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A healthy version of a classic favorite, these 2-Bite Flourless Chocolate Chip Cookies are the perfect treat for you and your little ones!
I love, love, love how food and recipes brings people together — especially moms! After all, whether we see ourselves as gourmet chefs, home cooks, or complete novices, we all have to feed our families sometimes. These sweet little treats are a great example of that!
Today’s recipe is another great idea from a childhood friend of mine. Becca and I went to school together from elementary school all of the way through high school, and then parted ways. A few years down the road now and we both have babies about the same age (her daughter Quinnlyn is slightly younger than Spence), and we have had fun reconnecting on Facebook and through this blog. Here’s a recent picture of Becca and baby Quinnlyn…just look at those cheeks and chunky baby thighs — adorable!!!
When Becca sent me this recipe for a healthy version of chocolate chip cookies, my curiosity was piqued! My kids love chocolate, I love a healthy spin on old favorites, and the cookies came highly recommended by a trusted source. And since Becca got the recipe from another friend who loved it, I knew that I better get into my kitchen FAST!
[Tweet “These 2-Bite #Flourless Chocolate Chip #Cookies are the perfect snack or mini treat for #kids! #recipe”]
I wasn’t sure how my kids would react to cookies that were made from peanut butter, walnuts, and…garbanzo beans?!?! Yes, the ingredients sound a bit odd, but you know what? These have been a HUGE hit in my house! I didn’t call them “healthy” and I didn’t advertise the list of wholesome ingredients when I was feeding my family. They just loved the taste (and the chocolate/peanut butter combination), and the fact that they’re so cute and bite-sized!
You should see the boys’ excitement each time I allow them to have a bowl of these “cookies” for snack. They think that they’re really getting away with something…
Since there are no eggs in this recipe, you can also feel free to eat the dough raw. It really tastes amazing! And once you do bake them for a few minutes, the result is a crusty outside with a soft, moist inside. Give them a try!
2-Bite Flourless Chocolate Chip Cookies
Ingredients
- 1 15.5 ounce can chickpeas, drained and rinsed
- 1/2 cup almond butter or peanut butter
- 1/4 cup of unsweetened coconut
- 1/4 cup old-fashioned oats
- 1/4 cup pure maple syrup
- ÂĽ teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350 degrees F.
- Combine first 7 ingredients in food processor and pulse until dough forms.
- Gently fold in chocolate chips and walnuts.
- Using a teaspoon, scoop dough onto a baking sheet that has been sprayed with cooking spray. Use the back of a spoon to press down on the cookies and flatten slightly.
- Bake for approximately 20 minutes.
This recipe is so cool! I’ve always meant to try things like cookies w/ chickpeas or brownies with black beans and I’ve never done it! They look delicious. I’ve got to give these a go!
P.S. Your friend’s daughter is adorable, and the name Quinnlyn?? Couldn’t love it more. How cute. TGIF! Have a great weekend, Blair!!
Thanks so much for this recipe, Blair! We aren’t a gluten-free family, but we have quite a few friends who are. Pinning this one for sure on a few boards. Thanks, again.
We aren’t a gluten free family, either, Heather…but these are delicious (and healthy!) regardless! Enjoy. 🙂
Hmm, that sounds like it’s worth the try. I personally don’t like beans, but if I could hide it and not taste the “bean” flavor, I’d be all over it. Thanks!
Trust me…you will NEVER detect the beans!
Wowwww
These cookies look GREAT
I’m saving this recipe. I’d love to make it for my niece (she’s gluten free)
Thanks, Winnie! They’re SO good…especially given how healthy they are. 🙂 Thanks for stopping by!
I never would have guessed on that ingredient list! Sharing them tomorrow afternoon on my Facebook page and pinning them too…I plan to try these! Thanks for sharing them with us at #FoodieFridays!
Thanks so much, Michelle!
Hey! I am exited to try these! What kind of chocolate chips did you use? Greetings from Germany! Kati
Hi, Kati! Thanks so much for visiting. 🙂 I just used regular Toll House Milk Chocolate Chips (because that’s what I had on hand). You could also use the miniature chocolate chips (those would be great!), semi-sweet chocolate chips, butterscotch chips, cinnamon chips, or anything else that sounds good. If you’re gluten or dairy-free, I know that they also sell allergy-friendly chocolate chips that you could look for as well. Enjoy!
This looks so good, and the fact that it’s bite- sized makes it that much better!
Thanks, Kayla! 🙂
Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks for visiting, Stephanie!!
Garbanzo beans is something I would’ve never thought to use in a cookie. I’ll have to give this a try and not let anyone know the secret ingredient. Thanks for sharing on Merry Monday. Pinned.
Thanks for stopping by, and thanks for the pin, Erlene!
Yum, those look great, I love how thick they are! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
These look absolutely amazing! I’ve been looking for a good flourless cookie and this looks like a winner. Being a diabetic I’ll need to make a tweak to it and change out the maple syrup, but I’m making these suckers!!
Hi, Linda! That’s great — I hope that you enjoy! I have some friends who have already tried the recipe and everyone has given these little cookies rave reviews. 🙂
Interesting… chickpeas who would have thought? Pinned. Thanks for bringing this to Weekend Bites.
And you’ll never taste them, Diane! 🙂 Thanks for the pin!
I just made these today and they are wonderful! My kids love them too. Should they be kept in the fridge? Or are they okay just in an airtight container on the counter?
Awesome! I’m so glad that you like them! I actually did both — I kept some out on the counter for a few days. If there were extras that I didn’t think we’d eat right away, I just kept them in the refrigerator. I bet they would also freeze really well, but I haven’t tried it myself. 🙂