Life is too short, go ahead have a little fun and enjoy dessert. But having fun shouldn't mean you need to compromise your health. These chickpea cookies are made with no flour, no oil, no white sugar. They are grain-free, gluten-free, dairy-free and vegan.
The best part is that I don't need to purchase the expensive, processed gluten free flours which are no more, and often less nutritious than regular flour. Thanks to my friend Lacie for sharing this with me, and to the Texin named Erin for posting it.
For those, like myself, who like to experiment with recipes I suggest reading her notes first, visit texinerin.com.
Remember that just because these are a healthier alternative to regular chocolate chip cookies that doesn't give you an excuse to inhale the whole recipe all at once...trust me you will be tempted. The calorie content is still a bit high but at least your body can utilize the nutrients it gives you.
Peanut Butter Chocolate Chip Cookie Dough Bites
Prep Time: 8 min
Cook Time: 10 min
Ready in: 18 min
Yield: 14x1" cookies
- 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- ½ cup + 2 tablespoons (165 grams) natural peanut butter or almond butter - room temperature
- ¼ cup (80 grams) honey (agave or maple syrup works too)
- 1 teaspoon baking powder
- a pinch of salt
- 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 1½" balls. Place onto a Silpat or 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. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
- a pinch of salt if your peanut butter doesn't have salt in it
- ½ cup (90 grams) chocolate chips (use vegan and dairy free chocolate chips, if needed)
- My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
- Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
- If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
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