In my NEW search to figure out how to eat healthier and not know it, I found this recipe. Wahooooooooo, hidden protein.
Please let me know if they are as good as they look because I have to buy all the ingredients except for the chocolate chips. . .
Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites
Ingredients:
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 (commenters have used agave with success!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Directions:
- 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 Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls.(Hmmm. A simple hand-press to create Normal? – This could be a new therapeutic technique *. . . ) They don’t do much rising. (No kidding)
- Bake for about 10 minutes.
Yields about fourteen 1 1/2″ cookie dough balls. (or 2 enlarged balls, 7″ x 10″)
Texanerin Baking writes:
CURIOUS to the MAX 
I’ve made cookies and muffins with beans. I found chickpeas often leave a bean flavor, I prefer using Cannelli beans (white kidney beans), or Norther Beans. They have a milder flavor.
I love chickpeas, just not as a flour replacement. I even have some chickpea flour, it wasn’t my favorite either.
I often use almond flour, quinoa flour (a complete protein), and flax meal when baking. I really like the quinoa flour…and the almond flour too. The flax meal I add for health, but it makes things a bit more whole grain tasting. However, this combination makes a great healthy bread…and a wonderful base for banana bread.
I’ll have to give these a try. But I’m doing weight watchers, I’d have to figure out the point value first. : )
(I’ve lost 14 pounds..have plateaued the last couple of weeks..think I’ve haven’t been eating as well. I lost the first 14 lbs in one month. Time to get serious again…just 50lbs to go.) : P
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Wendy,
Thanks for the tip on using white kidney or norther beans and quinoa flour!
And 14 pounds that’s incredible. You go girl!
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I’m addicted to a lot of deserts….good biscotti’s, ice cream especially….
This is a good substitute at night for me. I saw it on Dr. Oz.
I use all organic ingredients
small ripe banana’s
chopped nuts, coconut, dark chocolate pieces (70%)
I buy fair trade organic chocolate bars and chop a few squares.
roll banana’s and press into mixture. If they start loosing shape
I just pinch them back into shape.
Put in freezer (I put them on a dish) for 3-5 hrs. and
then cut into pieces.
These satisfy my night cravings and are DEEElicious:)
Another substitute I use is, some 2% plain organic yogurt,
berries, peaches, kiwi, mix, drizzle 1 tsp. or less honey, nuts.
In the summer, I chop up mango’s, papaya’s as well
I think the yogurt make’s it more filling.
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Ida,
I’m still using your smoothie ideas for a night snack. Thanks for the banana pop idea – it sounds yummy.
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These cookies may be delicious but I will never know as I seem to be allergic to heathy things as noted by my long term friendship with a “nut” who I dearly love.
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Bernice,
Allergic? Do you break out into song? Have an itch for girl time? Blow (your nose) off responsibilities?
You might think about carrying an epi-pen.
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