Healthy Recipe Reviews:Grain-Free Desserts

I have a sweet tooth and there is no denying it. We have been trying to eat healthier lately so I have been looking for alternative recipes to our normal sweets. The PB Blondies I found from The Detoxinista  and the CC Cookie Dough Balls I found from Texanerin Baking. Of the two the blondies were my favorite. Brenan also liked them which was a huge plus!! I always have him try things before I tell him what's in it...My edges got a little over done, but other than that they were great. The cookie dough balls...If you are craving cookie dough and that's it, then these are great. The texture and flavor is spot on when they are uncooked/slightly cooked. If you are craving chocolate chip cookies (and want a healthy version) these are not for you. I cooked my second batch for-ev-er to get them to be less doughy and the end result was edible, yet very chewy (and not in the good way). Baking them longer also brought out the chickpea flavor. I ate them, but didn't love them as a cookie alternative. Just as dough balls they were great.

Flourless Peanut Butter Chocolate Chip Blondies
Adapted from Detoxinista.com

Ingredients
1 cup peanut butter
⅓ cup honey
1 whole egg
½ teaspoon baking soda
½ cup semi-sweet chocolate chips

Instructions
Preheat oven to 350F and grease an 8″ square pan with butter or coconut oil.
In a small bowl, mix the peanut butter, honey, egg, and baking soda until well combined, then fold in the chocolate chips.
Pour the batter into the greased pan, and use a spatula to smooth the top.
Bake at 350F for 20-25 minutes, or until the top is a light golden brown.
Let cool, then cut into squares and serve!
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Grain-Free Peanut Butter Chocolate Chip Cookie Dough Bites
Adapted from texanerin.com

Ingredients
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons peanut butter
¼ cup  honey 
1 teaspoon brown sugar
1 dash cinnamon

Instructions
Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor (I used a magic bullet...it took longer but it worked, then I transferred it to a Kitchenaid) 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. 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. 
With wet hands, form into 1½" 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.