Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 05-13-2013, 10:24 PM   #1
Senior LCF Member
 
TXkim's Avatar
 
Join Date: Jan 2004
Location: Lake Kiowa TX
Posts: 326
Gallery: TXkim
Stats: 5'8" 155/127/125
WOE: Atkins
Start Date: April 2003
Peanut Butter Chocolate Chip Cookie Dough Bites-No flour, No sugar

I found this recipe on pinterest and wanted to share because they are SO good, easy, low carb and use very few ingredients. From the website keyingredientdotcom

Peanut Butter Chocolate Chip Cookie Dough Bites
Ingredients
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons natural peanut butter
¼ cup sf honey
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
½ cup sf chocolate chips
Directions
1. 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.

2. 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.

3. Form into 1 1/2” balls. Place onto a Silpat or 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.

NOTES:
Don’t try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter.
Attached Images
File Type: jpg bites.jpg (57.6 KB, 63 views)
TXkim is offline   Reply With Quote

Sponsored Links
Old 05-13-2013, 10:27 PM   #2
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,202
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Holy moley, those look so good! I'll give them a try. We LOVE the black bean cake - how could chickpea cookies be BAD?!
Charski is offline   Reply With Quote
Old 05-13-2013, 10:55 PM   #3
Senior LCF Member
 
TXkim's Avatar
 
Join Date: Jan 2004
Location: Lake Kiowa TX
Posts: 326
Gallery: TXkim
Stats: 5'8" 155/127/125
WOE: Atkins
Start Date: April 2003
I forgot to mention that I also added a few drops of liquid splenda since they didn't seem very sweet. I think these are amazing, you can't taste the chickpeas at all.
TXkim is offline   Reply With Quote
Old 05-14-2013, 01:37 PM   #4
Very Gabby LCF Member!!!
 
Tweaker Geek's Avatar
 
Join Date: Jun 2002
Location: USA
Posts: 3,419
Gallery: Tweaker Geek
Yum!
Tweaker Geek is offline   Reply With Quote
Old 05-14-2013, 06:23 PM   #5
Blabbermouth!!!
 
rosethorns's Avatar
 
Join Date: Oct 2002
Location: Puyallup. WA
Posts: 5,665
Gallery: rosethorns
Stats: 252/140/150
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
Amazing! Amazing! They look wonderful.
rosethorns is online now   Reply With Quote
Old 05-15-2013, 01:44 PM   #6
Senior LCF Member
 
Join Date: Oct 2005
Location: VA
Posts: 114
Gallery: BeckyM
WOE: Type 2 diabetic
I am curious about the natural peanut butter - do you stir the oil back in for this recipe? These sound delicious.
BeckyM is offline   Reply With Quote
Old 05-15-2013, 03:12 PM   #7
Junior LCF Member
 
Join Date: Mar 2013
Posts: 1
Gallery: Fudge43
Yes .
Fudge43 is offline   Reply With Quote
Old 05-16-2013, 07:22 AM   #8
Very Gabby LCF Member!!!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 3,372
Gallery: PaminKY
I'm wondering how this recipe would work using lupin flour and some type of liquid to replace the chickpeas. I know you can make hummus from garbanzo bean flour and I think there is a recipe on the package for it so I may just try this this weekend.

Lupin flour reminds me a lot of garbanzo bean flour.


Thanks for the recipe.
PaminKY is offline   Reply With Quote
Old 05-16-2013, 01:46 PM   #9
Senior LCF Member
 
Deb34's Avatar
 
Join Date: Jun 2005
Posts: 466
Gallery: Deb34
Quote:
Originally Posted by PaminKY View Post
I'm wondering how this recipe would work using lupin flour and some type of liquid to replace the chickpeas. I know you can make hummus from garbanzo bean flour and I think there is a recipe on the package for it so I may just try this this weekend.

Lupin flour reminds me a lot of garbanzo bean flour.


Thanks for the recipe.
I was wondering the same thing...watching to see if it works for you. Lupin is much lower carb than chickpea flour too I think.
Deb34 is offline   Reply With Quote
Old 06-18-2013, 05:14 AM   #10
Way too much time on my hands!
 
zipp2play's Avatar
 
Join Date: May 2011
Location: Kansas
Posts: 11,577
Gallery: zipp2play
Stats: 206/187/164 5'8"
WOE: JUDDD
If only I had a food processor. I love Chick peas and I need to be GF!
zipp2play is offline   Reply With Quote
Old 06-18-2013, 06:01 AM   #11
Senior LCF Member
 
lazy girl's Avatar
 
Join Date: May 2009
Location: Amarillo, Texas
Posts: 488
Gallery: lazy girl
Do you think that reconstituted PB2 could be used in place of peanut butter?
lazy girl is offline   Reply With Quote
Old 06-18-2013, 06:48 AM   #12
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,284
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Pam, I think your idea would work, only the amount to use might be tricky. I'd mix up everything in your bowl and add in the lupin flour 1/4 c. at a time, stirring after each 1/4 c. addition until you get the right "stiff" cookie dough batter consistency. It will make the yellow, but I think they'd taste just fine with lupin flour.

