|I got lazy and didn't even try to stylize this shot.|
This recipe is very simple and takes little time, unless you choose to peel all the beans. That takes a while, but for me, it's worth it to get that very smooth texture. And I used mini chips instead of regular chips, which could be another reason my finished product didn't look at awesome as the original. In any case, I'll be making these again...especially since the boys have zero desire to try them. All MINE!!
Peanut Butter Chocolate Chip Cookie Dough Bites
1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons natural peanut butter
1/4 cup honey (agave would be amazing too!)
1 teaspoon baking powder a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup chocolate chips
Preheat your oven to 350°F. 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 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.