I discovered these last week.
(This post may contain affiliate links)
Between a great love for hummus and these cookies, I now own a Costco sized back of chickpeas. Good heavens.
As I cook my way through different recipes for treats, I'm amazed by the number of choices out there that don't include sugar and don't make me feel like I'm settling
Don't get me wrong, I've tested several duds, with the puppies employed for proper disposal. But I've tested some winners as well.
This is a winner. It really is
No flour, oil, or white sugar in sight
The first evening I made them as directed
My husband and I ate one or two more than we should have. “Huh, are we out of cookies?”
A couple of nights later, I decided to make them again. This time squishing them down just a bit, so they were cookie-shaped
Yep, Just as good
Hummm .. it sure would be nice to have just the dough (their texture is incredibly similar to cookie dough)
I have now stopped. They freeze well
~Adapted from texanerin.com
Peanut Butter Chocolate Chip Cookie Dough Bites
- 1 ¼ cups cooked (or canned) chickpeas, well-rinsed and patted dry
- 2 tsp vanilla
- ½ cup + 2 Tbsp natural peanut butter
- ¼ cup honey (or maple syrup)
- 1 tsp baking powder
- a pinch of salt (if your peanut butter is unsalted)
- ½ cup chocolate bar shavings (I like 70% or greater bittersweet or dark)
- Preheat your oven to 350° F.
- Process the chickpeas in a food processor until they're very smooth.
- Add the rest of the ingredients (except the chocolate) and process again. If the dough seems a bit too stiff, add honey, a little bit at a time
- Add the chocolate, stirring if you can, or a couple more pulses. (The dough will be thick and sticky)
- Refrigerate the dough for 10 or 15 minutes before using, so it's a bit easier to work with.
- Form into balls.
- (They don't rise much, so if you'd like them to look like regular cookies, press them down ever so slightly)
- Bake for 10 minutes (ish). Until the sides are starting to firm up.