalfCourse: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 can of chickpeas, drained (15 oz)

• 3 T. almond butter

• 5-6 T. pure maple syrup

• 2 T. coconut oil

• 2-3 T. vanilla-infused bourbon (learn more about infusing your own liquors!)

• pinch of sea salt

• 1-2 T. coconut flour

• 1/3 c. mini chocolate chips, like Enjoy Life

Directions

• In a food processor, combine all of the ingredients except for the chocolate chips. Process the mixture, scraping the sides regularly to make sure everything is incorporated. You should process the dough for at least 3 minutes total until everything is perfectly smooth.
• Stir in the chocolate chips by hand.
• Pour the dough into a parchment-lined pan, about 8×8 in size. Smooth out the dough. Freeze the dough for 1-2 hours.
• When you’re ready, pull the parchment (and dough) out and cut the dough into bite-size pieces. I think that using little candy liners make the bites look extra cute and fancy. I topped each bite with some chocolate coconut whipped cream (just added a few teaspoons of cocoa powder to the cream) and some of my chocolate decorations.