Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites (gluten-free with vegan and dairy-free options)
Texanerin Baking
Texanerin Baking
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Ingredients

  • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel1
  • 12 teaspoons vanilla extract
  • 11/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature2
  • 11/4 cup (80 grams) honey (agave or maple syrup for vegan)
  • 11 teaspoon baking powder3
  • 1 a pinch of salt if your peanut butter doesn't have salt in it
  • 11/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)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.
  • 1 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.
  • 1 With wet hands, form into 1 1/2" 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.
  • 1 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.
  • 1 Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Instructions

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