I’m late to the Valentine’s Day party. Sure, I made some pink foods, but I missed the day completely. So, even though this is late, I hope you all had a wonderful Valentine’s Day! Something I’ve realized is that whenever there is love, there is always conflict. How many times do we see conflict? Like, all the time, right? I’ve always had conflict between cookie dough and the flavor lemon. I’ve never made lemon cookies. Or lemon cookie bars.
But now I’ve made lemon cookie dough truffles.
Absolutely no conflict there.
I’ve never had cookie dough that didn’t have peanut butter or chocolate so this was a totally different sense for my taste buds. Cookie dough that was tart! The truffles have the texture of cookie dough, but more textured. The oats and the beans create a dryer texture that is balanced by the lemon juice and honey. So it is still moist and thick, but has the sweet and sour that we all know we love, even if we won’t admit it.
These will have you singing your praises, no matter what your former preconceptions of lemon cookie dough might be. Or cookie dough made from beans.
Ok, yes, these are not your normal truffles. But you really can’t tell, unless you are really looking for a different texture. The flavor is unaffected, but it is a little more textured. These truffles aren’t completely smooth, but I like having a little chew in my cookie dough. Between the oats and the beans, these are packed with fiber and protein. If I worked out, these would make a fantastic post workout snack 😉 And if you are like me, they make an incredible “I’m hungry and want something sweet while I’m reading a good book” snack. I’ve eaten almost the entire batch, with a little help from my siblings. It is hard work sharing amazing little cookie dough truffles like these. *pops another in mouth*
Conflict – I feel like I’ve had way too much of it this past week. There will always be things I don’t agree with, but this week, I’ve seem to run into my fair share. I’m grateful we live in a country where we have the freedom to agree and disagree and I’m grateful God made us differently. If we were all the same, we would never learn anything new. But sometimes, I wonder how other people don’t see things the way I see them. Life isn’t as black and white as I believe (I’m incredibly black and white … it has its advantages and disadvantages) I get that. But being open minded and gracious are not my strong points. I read a couple years ago how any conflict is the opportunity to choose the right thing. I always seem to remember that after I say the wrong thing, but no matter how I act, it is still true.
God has really been showing me that He had to endure all sorts of conflict while He was on earth. I mean, look at His interactions with the Pharisees. Could there have been more annoying people? They were constantly creating grey areas into black and white areas and vice versa. Yet He treated them with grace. Even if He was pointing out their error, He was doing it in love. I know I have the power of Christ to treat people with love. I don’t like choosing to. But if I can make cookie dough out of beans, and make cookie dough lemon flavored, then I can choose to love people, despite the conflict I find unavoidable. Christ’s love is based on unconditional love and I can’t make the love He gave me conditional simply because I don’t want to. I’m sure being crucified wasn’t on Jesus’ “want to” list. But He did it because He loves me. *sigh* I have no right to go to death over things like sports or end of the year parties. What is important is being gracious and loving. I want to be remembered for that, not for being right. Valentine’s Day is a wonderful reminder that love is true love is selfless and gracious, no matter what.
- 1 can chickpeas (garbanzo beans)
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- ¾ cup oats, ground into a flour
- ½ cup sweetener (I used ¼ cup honey and ¼ cup white sugar)
- Drain and rinse chickpeas.
- Blend chickpeas with lemon juice and zest in a food processor until smooth.
- Add oats and sweetener and blend again.
- Scoop into one tablespoon balls and place on a lightly greased baking sheet.
- Freeze for 10 minutes.
- Remove from freezer and place in refrigerator for 30 minutes.
- Put truffles in an airtight container and store in refrigerator.
- Notes: The truffles are stored in the freezer first to firm up the dough. Then they will be fine in the fridge. You can't continue to store them in the freezer or they will be too hard to eat.