My New Favourite Cookies – No Flour, No Sugar

Could it be that the dreams of cookie lovers the world over have finally come true? 

I tested this simple recipe myself on the weekend and pronounce it a success!  These peanut butter-chocolate chip cookies are made without flour or sugar and got four thumbs up in this household.  Thanks to my Facebook friend Sarah D. for sharing the recipe. A couple of notes: When they say pat the chickpeas dry, they mean dry.  Moisture is this recipe’s natural enemy. I measured my chocolate chips in a wet measuring cup and that extra water was enough to make them a little too wet. You want a moist batter but no more than is called for here.

Also, I don’t have a food processor or a blender due to the fact that I rarely need one and I haven’t got a lot of storage space.  But I’ve just came up with a place to put one because making this batter in my smoothie-maker was an ordeal! You really need the proper tools.  But I’m sure you knew that.  On with the recipe for Cookie Dough Bites.

1 1/4 c. canned chickpeas, rinsed and patted dry with a paper towel

2 tsp. vanilla extract

1/2 c. + 2 tbsp peanut butter

1/4 c. honey

1 tsp. baking powder

1/2 c. chocolate chips

Preheat over to 350.

Put everything except the chocolate chips into a food processor and blend until smooth. Don’t forget to scrape the sides with a spatula and make sure all of the chickpeas get combined! Pour in the chocolate chips and stir or pulse once or twice.  The mixture will be sticky.

With wet hands, form into 1 1/2 inch balls. Place on a cookie sheet lined with parchment paper. If you want traditional looking cookies, press them down slightly.  They don’t really rise, they just bake.  Leave in the oven for about 10 minutes.  Makes 14. Cool. EAT!