CHICKPEA COOKIES! SERIOUSLY-YUMM!

CHICKPEA COOKIES! SERIOUSLY-YUMM!

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

Recipe by: Erin D. | Texanerin Baking Category: Cookies Yields: fourteen 1 1/2″ cookie dough balls Prep Time:8 min • Cook Time:10 min • Total Time:18 min
 
Ingredients:
  • 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
 
Directions:
  1. 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.
  2. 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.
  3. 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.
Notes:
  1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
  2. Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter. 🙂
  3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
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