Speedy Sweets N’ Snacks

For some reason or another, some of routine recipes never get posted. Maybe they seem too simple for me to share? Instead of just assuming that you didn’t want to see some of my favorite go-to munchies, I thought I’d share a few with you in this post.

1. Super Secret Cookie Dough– variations of this recipe have been posted at many blogs so I hadn’t bothered sharing my version until now…I’ve been making this “cookie dough” for over a year now and have made several variations (list below).

Healthified cookie dough that takes about 7-8 minutes to pull together. Plus, it’s packed with fiber, protein and healthy fats from the nut butter – this stuff is seriously addicting! I’ve even sandwiched two cookies together with this as the “filling”. Usually it doesn’t last that long and I wind up eating it with a spoon 🙂 I bet it would even be yummy as frosting on a cupcake!

What is so super secret? There are chickpeas in this dessert! It sounds ridiculous and even yucky to some but I LOVEEEEEEEE this stuff! Give it a try before you judge me, ok?

Super Secret Cookie Dough 


1 1/2 cups cooked chickpeas (if you use the ones from a can, rinse thoroughly)
1/3 cup chunky OR creamy peanut butter (almond butter, cashew butter, sunflower seed butter etc can all be subbed)
2 tsp pure vanilla extract
1/8 tsp sea salt (omit if using salted nut butter)
2 Tbsp almond milk or other non-dairy milk
3-4 Tbsp coconut palm sugar, honey, agave or a combo (my favorite is 2 Tbsp powdered coconut sugar, 1 Tbsp honey and a pinch of pure stevia to round out the flavors)
2 Tbsp flaxseed meal, almond or other nut meal or oat flour (or sub your favorite flour)
chocolate chunks, chips or carob or cacao nibs (I chopped up a portion of the Lindt bar Hint of Sea Salt – my fav! )

optional: one scoop of good tasting vanilla protein powder (I use Jay Robb’s)


1. In a food processor, add chickpeas and process until finely chopped (there might still be chunks, that’s ok). Add the peanut butter, vanilla, salt and a drizzle of almond milk until smooth and creamy.
2. Add the sweetener, flax/nut meal (and protein powder if you want the extra boost – the amount of sweetener may need to be decreased if your protein is really sweet) and process until blend well. If additional sweetener is needed, add it at this time to taste. If you need another drizzle of almond milk, feel free to add a small amount at this time (I like it thick!).
3. Stir in the chocolate chips (or chopped nuts or dried fruit) and enjoy immediately or refrigerate for a couple hours. I love the flavor straight from the food processor but refrigerating the mixture helps the flavors meld and it’s even better!

2. No-Bake Coconut Macaroons – chewy coconut bites that are egg-free, grain-free and vegan! These quick yummy morsels can be whipped up in less than 5 minutes and frozen for a sweet bite-size treat. Coconutty goodness through and through 🙂

No-Bake Coconut Macaroons 


2/3 rounded cup coconut flakes, slightly crushed with your fingers (could also use 2/3 cup shredded coconut)
1/4 cup almond flour or almond meal (or your favorite flour if you want nut-free)
1 Tbsp maple syrup, honey or agave (date paste, raisin paste or mashed banana would do the trick too)
dash of pure vanilla extract
pinch of sea salt
3 Tbsp coconut butter, melted

Optional Mix-in ideas – mini chocolate chips, chopped dried fruit chunks, lime/lemon zest, spices


1. Line a plate or small baking sheet with parchment paper or aluminum foil and set aside.
2. In a small mixing bowl, combine all ingredients until well incorporated. Using a tablespoon, pack mixture firmly to form small rounds to help stick together. Plop (yes, this is a formal baking word) onto prepared plate/sheet and freeze for 30 minutes until hardened. Enjoy!

Makes about 6-7 macaroons (can be doubled or tripled). Store in freezer or refrigerator.

3. “The Comfort Snack”aka gluten free toast with spread of choice + chia seeds + fruit. Simple? Of course, but it’s one of my favorite quick snacks or light desserts – my favorite combination is cream cheese (I love the flavor of vegan Tofutii cream cheese but it’s a guilty pleasure) but coconut butter, nut butter, ghee, or goat cheese are all delicious!

This really doesn’t need instructions – but toast a slice of your favorite gluten free bread. Remove immediately and smear on your favorite spread (about 1 tbsp or so), sprinkle with a heaping 1/4 tsp chia seeds (or flax) and top with slices of fruit (bananas are the best!). Sometimes I will even use cottage cheese as the spread; scoop a spoonful and then toast to warm the mixture, then sprinkle with chia and add the fruit.

