The Best Cookie Dough Bites lay ahead!
What’s better than chocolate chip cookies? Eating the batter before you pop them in the oven.
A healthy version of a family favourite!
1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 Tsp. vanilla extract.
1/2 cup + 2 Tbsp. natural peanut butter or almond butter
1/4 cup honey or agave
1 Tsp. 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.
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. 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.
Note: if you’d like to skip adding the chocolate chips to the balls, save them for later, melt them in a bowl with a little bit of coconut oil and coat the cookies in the chocolate mixture before baking!