bites - Half-baked cookie dough balls

By tinathorn

Ingredients

• 1/3 cup brown rice flour
• 1/3 cup tapioca flour
• 1/2 cup ground oats
• 1/2 tsp baking soda
• 100 g cooked or canned chickpeas
• 1 tsp ground flax pus 1tbs hot water
• 3 tbs peanut butter
• 1 tbs coconut butter
• 1/4 cup agave syrup plus 1/4 tsp stevia
• 2 tsp vanilla extract
• Approx. 1/4 cup soy milk (more or less depending upon consistency of dough)
• 1/2 cup dark chocolate chunks

Details

Adapted from includingcake.com

Preparation

Step 1

Combine all dry ingredients in a large bowl.
Blend wet ingredients together until very smooth.
Pour/spoon the wet ingredients into the dry and mix together well adding as much soy milk as needed (the dough should not be too sticky but hold together well). Add choc chucks last and ensure well mixed through.
Line a baking sheet with parchment. Scoop balls of dough using an ice-cream scoop making sure the ‘scoop’s are not too perfect (and not too large) with some dough falling over the top to get uneven edges, carefully lift the ball out of the scoop and lay on the parchment placing balls fairly close together as they won’t rise much at all.
Bake at 180C for 12-15 minutes until only just going golden around the edges to ensure the ‘half-bakes’ centres.