Thursday, June 27, 2013

PBnB Cookie Dough Bites

That's not the real name of these little treats, but that's what I'm calling them. And the second B stands for "bean". Yep. Peanut butter and bean. Sounds horrible, but honestly, the garbanzos take on the flavors of the peanut butter and honey really well, so if I hadn't told you there were beans in these cookies, you wouldn't have known (until you scrolled down and read the recipe, of course).

I got lazy and didn't even try to stylize this shot.
I was kinda disappointed in the finished product. It didn't look anything like the original photo, and I did everything right! I even took the extra step of peeling all the beans first. I'm wondering, though, if I left too much water on the beans. That could have been the problem. But they tasted good to me. I am super excited that this recipe is flourless. And because they are kinda rich, one cookie dough bite really is enough to satisfy a sweet tooth!

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.

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