Peanut Butter Chocolate Chip Cookie Dough Bites

tworthen79
tworthen79 Posts: 1,173 Member
in Recipes
cookie_zps14d98d23.jpg


1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.

Replies

  • tworthen79
    tworthen79 Posts: 1,173 Member
    I've heard of others replacing the PB with Nutella. :love:
  • tworthen79
    tworthen79 Posts: 1,173 Member
    ..
  • frankyk89
    frankyk89 Posts: 173 Member
    bump!
  • tworthen79
    tworthen79 Posts: 1,173 Member
    bump
  • Equina
    Equina Posts: 59 Member
    bump
  • akarney
    akarney Posts: 124 Member
    bump
  • toothfairy2717
    toothfairy2717 Posts: 39
    I've made them and DELICIOUS! I'm going to try again with PB2 =)
  • AleciaG724
    AleciaG724 Posts: 705 Member
    These look amazing - has anyone put the Nutritional info in yet?
  • Acg67
    Acg67 Posts: 12,142 Member
    cookie_zps14d98d23.jpg


    1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
    2 teaspoons vanilla extract
    1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
    1/4 cup (80 grams) honey (agave would be amazing too!)
    1 teaspoon baking powder**
    a pinch of salt if your peanut butter doesn’t have salt in it
    1/2 cup (90 grams) chocolate chips

    * My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

    ** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

    Directions:
    Preheat your oven to 350°F / 175°C.

    Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

    Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

    With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

    Yields about fourteen 1 1/2″ cookie dough balls.
    *** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.

    If you're going to be using sugar, choc chips and pb, why use the chickpeas at all and instead use flour and you know make actual cookie dough

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