Snow Day Cooking

Peanut Butter Chocolate Chip Dough Bites

I found myself home for a much-needed snow day wondering what I could make that would satisfy a sweet tooth and not be a diet destroyer.  Low and behold, I found this posted on Facebook.  I don't even know who posted it, but I copied it to my timeline.

I've made a slight change, in that I used an entire can of chickpeas.  The cookies were delicious.  I can attest, because I ate almost the entire batch.  CAUTION:  You may want to double.

Makes 20 (I could fit them on one cookie sheet.)
Heat oven to 350 degrees
Bake about 10 minutes.

• 15 oz. can chickpeas (garbanzo beans) drained, rinsed, and patted dry with paper towels.  The recipe called for 1 and 1/4 cups which left about two tablespoons of beans.  I just used the whole can.
• 2 teaspoons of vanilla extract
• 1/2 cup plus 2 tablespoons natural peanut butter.  Recipe says if you use processed peanut butter you will end up with a gloppy mess.
• 1/4 cup honey or agave
• 1 teaspoon baking powder
• pinch of salt (optional)  If you're are using chickpeas with salt, not necessary.
• 1/2 cup chocolate chips

1. Combine all ingredients except chocolate chips in food processor.  Process until smooth, being sure to scrape sides as needed.
2. Mixture will be very stiff.  You can remove bowl from processor and stir in chocolate chips or process a few times.  Not too much or  you'll chop up your chips.
3. If you have kitchen gloves, they come in handy now.  I used latex gloves, got them slightly wet and shaped into 20 walnut size balls.  Recipe says wet hands and shape into 1 1/2 inch balls.  It should make 14 like that. Mine were perfectly big enough.
4. Place on a piece of parchment paper on a cookie sheet so that sides do not touch with a little room for expansion.
5. You can flatten if you like, so that they look more cookie like.  I put a piece of saran wrap over the cookies and used a glass bottom to flatten down a bit.  No mess!
6. Cookies do not rise much and taste a bit like cookie dough when finished.
7. Allow to cool on cookie sheet. 
8. You can store in an airtight container in the fridge.

Fresh from the oven.