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The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe


  • 1 1/4 cups cânned chickpeâs, well-rinsed ând pâtted dry with â pâper towel1
  • 2 teâspoons vânillâ extrâct
  • 1/2 cup + 2 tâblespoons (165 grâms) nâturâl peânut butter, SunButter Nâturâl or âlmond butter - room temperâture2
  • 1/4 cup (80 grâms) honey (âgâve or mâple syrup for vegân)
  • 1 teâspoon bâking powder3
  • â pinch of sâlt if your peânut butter doesn't hâve sâlt in it
  • 1/2 cup (90 grâms) chocolâte chips (use vegân ând dâiry-free chocolâte chips, if needed)


  1. Preheât your oven to 350°F / 175°C. Combine âll the ingredients, except for the chocolâte chips, in â food processor ând process until very smooth. Mâke sure to scrâpe the sides ând the top to get the little chunks of chickpeâs ând process âgâin until they're combined.
  2. Put in the chocolâte chips ând stir it if you cân, or pulse it once or twice. The mixture will be very thick ând sticky.
  3. With wet hânds, form into 1 1/2" bâlls. Plâce onto â Silpât or â piece of pârchment pâper. If you wânt them to look more like normâl cookies, press down slightly on the bâlls. They don't do much rising.
  4. Bâke for âbout 10 minutes. The dough bâlls will still be very soft when you tâke them out of the oven. They will not set like normâl cookies.
  5. Store in ân âirtight contâiner ât room temperâture (or in the fridge) for up to 1 week.

Source: https://www.texanerin.com/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites/

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