Chickpea Cookie Dough Brownie Bites

I love working with so many different ingredients. There are so many veggies and fruits that can be used in many different recipes. Especially BEANS!  Beans are so versatile. They are great in tacos and chili, and great in desserts!

This recipe calls for chickpeas and you wouldn’t even know it if you were blindfolded in my taste test.

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These are brownie “cupcake” bites topped with chocolate chip cookie dough. So you get twice the chocolate and no artificial ingredients or preservatives. These are grain free AND gluten free.

You can make a few substitutions in this recipe if needed. Protein powder works great in place of almond flour in the cookie dough. You can also use cacao nibs in place of the chocolate chips. And if you want triple the chocolate you can add 2 tbsp of cacao powder to the cookie dough ingredients too!
ENJOY!

Makes about 10-11 cupcakes
Brownie Ingredients:
1/2 cup cassava flour
1 cup almond flour
1/4 tsp baking powder
1/3 cup cacao powder
1/3 cup + 1 tbsp coconut sugar
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup melted coconut oil
2eggs

Cookie Dough Ingredients:
1 14oz. can chickpeas
1/4 cup almond flour
1/4 cup peanut butter unsweetened and unsalted
1+1/2 tsp vanilla extract
1/3 cup maple syrup
1/4 cup chocolate chips

Directions:
Start by preheating your oven to 350 degrees. Line a muffin tray with cupcake wrappers. (You can use oil instead of wrappers. But the wrappers prevent any sticking and make for quicker clean up). Then in a medium bowl mix together the flours, cacao powder, and baking powder.  Mix well. In a separate bowl, mix together eggs, oil, vanilla, maple syrup and coconut sugar. Once mixed, combine wet and dry ingredients.  Spoon the batter into the cupcake wrappers. Bake for 12-14 minutes

While the brownie bites are baking, combine the ingredients for the cookie dough in the blender or food processor, leaving out the chocolate chips.  Blend until smooth. Then fold in the chocolate chips.

One the brownies are baked, remove from oven and let cool for 5 minutes. With a butter knife or a frosting knife, spread the batter on each brownie bite.
You can keep them in the fridge for about 5-7 days. And yes, they are amazing cold too!

I hope you guys enjoy this recipe! Let me know your thoughts in the comments below!

XOXO,
Kimmy

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