The kids wanted to make Christmas cookies. I've made gluten and dairy free sugar cookies that looked good, but am not thrilled with the way they taste. I decided to do some poking around on the internets and see if I could find another treat that we had ingredients for. A large pot of garbanzo beans had just finished cooking when I came across this recipe for vegan chocolate chip cookie dough truffles. They are grain-free, full of protein, and covered in chocolate. Three things that make them worth a try in my opinion. They were really quick to make in the food processor, and not a lot of mess. After scooping the dough onto a cookie sheet, they did need to firm up in the fridge for about 15 minutes to be able to handle them enough for dipping into the melted chocolate. If we make them again, I'll definitely make them smaller so the dough-to-chocolate ratio is better, and they are more bite sized. The taste is pretty good, possibly a bit "healthy" tasting, but if you didn't know there were beans in there, you'd never know there were beans in there. The girl gave a big thumbs up, but the boy is on the fence (however, he's not feeling well enough to want to eat chocolate, so his vote won't count here.)
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