Who would have thought you could make cookie dough without flour???? Well apparently people who are gluten free and in the know would. I re-blogged earlier about hazelnut chocolate chip cookies that were gluten free and used almonds to make the flour and hazelnuts ground to make the moist batter. The other day I came across a recipe on Facebook for these cookies that only used peanut butter, chickpeas (yes that’s right chick peas for the batter!) honey, vanilla and baking soda (and of course chocolate chips). The batter is quite wet and the cookies never really hardened but stayed very soft. They were very delicious though so I put aside the soft texture in favour of the amazing taste. I did experiment with a second batch using some raw almonds ground into a flour base to see if they would be slightly harder but it didn’t work and while they tasted good they were not as good as this recipe.
Original recipe for no flour, no oil, no white sugar – Peanut Butter Chocolate Chip Cookie Dough Bites.
1.25 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (I used low sodium and fat store bought so didn’t add any salt )
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder (If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot)
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
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 1 1/2″ balls. Place onto 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. Yields about fourteen 1 1/2″ cookie dough balls.