Having a cupboard full of chickpeas and always making bean salad or samosa chaat, I was looking to do something a little differently with them. Loving sweets and cookies but wanting to keep it on the healthier side, when this recipe came across my path and I jumped on it!
Make sure to scrape down the bowl a few times and process again to ensure it’s very smooth. Texture is very important for these dough bites!
The original recipe indicates that you can keep them for up to a week. I think they were best right out of the oven! The chocolate was nice and gooey! 🙂
They don’t rise very much so they will be the same size from when you put them in the oven to when you take them out.
Not telling my husband what they were, he tried them and loved them! To be honest, he almost ate all of them. Haha!
Chickpea Peanut Butter Chocolate Chip Cookie Dough Bites
Prep time: 10 minutes Cook time: 10 minutes Cool time: 5-10 minutes
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons natural peanut butter or almond butter – room temperature
a pinch of salt (if your peanut butter doesn’t have salt in it)
¼ cup honey
1 teaspoon baking powder
½ cup chocolate chips
Preheat your oven to 350°F.
Combine all the ingredients in a food processor except for the chocolate chips. Process until all of the mixture is very smooth.
In the food processor bowl or in a medium bowl, turn out the smooth sticky mixture and add in the chocolate chips.
With wet hands, form into 1″ 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 10-12 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Serve right away and enjoy!
(For more tips, tricks and the original recipe see Texanerin Baking}