I’m usually pretty skeptical when it comes to things like flourless cakes, guilt-free ice cream or sugarless candy, so when I came across this recipe, I dismissed it. Well, that’s putting it mildly. I scoffed at it, declared a resounding, ew, and then I dismissed it.
Several days later, I asked myself, what the heck, why not try? What have I got to lose? The recipe is very straight forward, the list of ingredients minimal, so even if it turned out to be a colossal failure, no big whoop.
So I did. And without further ado, I give you…
Peanut Butter Chocolate Chip Cookie Dough Bites
These bad boys are worth a whirl because they contain: NO FLOUR, NO OIL, & NO WHITE SUGAR
Yep, you read that right, friends.
Here is what you’ll need:
- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with paper towel
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) of natural peanut butter (Not the stuff you like to use in your sandwiches; the one that looks all nasty and oily, the one with no added salt or sugar.)
- 1/4 cup (80 grams) honey or agave (I’m an agave girl)
- 1 teaspoon baking powder
- a pinch of salt
- 1/2 cup (90 grams) semi sweet chocolate chips
Here’s what you do with all that stuff:
1. Preheat oven to 350°F / 175°C.
2. Put all ingredients, except the chocolate chips, in a food processor and process until very smooth.
3. Once all ingredients are well combined, add in the chocolate chips. Pulse once or twice, or just manually fold them in with a mixing spoon. The mixture will be very thick and sticky. And not very pretty.
4. Now comes the fun part. With moist hands, form the mixture into 1 1/2″ balls. Place the balls onto a parchment paper lined baking tray. For a flatter, traditional-shaped cookie, press down slightly on the balls. (Well, always take care when handling balls. This goes without saying.)
5. The cookies don’t do much (if any) rising in the baking process, so the size you see raw is pretty much the size you’ll get baked. Shape them accordingly.
6. Place on middle oven rack and bake for about 10 minutes.
7. Cool on a wire rack.
8. Eat them.
They may not be pretty, but they’re pretty darned easy to make.
Now, some important things to note:
- Apparently this recipe should have yielded fourteen 1 1/2″ cookies. I wound up with thirty six. 36! So um…clearly my one and a half inches is not equal to the rest of the world’s one and a half inches.
- This recipe came with the dire warning: ***Don’t even TRY this with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter.*** I can’t vouch for the validity of this threat, but it scared me sufficiently that I went out and bought natural peanut butter. (Plus, it IS a lot healthier than Skippy.)
Yes, but Nancy how do they TASTE?
Well, let’s put it this way, the flavor was actually very good, surpassing my expectations. The texture is more moist/chewy than I’m a fan of, so if I were to make these again, I’d probably make them flatter/thinner to try to crisp them up.
Overall, I think that considering this recipe delivers a decent tasting chocolate chip cookie sans the flour and sugar, it’s a winner.
Give it a try! If you’re a rebel and you use the ‘bad’ peanut butter, let me know how it worked out for you.