Gluten free dark chocolate and peanut butter cookie dough
Not only these are not bad for you, but they are easy to make, take no time to put together and the best part, they taste just like cookie dough.
The recipe comes from my fellow sweet blogger friend at Texanerin Baking. This is just a too good to be true kind of thing because these cookie balls don’t have flour, egg or refined sugars. I really don’t feel bad about having these at all.
I think you can even add a bit of oats to the mixture and it will still be good. However, the recipe as is, is just perfect!!
There is not much I can say about these cookie dough balls, but that you need to try them for yourself. I promise they don’t taste healthy. Don’t be turned off by the chick peas, you will be pleasantly surprised!!
….and if you are ok with the chickpeas go ahead and bake these brownies as well. They are gluten free thanks to the black beans in them :-)
Here you can see the stages of the batter being pureed. Pulse for a couple of minutes to make sure the batter is smooth enough. It will be thick and sticky.
These are pictures of my second batch. They look much better, as I think I under baked the first batch. The second time around I baked them for 15 minutes instead of 10 :-)
You will be surprise what chickpeas can make. These cookie dough, TO DIE FOR!!
Gluten free dark chocolate and peanut butter cookie dough
Yield: 16 balls
1 15.5 oz can chick peas, rinsed and patted dry
2 teaspoons gluten free vanilla extract
1/2 cup + 3 tablespoons natural peanut butter
1/4 cup honey, I used 1/3 cup
1 teaspoon aluminum free and gluten free baking powder
1/2 cup dark chocolate chips
Preheat oven to 350F. Place unbleached parchment paper on a cookie sheet and set aside.
In a food processor place all of the ingredients except chocolate chips like in the picture and pulse for about 2 minutes until all of the ingredients are really smooth. You may have to scrape down the sides in between the 2 minutes to get every chunk that forms.
Add the dark chocolate chips and pulse for about 5 seconds. The mixture will be very thick and sticky.
With a medium cookie scoop place balls in the cookie sheet and lightly formed them like a more perfect ball about1 1/2" in size. Flatten them slightly with your hands if you like.
Bake for about 15-20 minutes. (I think I under baked mine a tiny bit, as they are suppose to have a crack look to these balls, you can see it here and here). I baked mine for 10 minutes so I think you will probably have to bake them for a couple of minutes longer. I guess it depends on the oven!
Eat cold or warm.
Slightly adapted from Texanerin Baking
Nutrition facts calculate based on the recipe giving 16 balls. 1 serving = 2 balls
For some reason, seeing my recipe on your page is like Christmas. Or a day late birthday present. Thank you! :D I’m so very happy that you liked them and your pictures are making me crave some right now. I haven’t had them since I posted them quite a while ago. Thank you again for all the feedback you left. I even called my husband who is out of town and told him that you made one of my recipes and about how happy I was. Oh, and after a year and a half, he finally knows your name. I no longer have to refer to you as “Healthy Spanish Lady.” :)
Oooohhh, that is so sweet!! Thanks for the nice comment, and by the way I have been wanting to make many other of your recipes.
I tried the almond butter but I did something wrong so I have to do it again, and for the other ones, I will try to tackle them very soon as well :-)
Just so that you know, we only have 4 balls left. By tonight they will be gone!! I think I ate at least 6 :-( NOT GOOD.
Well, at least they’re made with healthier ingredients. :) I’m happy that your family liked them!
If you make the almond butter (the almond butter, not hazelnut butter!) as written, it’s really easy and impossible to mess up. I hope you like it! It’s still my very favorite thing to put on bread. And with the cinnamon and maple syrup? Oh my goodness.
miryam, this looks really yummy, but i’m wondering since there is no egg, do you even need to bake these? won’t they just be so gooey, soft, and yummy without being baked. i’ll probably make half a batch. you can also turn these into cookie dough truffles. :-) i made a similar version without chickpeas. You really can’t taste the chickpeas? PROMISE??
I promise you can’t taste it at all. It is really gooey. I actually did eat some of the raw batter because like you mentioned, they do not have egg, so I was fine eating it raw :-)
Give them a try. You will be surprise. I am actually going to make them today again but I will bake them a tiny bit more :-)
yes, I forgot. I have actually thought about making them into truffles already and coating them with dark chocolate!! I am sure that would be awesome :-)
Looks so scrumptious! Definitely going to try your recipe :D.
Love how there is an entire Gfree community of blogs <3
Please check out our blog at http://krisandtgogfree.blogspot.com/ ! We review restaurants, gfree products, and recipes!
