Peanut Butter Chocolate Chip Cookie Dough Bites

chickpea-peanut-butter-and-honey-dark-chocolate-chip-cookie-640x480Peanut butter has protein but not enough per cookie to count. It's the chick peas that provide the protein. And the recipe is gluten-free.

Note: You must use natural peanut butter or the cookies will be too oily.

1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons natural peanut butter
¼ cup honey
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
½ cup chocolate chips
1. 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.
  2. 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. Bake for about 10 minutes.
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