Cookie Dough Bites with a Secret Ingredient (V, GF)

Cookie Dough Bites with a Secret Ingredient

Switching to a traditional diet, means letting a few things go…like say…Oreos. I like to make it my challenge to alter recipes to suit our traditional diet. No, I don’t have the recipe for Oreos but this week I was in the mood for some cookie dough. So…I tried like mad to remember a recipe that my friend Kyla had shared with me years ago. She would make a batch of these particular cookies on a Friday girls night while we watched a movie and gossiped about boys.

Being that this occurred *cough* a few years ago, I tried like mad to remember the details of her recipe. After I played around with a few many batches, I came up with this blast of soft, grain free cookie dough bite (if you’re into that sort of thing :-)). Although it’s not Kyla’s original recipe, I think she’d be proud.

…And while we’re on the topic of cookies, don’t you just love sneaking something extra nutritious into something that isn’t traditionally healthy? I always feel like a super stealthy mom when I serve these cookies up to my kiddos because they don’t actually know that these cookies are also full of protein. Yup, I said protein. Scroll down to see the ingredients…      

Cookie Dough Bites with a Secret Ingredient (GF)
Yields 20
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 1/4 cups cooked chickpeas ~ I rinse and drain them in a colander (FYI - chickpeas are high in protein and fiber).
  2. 2 tsp vanilla extract
  3. 1/2 cup organic nut butter *almond or peanut work really well. You may need a smidge more depending on the oil content of your nut butter. *You can also make your own nut butter here.
  4. 1/4 cup honey
  5. 1 tsp baking powder *you can make your own here.
  6. 1/2 tsp of non irradiated cinnamon
  7. pinch of sea salt (if your nut butter isn't salted)
  8. 1/2 cup organic chocolate chips
Instructions
  1. Preheat oven to 350'F and line a baking sheet with parchment paper
  2. Combine all ingredients (except for choco chips) in the food processor and process until smooth. *Just when you think it's smooth, give it a few more pulses ;-)
  3. Add the chocolate chips and pulse to incorporate.
  4. Measure out by the tablespoon roll into a ball and press slightly before placing onto cookie sheet.
  5. Bake for 10 minutes.
Adapted from My friend Kyla
Adapted from My friend Kyla
Eat. Play. Love... More http://eatplaylovemore.com/
 

 

This sneakiness is also shared with: Nourishing Joy, Natural Living Mamma, A Life in Balance, Homegrown and Healthy, Real Food Forager, Food Renegade

 

 

   

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  • Ambrosia

    Your blog is so interesting! I always learn so much and love trying your recipes! yum!

    • eatplaylovemore

      *blushing* Thank you Ambrosia!
      -Libby

  • Jessica David, CHC

    Looks yum! Love chickpeas!! =)

  • Sabby

    Wow! Chickpeas I never thought. Cant wait to try this!

  • Ashlee

    I was afraid. I was very afraid. Chickpeas in cookies? I don’t normally like chickpeas but your beautiful picture looked so appealing that I gave them a try…….They were SOOOO good! I couldn’t keep my kids away from them. I (may) have even served them for breakfast! Thanks Libby! Next time I won’t doubt you. Promise :-)

    • eatplaylovemore

      LOL Ashlee! I’m happy you enjoyed them.
      -Libby

  • Gracie Remo

    The picture alone makes me want to try these!

  • Bethanne

    Don’t be fooled by the chickpeas. These are really, really good! Thanks for posting Libby I always look forward to your articles :)

  • Eliza

    These turned out so good! I used almond butter becuase that’s all I had and added a little extra cinnamon. I’ve pinned and bookmarked this one!

  • Monika

    I don’t know what I did wrong but I definitely could NOT roll them lol they were so sticky. I mostly used Almond butter, but I didn’t have enough so I added some smooth peanut butter… did that do it?

    • eatplaylovemore

      Hi Monika,
      Mixing the nut butters shouldn’t have made a difference unless one had a higher oil content. If so, I’m thinking they could’ve benefited from a smidge more chickpeas to firm them up. Hope you’ll give them another go!
      -Libby

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