APRON AND PANS - PEANUT BUTTER CHOCOLATE CHIP COOKIE BITES
Ingredients
1. One one-quarter cups canned* chickpeas, well-rinsed and patted dry with a paper towel.
2. 2 teaspoons vanilla extract.
3. 1/2 cup + 2 tablespoons (165 grams) natural peanut butter.
4. 1/4 cup (80 grams) honey.
5. 1 teaspoon baking powder.**
6. A pinch of salt if your peanut butter doesn’t have salt in it.
7. 1/2 cup (90 grams) chocolate chips
*400 gram can, 240 grams.
**If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Preparation
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 1.5″ 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 1.5″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
1. One one-quarter cups canned* chickpeas, well-rinsed and patted dry with a paper towel.
2. 2 teaspoons vanilla extract.
3. 1/2 cup + 2 tablespoons (165 grams) natural peanut butter.
4. 1/4 cup (80 grams) honey.
5. 1 teaspoon baking powder.**
6. A pinch of salt if your peanut butter doesn’t have salt in it.
7. 1/2 cup (90 grams) chocolate chips
*400 gram can, 240 grams.
**If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Preparation
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 1.5″ 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 1.5″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
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