Looking for a healthy snack? Craving a sweet treat with your coffee without feeling guilty? Are you a fan of chocolate chip cookies but can’t eat gluten?
If you answered yes, this recipe is for you. We first discovered it in a charming little café in Málaga, one of those places where every bite is a delightful surprise.
We weren’t quite sure what to expect when we ordered a gluten-free cookie dough, but with the first bite, we looked at each other and knew it was love at first spoonful. Its smooth and creamy texture, with the crunchy contrast of chocolate, instantly won us over.
Since then, we haven’t stopped making it at home, and today we want to share it with the entire Glutendtrotters community. It’s perfect as a snack or to enjoy with coffee instead of classic cookies. If you love homemade, gluten-free sweets, we promise this recipe will win your heart just like it did ours.
Let’s get to it!
Time: 20 minutes (+ chilling)
Servings: 8
Difficulty: low
Ingredients
For the Dough:
- 200g cooked chickpeas (drained)
- 60g peanut butter
- 30g date paste
- 30g almond flour
- 40g 85% chocolate, chopped
For the Topping:
- 40g 85% chocolate
- 1 teaspoon butter
- A pinch of flaked sea salt (optional)
Instructions
- Prepare the dough: Rinse and drain the chickpeas well. Blend them with the peanut butter, date paste, and almond flour until a homogeneous dough is formed.
- Add the chopped chocolate and mix well.
- Form the base: Spread the dough into a rectangular mold lined with parchment paper. Level it well to an even thickness of about two fingers. Place the mold in the fridge and let it chill for at least 30 minutes for the dough to firm up.
- Prepare the topping: Melt the chocolate with the butter using a double boiler or in the microwave (in 30-second intervals), stirring until you get a fluid mixture.
- Cover and chill: Remove the dough from the refrigerator and pour the melted chocolate evenly over the top. If you like contrasting flavors, sprinkle a few flakes of sea salt on top.
- Return the mold to the fridge until the chocolate topping is completely solid (approximately 1 hour).
- Unmold and cut: Once firm, unmold the mixture by flipping it over so that the chocolate topping is on the bottom. Cut into bars or portions of your preferred size.
💡 Tip: These bars keep well in the fridge for several days and make perfect gluten-free energy snacks.
Who would have thought that a note on a whiteboard would forever change the world of ice cream? While this Gluten-Free Cookie Dough recipe has little to do with Ben & Jerry’s legendary creation, it retains the essence that made it irresistible: creaminess, cookie flavor, and the unmistakable crunch of dark chocolate.
Now it’s your turn: will you give it a try? Tell us in the comments what you think or how you’ve adapted it to your taste.
And if it has won you over as much as it has us, share the recipe with other #Glutendtrotters so they can enjoy it too!
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