Chocolate Chip Cookie Dough Bites {gluten free, vegan, soy free}

Oooh, are these ever a fun treat! They're a big hit with my three-year-old, too. I smile each time he swipes one from the fridge, because I know the "secret," healthy ingredient.

If this recipe looks familiar, it might be because you've read my recipe for Chocolate Chip Cookie Dough Dip. This is quite similar, but different in consistency so it's pop-able.

Ingredients:
1 Can {about 1 1/2 Cups} Garbanzo Beans, rinsed and drained
2 tsp. Vanilla
1/4 Cup Peanut Butter {or another nut butter}
1/3 Cup Brown Sugar
6 Tbsp. Gluten Free Oats {I used the quick-cooking variety}
1/3 Cup Chocolate Chips + extra, for melting

To Make:
In your food processor, combine garbanzo beans, vanilla, peanut butter, brown sugar, and oats.
Process the mixture very well, breaking down the beans and creating a dough-like mixture.
Stir in chocolate chips.
Place the mixture in the fridge for 30 minutes or so.
Remove the mixture from the fridge and prepare a baking sheet with parchment paper.
Using a small scoop, or your hands, create small, bite-size balls of 'dough,' and place them on the parchment paper.
If you would like to top your cookie dough bites with chocolate, melt about 1 cup of chocolate in the microwave at 30-second intervals, then spoon or drizzle a bit over the top of each bite.
Return to the fridge to set, and so the chocolate can harden.

Store in an air-tight container for several days, if you can resist eating them all!