Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites (gluten-free with vegan and dairy-free options)

Notes: My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :) If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

With wet hands, form into 1 1/2" 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.

Step 4

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.

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