Gluten Free Chickpea Cookie dough
Prep time
Total time
Chickpea cookie dough bites; these little bites are grain free, gluten free, & do not use any butter or flour!
Author: Miss CandiQuik (Adapted from Texanerin Baking)
Serves: 24
Ingredients
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
- 1 teaspoon vanilla extract
- ½ cup + 2 tablespoons natural peanut butter (can also substitute with almond or other nut butters)
- ¼ cup honey (may also use agave or maple syrup)
- Pinch of salt
- ½ cup mini chocolate chips
Instructions
- Drain and thoroughly rinse chickpeas. Place chickpeas, vanilla, peanut butter and honey in a food processor and blend until completely smooth.
- Using a spatula, scrape mixture into a medium sized bowl and place mixture in the freezer until somewhat firm, about 20 minutes.
- Roll mixture into 1″ balls and place on a baking sheet lined with wax or parchment paper.
- Place back in the freezer to chill for approximately 30 minutes.
- Melt Chocolate CANDIQUIK in Tray according to package directions.
- Using a spoon, dip each ball into chocolate coating and place on wax paper to set; sprinkle if desired.
Notes/Tips
*These cookie dough bites are very soft. I found it easiest to dip these by placing the ball on a fork, lowering them into the coating and using a spoon to pour the coating over the ball.
*Store in an airtight container (best in the refrigerator) for up to 5 days.
*Store in an airtight container (best in the refrigerator) for up to 5 days.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/gluten-free-chickpea-cookie-dough-bites/