Cookie Dough Bites
Updated: Dec 12, 2019
Don't get me wrong, nothing beats a good ol' chocolate chip cookie, however, consuming them in bulk every day might not be the best thing for our health so naturally, I found an alternative that would satisfy my cookie cravings every day of the week.
Whilst searching the web for something suitable I came across this chickpea cookie dough bite recipe of which I adapted the slightly. If that oozing chocolate doesn't make you rush to the kitchen to start baking I don't know what will.
These are perfect for kids, a wee snack for the afternoon slump or even a nice little sweet for after dinner.
1 can of chickpeas, well-rinsed and patted dry with a paper towel
1 teaspoon vanilla extract
1/2 cup nut butter of your choice* at room temperature (my favourite is almond but you can use any)
1/4 cup honey or pure maple syrup
1 teaspoon baking powder
a pinch of salt
1/2 cup chocolate chips ( I use 70% cocoa Lindt chocolate and chop it into chunks)
Preheat your oven to 175°C
Combine all the ingredients, except for the chocolate chips, in a food processor and process until 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 small balls and place onto a tray with baking paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't rise a lot so keep that in mind
Bake for about 10 minutes. They will be very soft when they come out and don't set like regular cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
*Don't use regular peanut butter, they'll come out oily. Stick to a nut butter that is either just nuts or potentially nuts + salt.