Sorry LG, I know next to nothing about PB2. Only used it 1 time. Seems like it would sub OK.

Last edited by buttoni; 06-18-2013 at 06:50 AM..
buttoni is offline   Reply With Quote
Old 06-18-2013, 07:15 AM   #13
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,481
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
Lazy girl, you might need more fat in the recipe if you use PB2.
Soobee is online now   Reply With Quote
Old 06-18-2013, 12:15 PM   #14
Senior LCF Member
 
lazy girl's Avatar
 
Join Date: May 2009
Location: Amarillo, Texas
Posts: 488
Gallery: lazy girl
Quote:
Originally Posted by Soobee View Post
Lazy girl, you might need more fat in the recipe if you use PB2.
That definitely makes sense. I lost my mind and ordered 2 jars of the stuff and now have no idea what to do with it. I've got to try these cookie bites!
lazy girl is offline   Reply With Quote
Old 06-18-2013, 12:24 PM   #15
Way too much time on my hands!
 
Pami's Avatar
 
Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,310
Gallery: Pami
WOE: LC JUDDD
Quote:
Originally Posted by TXkim View Post
NOTES:
Don’t try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter.
This doesn't make sense to me. The natural pb that we get is much oilier than
the "regular" stuff. I'm probably going to use regular and throw in a teaspoon
or so of something aborbent- glucomannan maybe?

Quote:
Originally Posted by lazy girl View Post
Do you think that reconstituted PB2 could be used in place of peanut butter?
Quote:
Originally Posted by Soobee View Post
Lazy girl, you might need more fat in the recipe if you use PB2.
What about half regular peanut butter and half PB2? Just in case that admonishment
about not using regular pb has any merit to it...
I know the PB2 people never meant for us to reconstitute it with regular pb
Pami is offline   Reply With Quote
Old 06-18-2013, 12:56 PM   #16
Senior LCF Member
 
TXkim's Avatar
 
Join Date: Jan 2004
Location: Lake Kiowa TX
Posts: 326
Gallery: TXkim
Stats: 5'8" 155/127/125
WOE: Atkins
Start Date: April 2003
I'm with you on the natural pb. I think regular could probably be used without a problem, but I did use the Walmart "Natural" brand. That *Note in the recipe was not from me, but from the website I got it from.
TXkim is offline   Reply With Quote
Old 06-18-2013, 02:47 PM   #17
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,579
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
omg. I used this recipe and adapted it to make cookies for one (minus the choc. chips)

2 Tbs lupin flour (38)
2 TBS PB2 or peanut flour (55)
2 Tbs natural PB (I used one of those Justins PB packs) 200
1/2 tsp baking powder
dash salt
2 Tbs (or more) vanilla Davinci's

stir above together til you have a workable thick dough. drop cookie bite sized drops onto parchment lined baking sheet. Bake 8-10 mins at 350.

sooo good! I'm figuring 300ish calories
ouizoid is online now   Reply With Quote
Old 06-20-2013, 09:42 AM   #18
Senior LCF Member
 
Join Date: Nov 2008
Location: Duncansville, PA
Posts: 421
Gallery: ladeeda
Stats: 265/199/175
WOE: Protein Power, modified
Start Date: April 2004
Quote:
Originally Posted by ouizoid View Post
omg. I used this recipe and adapted it to make cookies for one (minus the choc. chips)

2 Tbs lupin flour (38)
2 TBS PB2 or peanut flour (55)
2 Tbs natural PB (I used one of those Justins PB packs) 200
1/2 tsp baking powder
dash salt
2 Tbs (or more) vanilla Davinci's

stir above together til you have a workable thick dough. drop cookie bite sized drops onto parchment lined baking sheet. Bake 8-10 mins at 350.

sooo good! I'm figuring 300ish calories
I was scratching my head at the numbers in ( ). Can't be carbs...fat?...then I reread. Oh, CALORIES, duh. Been so long since I dealt with calories.
ladeeda is offline   Reply With Quote
Old 06-20-2013, 10:58 AM   #19
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,579
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
some of us have to count calories--JUDDD, etc
ouizoid is online now   Reply With Quote
Old 06-20-2013, 06:33 PM   #20
Senior LCF Member
 
Join Date: Nov 2008
Location: Duncansville, PA
Posts: 421
Gallery: ladeeda
Stats: 265/199/175
WOE: Protein Power, modified
Start Date: April 2004
Well, what ever you are doing you are doing a great job. Congrats ;-)
ladeeda is offline   Reply With Quote
Old 07-02-2013, 08:06 AM   #21
Major LCF Poster!
 
jokath's Avatar
 
Join Date: Aug 2005
Location: It's getting cold in SW Oklahoma!
Posts: 2,213
Gallery: jokath
Stats: Then 190/144/144...Now 190/156/155
WOE: Low carb/Gluten Free
Start Date: January 2003
bump
jokath is offline   Reply With Quote
Old 07-03-2013, 03:01 AM   #22
Very Gabby LCF Member!!!
 
