{this post contains affiliate links}
With the 4th of July next week, you didn’t think I would leave you high and dry without a red, white and blue treat, did you? Of course not!
These cookie dough bites are no bake, {perfect for summer-time when you don’t want to turn your oven on} gluten free, egg free and dairy free {lots of free!…like freedom…like the 4th of July…ha, I just kill myself!}.
Every year my dad’s side of the family gets together on the 4th of July for a cook-out in a park. It’s always so great to catch up with everyone that I don’t get to see on a regular basis, and there’s always a ton of great food! Everyone signs up for some appetizer, side or dessert to bring, and I’m pretty positive everyone knows that I will always bring a dessert along. This year is no exception.
I knew I wanted to make a dessert that would be picnic friendly, easy to eat and a good-for you dessert. These red, white and blue cookie dough bites fit that bill perfectly. They’re bite sized, so they’re perfect for grab and go eating. Plus they’re made with blended chickpeas {looks a lot like cookie dough doesn’t it?} which adds a lot of moisture and protein.
Not only is there protein from the chickpeas, but there’s also plenty of protein from the oat flour so you only need one or two to satisfy that sweet tooth. Speaking of sweet, oat flour adds a nice slight sweetness, but these bites needed additional sugar to make them taste like raw cookie dough. So I added this organic powdered sugar
, organic sugar
, honey and pure maple syrup that helped to hold everything together. Then drizzle melted white chocolate on top and sprinkle on festive blue sprinkles and you’re ready for your 4th of July picnic!
I hope you enjoy these patriotic cookie dough bites! If you make these for your 4th of July picnic, make sure to take a picture and #ionlycameforthecake on Insta!
- 1 (15.5 oz) can garbanzo beans, drained and rinsed
- 1 tsp. vanilla
- ¼ cup unsweetened vanilla almond milk
- ¼ tsp. salt
- 1 ¾ cup GF (gluten free) oat flour
- 1 ½ tsp. xanthan gum
- 1/3 cup natural sugar
- ¼ cup packed organic brown sugar
- ½ cup organic powdered sugar
- 2 Tbsp. honey
- 2 Tbsp. pure maple syrup
- Red gel food coloring
- ½ cup white chocolate chips , divided
- ½ tsp. melted coconut oil
- Blue sprinkles for decorating
-
In a blender jar, add the garbanzo beans, vanilla, almond milk, and salt. Blend on medium speed until garbanzo beans are smooth.
-
In a medium-size bowl, whisk together the flour, xanthan gum, and sugars.
-
Pour the wet ingredients into the dry and add the honey and maple syrup. Mix until flour and powdered sugar are completely incorporated.
-
Add a few squeezes of red food coloring, mixing and adding additional coloring until desired red-ness is reached.
-
Fold in ¼ cup white chocolate chips. Place in the refrigerator to chill for 10-20 minutes.
-
Line a large baking sheet with parchment paper and roll the batter into 20 balls.
-
In a small bowl melt the remaining ¼ cup white chocolate chips in the microwave. Stir in the coconut oil so that the white chocolate will drizzle better.
-
Dip a spoon in the melted white chocolate and drizzle over the cookie dough balls. Sprinkle the sprinkles on right away so that they stick to the white chocolate {they dry quickly}.
-
Keep in an airtight container in the fridge until ready to serve.
Note: if the batter is too “goopy” {that’s a word right?} add more oat flour, or you can lightly spray your hands with flour baking spray to keep the dough from sticking while rolling.
