Peanut Butter Chocolate Chip Cookie
Dough Bites
Finally!! I FOUND it! DONT want to
lose this again - DON'T be like me! SHARE to save this on your wall!!
You won't believe it!!!!!!
NO FLOUR, NO OIL, NO WHITE SUGAR
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 (can use PB2 from gym
to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
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 400 gram can, 240 grams without the
water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1
part baking soda + 2 parts arrowroot.
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 minutes.
Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST
use natural peanut butter
Larry Kenneth Griggs shared Rhonda Diane Huguley's photo.