Wow so everyone that know me knows I’m a bit of a health nut. This website has so many wonderful gluten free and low sugar/sugar free recipes that I can’t help but sneak a peak whenever possible. I initially found this particular recipe on Pinterst. (Love me some pinterest.)
This cookies are so good, texture and all. They remind me of just a peanut butter cookie, and they’re packed with protein which I’m all about these days.
I will paste the recipe bellow, but I change it up a bit. Instead of honey I use about a 1/4cup maple syrup or less, and instead of peanut butter I use almond butter. I also don’t use chocolate chips because we aren’t a sugar family but I can only imagine by adding the chocolate how much more delicious these cookies would be.
Hope ya’ll enjoy as much as I do! Happy Tasty Tuesday! And thanks www.Texanerin.com
Grain-free Peanut Butter Chocolate Chip Cookie Dough Balls
- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel 1
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter 2
- 1/4 cup (80 grams) honey (commenters have used agave with success!)
- 1 teaspoon baking powder 3
- a pinch of salt if your peanut butter doesn’t have salt in it
- 1/2 cup (90 grams) 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 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.
- My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
- Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter. 🙂
- If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.