Healthy Chocolate Chip Cookie Bites (PB and Nutella flavors)

Photo from www.texanerin.com

This photo by Erin of texanerin.com was all but irresistible!

I found an amazing recipe on Pinterest about two months ago for Grain-Free Peanut Butter Chocolate Chip Cookie Dough Bites (flour, oil, and refined sugar free). These awesome cookies use chickpeas, and since I think chickpeas are pretty cool little beans, this recipe was definitely pin-worthy…but since I don’t bake often they fell off of my radar. Then, about a month later, friend after friend shared these on facebook and I figured it was time to take the plunge.

The original recipe calls for natural peanut butter, but Boyfriend is allergic so I made my own cashew butter to use instead because I had a ton of cashews in the pantry. I hear it’s cheaper to make your own too (BONUS!). For instructions for making your own peanut or cashew butter, Erin over at Texan Erin Baking has a great tutorial here.

Cookies

When I made them the first time, I was instantly in love…warm, gooey, chocolatey…heaven. They’re not perfectly healthy, but they sure beat my old Tollhouse recipe and I think they might be even more delicious! After one successful attempt, I started wondering about all of the ways that this recipe could be modified and remembered Nutella. I’m still working on an oatmeal chocolate chip variety, a cranberry white chocolate variety, and a cocoa peanut butter chip (Reese’s) variety. Both the original and Nutella versions are below. Scroll to the bottom for the Nutella version.

Cookie Close-up

The original recipe had lots of hints and tips, including the following (plus a few of my own):

  • Chickpea flour won’t work
  • This will burn out less powerful blenders (I’ve done it successfully, but it requires lots of scraping and it’s definitely at the upper limit of my blender’s capabilities)
  • Do not add eggs, dairy, or flour to this recipe; it will not work
  • These are best eaten warm; to reheat them, put them into the microwave on high for 10 seconds.
  • These can be made dairy free by using vegan chocolate chips and homemade Nutella (store bought contains milk)
  • They can be made grain free by substituting the baking powder with 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot
  • These can be made ahead, rolled into balls, and frozen for a quick treat later. Just place the desired number onto a cookie sheet and bake as described

Peanut Butter Chocolate Chip Cookies

Ingredients
1 1/4 Cups(230 grams) cooked chickpeas, well-rinsed and patted dry with a paper towel
2 tsp vanilla extract
1/2 Cup + 2 Tbsp natural peanut butter, cashew butter, or almond butter
1/4 Cup honey or agave syrup (or 30 drops Stevia)
1 tsp baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 Cup chocolate chips

Preheat the oven to 350°F.

Combine all ingredients, except chocolate chips, in a food processor and process until very smooth. Scrape the top and sides and process again until fully combined. Add the chocolate chips and pulse the food processor a few times. The mixture will be very thick and sticky. Refrigerate the dough for 10-20 minutes until firm.

With wet hands, form the dough into 1½” balls. Place balls of dough onto a Silpat or parchment paper lined cookie sheet. Bake for about 10 minutes.

These cookies will not rise and will generally hold their round shape.

Nutella Chocolate Chip Cookies

Ingredients
1 1/4 Cups(230 grams) cooked chickpeas, well-rinsed and patted dry with a paper towel
2 tsp vanilla extract
1-2 Tbsp natural peanut butter
3/4 Cup Nutella (to make your own, go here)
1 tsp baking powder
1/4 tsp salt
1/2 Cup chocolate chips

Preheat the oven to 350°F.

Combine all ingredients, except chocolate chips, in a food processor and process until very smooth. Scrape the top and sides and process again until fully combined. Add the chocolate chips and pulse the food processor a few times. The mixture will be very thick and sticky. Refrigerate the dough for 10-20 minutes until firm.

With wet hands, form the dough into 1½” balls. Place balls of dough onto a Silpat or parchment paper lined cookie sheet. Bake for about 10 minutes.

These cookies will not rise and will generally hold their round shape.

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