Peanut Butter Chocolate Chip Cookie Dough Bites
NO FLOUR, NO OIL, NO WHITE SUGAR
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- 1 1/4 cup(s) canned chick peas well-rinsed and patted dry with a paper towel
- 2 teaspoon(s) vanilla extract
- 1 5/8 cup(s) peanut *** NATURAL!!! butter must be natural or it comes out far too oily
- 1/4 cup(s) honey or agave syrup
- 1 teaspoon(s) baking powder
- 1/2 cup(s) chocolate chips
- 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.
This recipe is a personal recipe added by beautigredoux and has not been tested or endorsed by MyRecipes.
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Peanut Butter Chocolate Chip Cookie Dough Bites Recipe at a Glance
- COURSE: Cookies