Every recipe on your blog is AMAZING!! I love how healthy the ingredients are & the smoothies GREAT!! Very easy to make too. EXCELLENT BLOG!!!!!! ;-)
I baked these today! They came out pretty good, thanks! I didn’t have enough honey, so I used agave nectar instead. I think the honey would make them a little sweeter, but they still satisfy my sweet tooth. Oh! I made the first dozen and then had to meet my family for lunch, so I put the extra dough in the fridge for a while. When I came home to finish baking, the dough was much more manageable at the cold temperature. Thanks for the recipe!
thanks for the tip. That would make things a lot easier :-) I am glad you guys like them.
Thanks for visiting my blog :-)
When I saw the recipe yesterday, I knew I had to give it a try. So I walked to the nearest little store for chickpeas (I usually always have the in my pantry). Unfortunately, I don’t have a food processor, so used my blender. If I would have been thinking clearly, I would have run the chickpeas by themselves through the blender and then done everything else by hand. Instead, I put the peanut butter in first then everything else which wasn’t really a good idea because the blade really couldn’t move. Anywho … I did the best I could and mashed up most of the chickpeas. Mine look nothing like yours, but they did bake up and stay together. My 13 year old son just ate 4. I didn’t tell him there were chickpeas in them until after he ate them. He said they were good, but now that he knows what they are made of, he might not eat anymore. Silly kid. I think they turned out pretty darn good. Have a great day. Tammy
what a shame that your son won’t eat it them again, he really should. I think what you said about the method on how to get the chick peas smoother is best. Maybe next time it will work better :-)
Thanks for visiting my blog and commenting!!
Your second batch did come out looking better! Very pretty. :) I’m starting to think something’s wrong with one of our ovens. I’ve always had to bake your recipes shorter than you say and now you bake mine longer. Probably mine! I’ll check the temperature of mine the next time it’s on.
Wow do these look good!!! I’m trying them as soon as I get home from vacation. I make a similar peanut butter and dark chocolate cookie, but it’s not nearly as healthy (although it is gluten free and better than processed). It’s simply one cup natural, organic peanut butter, 1/4 cup honey, 1/4 cup sugar (I use the best quality brown sugar I can find), 1 t. baking soda and 1 egg. Mix well and add 1/2 cup dark chocolate chips. Bake at 350 for 8 – 10 minutes.
well i came here thanks to Tammy, i do want to try your recipe it seems very interesting!!!
i want to follow but theres something wrong with your gadget :((
Melaina here from Rudi’s Gluten Free Bakery,
This is such a great recipe and we love that it is naturally gluten free! Thanks for sharing! These will definitely be made and passed around the office :)
I made these cookies and wrote about them here. My cookies ended up having a weird texture, because of this I think I liked the uncooked dough better than the cooked! I did find that we really enjoyed the cookies I baked frozen. Somehow that changed the texture. Thanks for sharing the recipe!
The chocolate coveted Katie blog has a recipe for cookie pie with chick peas, I have made it before and its delicious. I’m going to try these for smaller portions. Do you know if you can freeze?
I am sure you could. I think this will freeze very good!! Thanks for visiting my blog.
I am so happy I found this blog and am excited to try all the recipes.
Thanks and welcome :-)
Does these cookies come out chewy or crunchy like normal cookies?
These cookies are on the soft side. I wouldn’t say crunchy at all. Thanks for visiting my blog.
Amy suggestions for making these nut free? They were a bit but not lunchbox friendly :(
I don’t know what substitution you could do. I was thinking of maybe pureed dates but rather than that I don’t know. Even that I think it may be too sweet. Sorry I couldn’t be off more help!
Made these this afternoon and they are the BOMB! You cannot taste the beans at all. Thank you for sharing!
That is awesome. Thanks for letting me know :-)
I have made these before -they’re awesome!
Oh man – these are fantastic! I’m always a bit wary about bean baking because I’ve had disasters in the past but these are no joke so DELICIOUS! You can scoop out the batter right from the processor to try it out and you can NOT taste any beans :) Fantastic!
Thanks for the recipe :)
I am glad it was a success and of your liking :-) Thanks for stopping by.
What is the best way to store these? Thank you!
I do in closed glass jar in my kitchen counter since they don’t last too long. 1-2 days. You can also keep them in a close container in the fridge and then just warm up for 15 seconds in the microwave :-)
Thank you! I just made them and they are delicious! My son could hardly wait for them to cool=)
These are just as good as peanut butter cookies with about 8 ingredients!