4. Veggie Nachos – okay, okay, I know this isn’t considered healthy but I have to include another guilty pleasure – I am a completely sucker for tortilla chips, add some vegetarian refried beans, homemade salsa or pico de gallo, shredded organic cheese and fresh cilantro and I have a salty snack that I cannot resist. Everyone deserves a little indulgence occassionally, right? The only thing I am missing here is homemade guacamole

Indulgent Vegetarian Nachos 


About 14-15 corn tortilla chips (you could also use bean and rice chips like Beanitos if corn-free
1/2 cup BPA free black or pinto vegetarian refried beans
1/4 to 1/3 cup organic shredded cheddar cheese (or Mexican blend – use dairy free for vegan)
1/3 cup salsa of choice or pico de gallo
1-2 Tbsp fresh cilantro, chopped


1. Preheat oven to 375F and line a baking sheet with parchment paper or aluminum foil. 2. Spread chips on the lined baking sheet with slight overlap. 3. Drop or spread refried beans onto chips. Next, sprinkle with shredded cheese and bake for about 5 minutes or until cheese is melted. 4. Remove from oven, spoon salsa/pico over the chips and sprinkle with cilantro. Enjoy immediately!

Serves 1

*For a healthier approach, add some sauteed chopped vegetables (zucchini, onion, squash, peppers) on top of the beans prior to baking.

A few of my other favorite quick snacks are:

Fajita-Spiced Roasted Chickpeas
Protein Nut Butter Balls 
Oatmeal Raisin Cookie Dough Bites 
Chocolate Avocado Pudding
3-Ingredient Elvis Soft Serve Ice Cream

Happy Thursday! 🙂


29 thoughts on “Speedy Sweets N’ Snacks

  1. Nachos. Now you are talking my language girl. I can eat nachos every day. Hey wait, I *do* eat nachos every day 🙂 And that cookie dough business? Ummmm…YES! Holy chickpeas, I cannot wait to make that!!!

  2. OoOhh so many treats in one post! I love it 🙂
    Not a big fan of cookie dough in general but I dooo like everything else on here! Woop!

  3. Yay! You posted your recipe! And it’s amazing that they’re almost exactly the same. Crazy! Your dough looks really yummy.

    The other night we were watching a movie and someone said “noshing” and I immediately hit pause and my husband said, “natural noshing” and then giggled. It was cute. 🙂

    I haven’t had nachos in years but all I eat on them is cheese so perhaps that’s a good thing. They look yummy though! And you could have definitely made these all be separate posts. They’re all worthy!

    • Hehehe! I know, crazy right? Great minds think alike!
      I giggled when reading about the “noshing comment”, too cute! I just want to give you and your hubby and big hug 🙂
      Thanks for thinking all of these could have separate posts, you’re too sweet!

      • This is kind of random but I thought of you.

        Today he said that he wants to start a club for the boyfriends / husbands of other “healthy junk food bloggers.” He thinks it would be a good way for him and others to rant about how much they dislike healthy baked goods. And then he said the girls would get together and bake “healthy junk.” What a dumb club. The second part sounds good, though. 😀

  4. I’m glad you decided to share some of your favourite treats! I definitely want to try the first two recipes…even though I’ve seen other versions of chickpea cookie dough dip and coconut macaroons on other blogs, you can’t always guarantee that they would turn out well or suit my own tastes…so it helps knowing that you make these recipes all the time – that way I know they must be good!

  5. Oh my good giddy up, just made the chick pea “cookie dough” soooooo good. Those of you that haven’t made it yet – DO IT NOW!!! Will need to hide it at the very back of my fridge otherwise I’ll eat it in one 5minute sitting!!!xxx

  6. I think you just convinced me Nora. I HAVE to give that cookie dough thing a chance. When I decide to give chickpeas another try (I’m thinking they might not be sitting well with my body, so have been off them for a bit), this will be my way of doing it. Couple of weeks still.

    Not sure I’ll be able to wait so long. It just looks soooooo yummy! ESPECIALLY with the Fleur de Sel Lindt Chocolate. My ultimate fave too! Again, twins! 🙂

  7. THAT COOKIE DOUGH LOOKS AMAZING!!! I must make it tonight! Can you use regular flaxseed (grounded) instead of flaxseed meal? I do not have any on hand. What about stevia instead of agave? Thank you and keep it up with all of your yummy treats!

    • Hi Johanna! Ground regular flaxseed is what I use 🙂 It’s also called flaxseed meal so you are good to go! Stevia would work as long as you like the flavor, a bit of both might help balance the flavors out unless you love the taste of stevia alone. If the mixture is too thick, add a small drizzle more of milk if needed. Hope it turns out for you!

  8. Pingback: Super Secret Cookie Dough-SRC Post! | Beautiful Disasters

  9. Pingback: Super Secret Cookie Dough (healthy cookie dough choc chip snack... made with chick peas) - KEKO Cooks

  10. Pingback: Maple Coconut Macaroons | Natural Noshing

  11. Hello! I love the chickpea cookies (MMMMM!). Do you think the dough freezes well? I want to make the individual cookies, separate with wax paper & stick in the freezer for a rainy day. thoughts ?? Thank you!

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