Peanut Butter Chocolate Chip Cookie Bites

Before I tell you the ingredients in these cookies, let me begin by telling you how delicious they were so hopefully you will be as intrigued as I was by the ingredients that you just can't not make them. I found this on another blog, http://www.texanerin.com/ via Pinterest. This lady is a genius. Check out her other recipes because everything looks great!! These cookies are made with chickpeas (no, that is not a typo) and honey. The cookie dough isn't the best cookie dough I have ever tasted, but it certainly isn't the worst. The original blogger did not care for her cookies room temperature and likes to warm them in the microwave or oven before eating, but I liked mine cold, of course all cookies are best right out of the oven!

I added a rinsed can of chickpeas, vanilla extract, peanut butter (Peter Pan creamy brand for me), honey, and baking powder to my food processor. Process everything until mixture is smooth with no lumps. Stop to scrape down the sides of your bowl with a spatula and process some more. 

Everyone in the processor

Add chocolate chips and pulse a couple of times to incorporate them into the mixture.

Ready to pulse in chocolate chips

This mixture is very sticky so wet hands work best. I had to re-wet my hands every third cookie. Roll dough into small balls, about a 1.5" wide onto a parchment paper lined cookie pan. 

Ready for the oven

Put cookies in a preheated 350 degree oven for 10-15 minutes (mine actually went 20).

Do I have to wait for them to cool?

Eat up!! And have seconds and thirds since there is no added sugar or flour!

Ooey gooey chickpea heaven

This made 20 cookies for me.

Blogged on http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip.html

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 
1/4 cup (80 grams) honey
1 teaspoon baking powder
Pinch of salt if your peanut butter doesn't have salt in it
1/2 cup chocolate chips

Preheat oven to 350 degrees. 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 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 about 10 minutes. Yields about fourteen 1 1/2" cookie dough balls.Pin It