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Peanut Butter Chocolate Brownie Batter Bites

Ingredients

  • 1¼ cups ~8.3 oz. or 235 g after draining canned black beans well-rinsed and patted dry with a paper towel
  • 2 teaspoons vanilla extract
  • ½ cup + 2 tablespoons 165 grams natural peanut butter
  • ¼ cup 80 grams honey
  • 1 teaspoon baking powder
  • 1/8 tsp. kosher salt
  • 4 Tbsp. 20 g cocoa
  • ½ cup 112 g peanut butter chips

Instructions

  1. Preheat your oven to 350°F.
  2. Line a cookie sheet with parchment.
  3. Combine all your ingredients, except for the peanut butter chips, in a large food processor and process until smooth.
  4. Transfer the processed dough to medium mixing bowl.
  5. The mixture will be similar to regular cookie dough (thick and sticky).
  6. Stir in the peanut butter chips.
  7. Using a small cookie dough scoop, scoop the dough onto the parchment lined pan.
  8. One pan should be enough for all the cookies since they don’t rise or spread out much.
  9. I took a fork and smashed them down a little so they would look like a regular cookie. (otherwise they will stay pretty much how they are when you stick them in the oven)
  10. Bake for about 10 minutes.
  11. The cookies will be very soft and will not set like an average cookie.
  12. They will have a consistency similar to an under cooked brownie. I’m OK with that!
  13. I stored mine in the fridge in an airtight container.
  14. They’ll probably last a week like that. But mine didn’t last long enough to find out!
  15. I like to warm them in the microwave for about 5 to 10 seconds before I eat them!