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Cookie Dough Cups

I lied to Bronson for the first time this week. I found this recipe that was vegan and gluten free. Those two words usually make Bronson run his hands through his hair in angst. But the cookie dough covered in chocolate looked so good -- and it was healthish, so I could enjoy it without feeling guilty. I made the dessert while Bronson was at cubscouts on purpose, so he wouldn't know what ingredients were in it. The base was a mix of oats ground up to make flour and chick peas smashed. I didn't have chickpeas so I substituted it for Great Northern Beans (YIKES). Add some maple syrup, peanut butter and chocolate chips and you've got a really runny cookie dough mix. I told Bronson they were "peanut butter cups" and he didn't seem to notice. It wasn't until 5 days later I really told him what was in it. I just knew that if he knew a can of beans was in there, he would've .... well, maybe still eaten them, I don't know.


Cookie Dough Cups:
1 can or 1 1/2 cups chickpeas (or great northwest beans)
1 TBSP vanilla
1/4 cup almond or peanut butter
1/2 cup maple syrup or agave
3/4 cup oats
1/4 tsp salt
1/4 tsp baking soda
1-1/2 cup vegan choc. chips (or just reg. chocolate chips duh)

Put oats in a food processor or blender & blend to make an oat flour. You can make it as chunky or fine as you want. Add everything but the chocolate chips to the flour and blend until a runny dough forms. Add the chocolate chips and mix in by hand.
Place cupcake liners in a cupcake pan and pour the cookie dough into them. Place these in the freezer for at least an hour before topping them with the chocolate. To make the chocolate, melt about (double boiler style) 1 and 1/2 cup  chocolate chips with 1 TBSP coconut oil on the stove, constantly stirring so it doesn't burn. Once it's done, pour over the cups and re-freeze for at least 2 hours. Store in an airtight container in the freezer.

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