Select Page

Cookie Dough Monsters

by | Jun 7, 2017 | Sweet Treats | 2 comments


After months of drought Cape Town has been hit by a monstrous storm! With schools closed for the day, and house-bound kids driving each other CRAZY, I got them to do something fun and rewarding.

They created these fun cookie-dough monster cookies and while still warm and gooey out of the oven, we gobbled them up with a hot cup of chai latte while watching a family movie and listening to the thunderous rain.


(Makes about 15 cookies)

1¼ cups canned chickpeas (well-rinsed and dried)

2 teaspoons vanilla extract

½ cup (heaped) peanut butter

¼ cup honey (you can use agave or maple syrup)

1 teaspoon baking powder

Pinch of salt (if peanut butter is unsalted)

½ cup dark chocolate chips (or chopped up dark choc slab)



Preheat oven to 175°C.

Combine all the ingredients (except for the chocolate chips) in a food processor and process until very smooth. The mixture will be very thick and sticky.

Stir (or use hands) to mix in chocolate chips.

Drop spoonfuls of dough on a lined or greased baking sheet.

The mixture will be very sticky so wet your hands if shaping by hand.

Bake for approximately 8-10 minutes. The dough balls will be soft when you take them out of the oven (they do not set like normal cookies – they will be slightly darker on the outside but still gooey like cookie dough in the centre).


The cookies won’t rise so there’s no need to leave big gaps between them on the baking sheet.

They are delicious as raw cookie dough or warm out of the oven.

These make a fun Halloween party food. See the article I did on Halloween kids food in the Savour Magazine –


  1. Georgie

    I was given 30 mins notice to complete a birthday snack brief for my daughter’s riding friends down at the yard. They are all small humans, but with ridiculous appetites. Plus, being around horses, sugar rushes are ill advised. Plus her riding teacher has high no-junk standards! yes, a daunting brief.
    Happily, for these challenging moments there are cookie dough monsters! So speedy to whip up, & so easy to customise should you wish to. No reason why you would as are simply delicious as is, but I’d promised something more along brownie lines so I added 1 heaped tbsp raw cacao. I also had a cup of almond grounds lying around from my almond milk batch, so threw those in in the name of waste-free living!
    One of the girls in the group has a peanut allergy, so I subbed in almond butter. And a ton of 70% dark choc splinters.
    I took them down fresh & gooey from the oven, sprinkled with little red sugar hearts (because birthday treats qualify for a happy little dusting of hedonism); i was mobbed! That speaks for itself, but in case more tasting notes are needed, I then finished off the batch shamelessly after the birthday girl had gone to bed, purely in the name of research.
    Even once cool & set, they still hang onto that irresistible cookie dough magic on the inside. Not too sweet but texturally just heaven, with a nutty chocolatey hit. Love em, bring on the birthdays, or just any days really…

    • In All Honesty

      Thank you Georgie! I love the idea of adding cacao, almond pulp and almond butter. I think I’m going to give your version a go!


Submit a Comment

Your email address will not be published.

Vegan Carrot Cake with Macadamia & Cashew Frosting

Vegan Carrot Cake with Macadamia & Cashew Frosting

Growing up carrot cake was always at every family get together, and once I left home I would make the same family recipe for my friends. It was high time to try a plant-based version so I could enjoy my favourite cake again. I thought the cream cheese frosting would...

Healthy Vegan Buckeyes with Popped Quinoa

Healthy Vegan Buckeyes with Popped Quinoa

You want to hear the story of how these delights came about? So, we were invited to a vegan bake-sale picnic in De Waal Park in Cape Town. Why have I never been there before? A serene and green park amidst the hustle and bustle of the city. Sunshine, shady trees,...

Pin It on Pinterest

Share This