Chickpea Cookies

This is one I found on Pinterest and thought would be good.Those food pics are always sooo convincing. 

 When it comes to recipes, Pinterest is either a hit or miss. 

 This was a hit! Thankgoodness..I hate wasting food, time, an energy for a blah recipe.  

 The kids loved these little bites and I loved that it was good for them (no flour, no oil, no sugar....not that I'm a health nut but sometimes I like to try)! 
#Winning!

If you want to get all the healthy facts, more pics, and whatevers you can find it HERE!
The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient | texanerin.com
Yes. They do taste as good as they look.  
The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no flour, no sugar and no oil! Gooey, quick and easy with a surprise ingredient! | texanerin.com
P.S. They are pretty small so make plenny!

Here's the recipe!

  • Prep Time: 
  • Cook Time: 
  • Ready in: 
  • Yield: 14 1" cookies

Ingredients

  • 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
  • 2 teaspoons vanilla extract
  • ½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature
  • ¼ cup (80 grams) honey (you can use agave or maple syrup with success!)
  • 1 teaspoon baking powder
  • a pinch of salt if your peanut butter doesn't have salt in it
  • ½ cup (90 grams) chocolate chips 

Directions

  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. If you don't have a food processor then get a potato masher, roll up them sleeves, and mash away your troubles. 
  2. 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.
  3. With wet hands, form into 1½" balls. Place onto a 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.
  4. 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. They won't spread out so you can fit plenty on one pan. 
  5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

My notes:

-make double the recipe..these are yumm yumm in the tumm tumm

-they taste better warm. They taste kinda "beanish" if you eat them the next day cold. They'll still be good though..just a little "beanish" (but it's not like you'll have leftovers anyways). 

-If you don't have natural peanut butter...just use regular peanut butter. They'll come out a lil greasier than normal but I don't mind it all. The chocolate and peanut butter flavors cover everything so nicely. 


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