The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)

Odd name, but delicious cookie! These cookies were very easy to make and honestly, very tasty. Even my husband enjoyed them and he normally won’t touch recipes like this. They taste great, are doughy and chocolatey. I did grind some of the chocolate chips to make them more chocolate peanut butter chocolate chip cookies but you don’t have to grind the chips. I just wanted a deeper chocolate taste which created a darker cookie!

These are grain free, gluten free, vegan and dairy free if you use the correct ingredients for your needs. And they come together very quickly!

Enjoy!

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Ingredients:
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter – room temperature 2 (don’t use regular bp it makes them way too oily.)
¼ cup (80 grams) honey (many have used agave and maple syrup with success!)
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed) you can also use cocoa nibs

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 1½” 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. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

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