These are gooey, soft, sweet, and chocolatey cookie dough bites! They have more protein than a normal chocolate chip cookie and are a little healthier! The maple syrup adds both flavor and sweetness but you can substitute it for another liquid sweetener! Sure they don't taste like real cookie dough, but they have a sweet nutty peanut butter flavor that I certainly enjoy! Don't be scared away by the chickpeas in the recipe! The end product does NOT taste like chickpeas! Instead it has a slightly caramelized nutty flavor.
To make your own peanut butter
To make chickpea chocolate chip cookies
The original recipe, which I modified, is from: https://www.texanerin.com/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites/
The recipe is here, and pictures of the process are below:
Ingredients:
1 1/4 cup canned chickpeas, well-rinsed (most of a 400 mL can) (210 g)
2 tsp. vanilla extract (9 g)
1/2 cup + 2 Tbsp. Natural peanut butter, or almond butter etc. (165 g)
¼ cup + 2 Tbsp. maple syrup (120 g)
1 tsp. baking powder (3 g)
A pinch of salt if your peanut butter doesn't have salt
1/2 cup + 2 Tbsp. semi-sweet or dark chocolate chips (~110 g)
Directions:
Rinse the chickpeas and set aside.
Preheat your oven to 350°F. Line 1 baking tray with parchment paper or grease it lightly.
Combine all the ingredients, except chocolate chips, in a food processor or high quality blender and process until smooth, 2-3 minutes. Make sure to scrape the sides once or twice during this process.
Stir in the chocolate chips. The mixture will be very sticky.
Spoon about 1 1/2 Tbsp. sized scoops onto the prepared baking tray. Then wet your hands and gently smooth them out, if desired.
Bake for about 12-16 minutes. I baked mine for 12 minutes and they're quite soft so you can bake longer to get a slightly firmer texture. They will not set like normal cookies.
Let sit on the baking tray for 5-10 minutes before removing to cool completely.
Once cooled, store in an airtight container at room temperature (or in the fridge) for up to 5 days. Can cover and freeze up to 1 month.
12-14 cookie dough bites.
Here I show how I made a half batch (7 cookie dough bites):
The ingredients I used.
Drain and rinse your chickpeas.
Add everything (except the chocolate chips) to a food processor.
And blend until it looks similar to this!
The dough before adding the chocolate chips.
After adding the chocolate chips.
Before baking.
After baking. They look about the same!
After cooling down.
Enjoy! This batch was extra gooey :)
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