Chocolate Chip Cookie Bites
These Chocolate Chip Cookie Bites are gluten free, egg free, dairy free, and refined sugar free. Yet they are packed full of protein, fiber, antioxidants, and taste amazing!
Ingredients
- 1 cup Cooked Garbanzo Beans (drained)
- 3/4 cup Peanut Butter (or other nut butter)
- 2 Tbsp Organic Maple Syrup
- 1 tsp Vanilla Extract
- 1/2 cup Organic Oat Flour
- 1/4 cup Organic Coconut Sugar
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/4 cup Dark Chocolate Chips
- 1/4 cup Organic Walnuts (chopped)
- 1/4 cup Dried Cranberries (chopped)
Instructions
- Preheat oven to 350
- Cook dried Garbanzo Beans. Allow to cool. Rinse and pat dry. Add to food processor.
- Add Peanut Butter, Maple Syrup, and Vanilla. Blend until smooth.
- In a separate mixing bowl, combine Oat Flour, Coconut Sugar, Baking Powder, and Sea Salt. Add to the bean mixture and pulse until well combined.
- Chop the 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.
- 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 baked, so you can place them close on the cookie sheet.
- Bake for 8-9 minutes.
- Makes 40 small cookies.
Notes
Chocolate Chip Cookie Bites are shelf stable for a day or two, will keep in the refrigerator for up to a week, and freeze great if you want to save them for later. They are a perfect post workout or afternoon snack made from real whole foods packed with protein, fiber, and antioxidants.