Nut free gluten free raw vegan Mother Butter chocolate covered cookie dough truffles

Mother Butter Chocolate Covered Cookie Dough

            Nut free gluten free raw vegan Mother Butter chocolate covered cookie dough truffles

It’s time for another sneaky chickpea treat (go check out the brownie batter dip if you missed it!). Seriously- when blended with Mother Butter and maple syrup, you’ll have no idea that the chickpeas exist. Fold in some chocolate chips and you definitely won’t. 

What you will recognize as fact is that this tastes like Tollhouse but is actually good for you! This is because of the fiber and protein from the Mother Butter and chickpea combo, which keeps it vegan (and safe to eat raw!*) while adding all of the other nutrition you count on from MB. The quick dip in chocolate is not 100% required, as this dough is awesome on its own, but it does add a boost of one more nutrient: joy.

Equipment: food processor or high speed blender, measuring cups, measuring spoons, spatula, fork or small spoon, two small bowls, sheet tray, parchment


  • ¾ c chickpeas (about half of a 15 oz can)
  • ¼ c Mother Butter
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • 1 Tbsp milk of choice
  • ¼ tsp salt
  • ¼ c flour (see tips/swaps for info)*
  • ¼ c chocolate chips or chopped chocolate, plus around ½ c for coating
  • Method:

    • Add chickpeas, Mother Butter, maple syrup, vanilla, milk, and salt to the blender or food processor. Blend on high speed until smooth.
    • Transfer chickpea dough to a bowl and use a spatula to stir in flour and ¼ c chocolate chips.
    • Refrigerate cookie dough for 30 minutes. 
    • After chilling, scoop and roll dough into 1 tbsp balls onto a parchment lined sheet tray. Freeze for 15 minutes.
    • Melt additional ½ c chocolate in the microwave in 15-20 second increments. 
    • Use a fork or small spoon to dip cookie dough balls into melted chocolate. Roll to coat.
    • Transfer back to a parchment lined sheet tray to set.
    • Store in the freezer. Pull out a few minutes before eating to thaw.


    • For chocolate cookie dough, use chocolate Mother Butter instead of original and add 1 Tbsp cocoa powder.
    • *To keep these gluten free, use oat flour, almond flour, or gluten free 1-1 flour. If using gluten free flour or all purpose, the flour needs to be heat treated for safety. Raw all purpose or gluten free flour can potentially carry foodborne pathogens. To heat treat, microwave more flour than the recipe calls for (about 1 cup) on a plate in 15 second intervals, stirring with a fork so heat is evenly distributed. It should reach a temperature of 165 degrees Fahrenheit with a thermometer. The time this takes can vary depending on microwave strength. Extra heat treated flour can be stored as you would regular flour for future use.
    • Milk or white chocolate can be used for the dough or the coating.


    About The Author: Olivia Portelli

    Olivia is a Certified Master Level Nutrition Consultant through American Fitness Professionals & Associates. A graduate of the Restaurant School at Walnut Hill College and former Philadelphia pastry chef for Starr Restaurant Group, she decided to help people with health and wellness after spending a decade working in professional kitchens preventing her own burnout through lifestyle, nutrition and movement. She is passionate about the fact that healthy food can taste great and loves to blend her cooking and nutrition knowledge!
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