Chocolate Chip Cookie Bites

Sometimes when a recipe turns out good, it’s worth repeating. Other times it sparks creativity and you are inspired to change a few ingredients. This post for Chocolate Chip Cookie Bites goes to show you that I can’t even follow my own recipe. These cookie bites are a similar but different version of the protein packed cookies I previously posted. The good news is they are still gluten free, egg free, dairy free, and refined sugar free. Yet packed full of protein, fiber, and antioxidants. Not only are they a healthy, convenient option, they also taste amazing! Perfect for a post workout or afternoon snack. You can even freeze the left overs…if you have any.

Now the question is how to make a healthy protein packed chocolate chip cookie with no eggs, flour, dairy, or refined sugar and end up with something edible??? Not to mention full of protein and fiber. Here is the answer… you make these Chocolate Chip Cookie Bites with peanut butter, oat flour, and garbanzo beans! Yes, cooked garbanzo beans are the secret ingredient to these protein bites.

These protein packed cookie bites contain 2.4 grams of protein from the garbanzo beans and 4 grams of protein from the peanut butter (per tablespoon). By adding the real dark chocolate chips you also get minerals like iron, magnesium, copper, zinc and antioxidants that help reduce inflammation. All these ingredients together create a great whole food snack with added health benefits.

My original recipe for Protein Packed Chocolate Chip Cookies makes a large cookie and is similar but different from this version because they contain coconut and are missing the cranberries. When I say I can’t follow a recipe…I mean it! I am always looking for ways to be creative in my kitchen and I think I like this version with the cranberries even more than the original. Well, at least now you have a few options to choose from.

Ok, let’s get started making these Chocolate Chip Cookie Bites.

Start by preheating your oven to 350 and line a baking sheet with unbleached parchment paper.

Cook dried garbanzo beans. I do not recommend using canned garbanzo beans because of the strong flavor. Dried garbanzo beans are super easy to cook. You can find my easy cooking directions here (no soaking required). Allow the cooked beans to cool. Rinse, pat dry, and add to a food processor.

To the garbanzo beans, add peanut butter, maple syrup, and vanilla. Blend until smooth.

In a separate mixing bowl, combine organic oat flour, organic coconut sugar, baking powder, and sea salt. If you don’t have organic oat flour, it’s easy to make your own with organic oats. All you need to do is use a food processor or high speed blender to grind the oats into oat flour. Once you have combined all the dry ingredients, add them to the bean mixture, and pulse until well blended.

Chop the organic walnuts and dried cranberries.

Remove cookie dough from the food processor and place in a large mixing bowl. Stir in dark chocolate chips, walnuts, and dried cranberries until well combined.

Scoop teaspoon size amounts of dough and place on a parchment lined cookie sheet. These cookies will stay the exact same shape even after they are cooked so you can place them close together on the cookie sheet. Bake for 8-9 minutes.

Makes 40 Chocolate Chip Cookie Bites. These cookies are shelf stable for a day or two, keep in the refrigerator for up to a week, or freeze for a later date! They make the perfect afternoon snack and are filling because of the protein and fiber.

Remember to be creative with your food. It doesn’t have to be complicated and there is inspiration all around you. Try making a batch today. No one else will know how healthy they are or that they contain garbanzo beans for protein.. unless you tell them!

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