Can’t believe I haven’t posted this ridiculously simple and (even more ridiculously) delicious recipe! Peanut- butter/ chocolate combination? Check. Waaaay healthier but still “tastes like dessert”? Check? Going along with that last one, packed with protein? Check. Quick and easy to whip up a batch? Super easy/ minimal cleanup? Once again, check!
Need I convince anymore!? These little “cookie- dough bites” are pretty much the best.
In a food processor (I’m sure a blender would work fine as well), combine:
1 1/4 C chickpeas (*secret ingredient! Yup)
3t vanilla extract
1/2 C natural peanut butter (100% natural is by far the best, both in taste and nutritional value)
1/4 C agave nectar
1t baking powder
Then mix in 1/2 chocolate chips (I use Ghirardelli gold bag because there is no milkfat).
Here you go, some delicious peanut- butter/ chocolate- chip cookie dough! And unlike most cookie doughs out there, this kind is free of salmonella worry, which means eating half the batch by the spoonful is totally okay. That’s what I do, at least.
But if you’re more of a fresh- baked- cookie kinda person, just stick em in the oven (350) for 20min, then let em cool for about 5.
ENJOY! Hope you love this recipe as much as I do. Or at least almost as much as I do😉 can’t get enough of it.