Peanut Butter Chocolate Chip Cookie Dough Bites
Tonight I tried a new cookie recipe
- and let me tell you - yum! When I read this recipe and it said that it contains no flour, sugar, oil, butter, or eggs I had my suspicions but they just looked so good. So straight after work I made my way to the supermarket buying the missing ingredients. Prep-time took approximately 10 minutes and with bake time only being an additional 10-15 minutes, these cookies are perfect for midweek baking. Enjoy!
Ingredients: 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 (I used 100% pure nutz
) 1/4 cup (80 grams) honey (I added a bit more due to peanut butter being quite dry) 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 390 gram can and used 2 full cans ** I added in a bit of cinnamon for extra flavour** 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 10-15 minutes. Yields about fourteen cookie dough balls.
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