Experiments in the Kitchen:{Gluten and Dairy Free} Flourless Sun Butter Chocolate Chip Cookie Dough Bites

photo from skinnygregg.com

I made these cookies with sunbutter today. The dough was so goey I had to use gloves.  They turned out to be surpisingly delicious. They are crazy high in protein. They looked a little funny on the outside, but on the inside they were goey and delicious.   I wanted to scarf down 5 of them, which is always a sign they are yummy. They do have a slight tangy garbanzo flavor, but the chocolate definitely compensates for that (and the thought of how much better they are for you than regular cookies).  My daughter said, "These are so good!" My older son said, "I've got to hand it to you, these are delicious."  I didn't tell them that they are made with garbanzos, and honey and how high in protein they are (wink). 

I was perusing facebook and stumbled upon these beauties from skinnygregg.com.  They are flourless, and only the chocolate chips have sugar in them.  You could also make your own that are refined sugar free here. They call for Peanut Butter, but I find that Sun Butter always works just as well. It sounds like you need the kind that naturally separates and needs to be stirred.

Sun Butter Chocolate Chip Cookie Dough Bites

Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons sun butter
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your sun butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular sun butter! They'll come out oily. You MUST use natural sun butter

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