Festive gingerbread buckeyes made healthier and vegan-friendly thanks to one magic ingredient – chickpeas! The blind eye would never believe these two-bite treats are packed with plant-powered protein and fiber. It’s hereeee!! Happy December and Happy ALLTHINGSCHRISTMAS!
GUYS. I’m kind of freaking out over these. I mean, who doesn’t love a luscious little buckeye?! Or a crunchy, aromatic gingerbread cookie? Ugh, I wait all year to douse my life in gingerbread. Those two desserts always seem to evoke the sweetest of holiday memories. These little treats, however, take those classic holiday flavors into epic new realms.
In fact, they may be the best way to spread holiday cheer this season. Besides a spiked hot chocolate and Williams Sonoma gift card, of course. I want to hear from you guys! What is your favorite Christmas cookie(s) to bake? Any family recipes that have become a holiday tradition?
Growing up, we were never huge into holiday baking, with the exception of almond snowballs, which seemed to make an almost yearly appearance. You know, the ones you try to eat in one bite to avoid covering your whole mouth region with powdered sugar? Messy, but SO worth it.So here’s the lowdown on these golden balls of bliss. We blend chickpeas, peanut butter, molasses (a must for anything-gingerbread), pure maple syrup and spices until creamy. We then roll the dough into bite-sized balls while trying to not inhale every last bit because it’s irresistibly delicious. Then we dip each glorious ball into melted chocolate and either pop them directly into our pie holes, or go the responsible route and let them set until they firm up.
It’s SO easy and fun, friends. The hardest part is to not eat a massive amount of dough and/or chocolate during the process.
And the best part is that you cannot taste the chickpeas ONE bit. Trust me. Not a single blind taste-tester would ever believe their lusciousness was attributed by beans. They’re the perfect holiday dessert to bring to parties, cookie swaps, or office gatherings. Especially since they’re discretely healthy (shhh!). They can made up to two days in advance and stored in an airtight container for your convenience, too.
Simple, easy, and brimming with all the holiday feels. Please jump on this buckeye bandwagon with me. I promise your life will forever be changed. CHEERS!If you make this recipe, be sure to tag #dishingouthealth so I can see your beautiful creations!
- 1 cup chickpeas, drained and thoroughly rinsed
- ½ cup natural creamy peanut butter
- 2 tbsp molasses
- 2 tbsp pure maple syrup
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp sea salt
- 1 cup semi-sweet chocolate chips
- Place chickpeas in a food processor. Blend for 10-15 seconds, until finely ground. Add peanut butter, molasses, maple syrup, cinnamon, ginger, and salt. Blend for about 1 minute, until ingredients form of a smooth ball of dough.
- Roll dough in 12-14 balls. Place on a parchment paper lined baking sheet. Chill for 30 minutes.
- Place chocolate chips in a microwave-safe bowl. Heat in 20 second increments for about 60-80 seconds, until melted, stirring well.
- Dip buckeyes into chocolate and place back on parchment paper. Let set for ~10 minutes, until chocolate hardens. Store refrigerated in an airtight container.
If making vegan or dairy-free, use Enjoy Life chocolate chips