Grain-Free Peanut Butter Chocolate Chip Cookie Dough Bites
These arent the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you cant tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm! You can either freeze the balls and pop a few in the oven whenever its on, or simply put them in the microwave until theyre warm and gooey again. You can use almond butter, sun butter, or whatever nut butter like you. The peanut butter should be the kind with only peanuts and salt. No added fat or sugar. Be careful because there are some natural brands out there which arent really natural. I find that this peanut butter is usually expensive so I make my own. You can make your own in only 5 minutes with a food processor. Chickpea flour wont work. I dont think plain hummus will either. I havent tried anything other than chickpeas but others have used butter beans, navy beans, red kidney beans, great northern beans, and lentils with success. I generally dont like goodies made with those types of beans but I love these cookies made with chickpeas. Please use chickpeas unless you have an allergy! Doing this in a blender (unless its a Blendtec blender or something equally powerful) wont work and might kill the blender. Adding random stuff like eggs… probably wont work either. Experimenting is great but I think this is a bad recipe to experiment with. But thanks to the experimenters who left feedback, Ive been able to update the recipe with alternatives to honey and peanut butter. Thanks everyone! DO NOT DOUBLE THE RECIPE.
These arent the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you cant tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm! You can either freeze the balls and pop a few in the oven whenever its on, or simply put them in the microwave until theyre warm and gooey again. You can use almond butter, sun butter, or whatever nut butter like you. The peanut butter should be the kind with only peanuts and salt. No added fat or sugar. Be careful because there are some natural brands out there which arent really natural. I find that this peanut butter is usually expensive so I make my own. You can make your own in only 5 minutes with a food processor. Chickpea flour wont work. I dont think plain hummus will either. I havent tried anything other than chickpeas but others have used butter beans, navy beans, red kidney beans, great northern beans, and lentils with success. I generally dont like goodies made with those types of beans but I love these cookies made with chickpeas. Please use chickpeas unless you have an allergy! Doing this in a blender (unless its a Blendtec blender or something equally powerful) wont work and might kill the blender. Adding random stuff like eggs… probably wont work either. Experimenting is great but I think this is a bad recipe to experiment with. But thanks to the experimenters who left feedback, Ive been able to update the recipe with alternatives to honey and peanut butter. Thanks everyone! DO NOT DOUBLE THE RECIPE.
- Carbohydrate 1.48173333048112 g
- Cholesterol 0 mg
- Fat 0.00036 g
- Fiber 0.0116666668168437 g
- Protein 0.00619333332149843 g
- Saturated Fat 6E-05 g
- Serving Size 1 1 Serving (6g)
- Sodium 460.478999065871 mg
- Sugar 1.47006666366428 g
- Trans Fat 0.000216 g
- Calories 5 calories
Step-by-step
- 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.
Warm, yielding centers filled with melted chocolate provide the primary appeal of these flourless treats, though achieving that texture demands strict adherence to processing parameters. Blenders will stall against the dense chickpea mass, making a food processor mandatory for achieving the necessary smoothness. Rinsing the canned legumes thoroughly removes excess starch, while patting them dry prevents the dough from becoming too wet to hold its spherical shape.
The Processing Pitfall
Stopping the food processor frequently to scrape down the bowl prevents whole chickpea fragments from surviving undetected in the batter. Natural nut butter containing only peanuts and salt must replace standard commercial brands; hydrogenated oils will separate during baking and ruin the structural integrity of the bites. Pulsing the chocolate chips in at the very end safeguards them against premature melting inside the warm machine blades.
Thermal Adjustments and Storage
Operating an oven at 350°F / 175°C yields properly baked morsels in precisely 10 minutes, though the finished items remain exceptionally fragile immediately upon removal. Preserving these treats requires an airtight container kept at room temperature or inside the refrigerator for a maximum window of one week. Microwaving cold leftovers for several seconds restores the interior softness that refrigeration temporarily diminishes.