Join Date: May 2007
Location: Sonoma County, CA
Posts: 3,214
Gallery: watcher513
I only buy natural peanut butter and I always mix it up thoroughly then put it in the refrigerator. It pretty much stays mixed up. Once in awhile I have to remix a little about 3/4 of the way through it.
watcher513 is offline   Reply With Quote
Old 07-21-2013, 04:42 PM   #23
Way too much time on my hands!
 
Pami's Avatar
 
Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,310
Gallery: Pami
WOE: LC JUDDD
I made this- lower carbed- but haven't tried it yet:

1 3/4 cups canned black soybeans, drained and rinsed
2 3/4 teaspoons vanilla
2/3 cup peanut butter
1/3 cup sugarfree honey
1 1/2 teaspoons baking powder
pinch salt
2/3 cup sugarfree chocolate chips

As you see, I modified the recipe. I hate having partial cans (of beans, pumpkin, pretty much anything) left over after I make a recipe

I used my 1-Tablespoon cookie scoop, and got 28 out of the recipe.

Per cookie: 84 Calories; 5g Fat (48.9% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 6g Sugar Alcohols (from honey, chocolate chips); 0mg Cholesterol; 59mg Sodium

Tomorrow is a DD, so I won't be trying them until Tuesday. Five of these would put me over my calorie limit tomorrow.

I found with the bean cakes, when I use black soybeans, if I leave it sit at least over night, and preferably over two nights, the soy taste is absolutely non-discernible. That's why these are going to hang out in the fridge until Tuesday
__________________
.

If at first you don't succeed, try doing it by the book...
It's not a stall when you're cheating!
If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb)
~Proud to be a Famous Banta Babe~

Last edited by Pami; 07-21-2013 at 04:45 PM..
Pami is offline   Reply With Quote
Old 07-21-2013, 06:13 PM   #24
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,481
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
I look forward to your review.
Soobee is online now   Reply With Quote
Old 07-21-2013, 09:01 PM   #25
Blabbermouth!!!
 
shelby'snana's Avatar
 
Join Date: Oct 2011
Location: middle of nowhere, Tx
Posts: 6,400
Gallery: shelby'snana
Stats: 173.5/ ? / 127 5'2"
WOE: low carb
Start Date: LC 7/28/2011
bumping !
shelby'snana is online now   Reply With Quote
Old 07-23-2013, 08:39 AM   #26
Way too much time on my hands!
 
Pami's Avatar
 
Join Date: Jul 2002
Location: Dayton, OH
Posts: 27,310
Gallery: Pami
WOE: LC JUDDD
Quote:
Originally Posted by Pami View Post
I made this- lower carbed- but haven't tried it yet:

1 3/4 cups canned black soybeans, drained and rinsed
2 3/4 teaspoons vanilla
2/3 cup peanut butter
1/3 cup sugarfree honey
1 1/2 teaspoons baking powder
pinch salt
2/3 cup sugarfree chocolate chips

As you see, I modified the recipe. I hate having partial cans (of beans, pumpkin, pretty much anything) left over after I make a recipe

I used my 1-Tablespoon cookie scoop, and got 28 out of the recipe.

Per cookie: 84 Calories; 5g Fat (48.9% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 6g Sugar Alcohols (from honey, chocolate chips); 0mg Cholesterol; 59mg Sodium

Tomorrow is a DD, so I won't be trying them until Tuesday. Five of these would put me over my calorie limit tomorrow.

I found with the bean cakes, when I use black soybeans, if I leave it sit at least over night, and preferably over two nights, the soy taste is absolutely non-discernible. That's why these are going to hang out in the fridge until Tuesday
No soybean taste! They are wet, but not sticky- I don't know how else to explain
it. It's almost like they were never in the oven. They really are like cookie dough
bites, only mine don't have that dry outer "crust" like the one in the picture. This
may be because they were still a bit warm when I put them in the container and
refrigerated them. Mine are also darker- like a chocolate cookie. They really don't
spread or rise during baking- it's essentially the same shape coming out of the
oven, as it was going in. They have a good flavor and a good texture- I just wish
I hadn't refrigerated them, but now I know (for next time)!
Pami is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 08:42 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.