The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)

Looking for the chickpea cookies from Pinterest or Facebook? Here’s the original recipe!

Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far! I don’t know if they really classify as cookies so I’ll go with cookie dough bites.

And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.

The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient (vegan, gluten-free, dairy-free)

These need the chocolate. Don’t go making them without the chocolate and then tell me that they weren’t sweet or gooey enough! These would be incredibly boring without the chocolate. And for some weird reason, these cookie dough bites do not taste yummy in dough form. Baking them somehow brings out the sweetness and peanut butter flavor. Or maybe it’s just all that melted chocolate.

The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient (vegan, gluten-free, and dairy-free)

One thing I’ve learned since starting this blog is that people really love closeups of melted stuff. So there you go. :)

These aren’t the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you can’t tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm! You can either freeze the balls and pop a few in the oven whenever it’s on, or simply put them in the microwave until they’re warm and gooey again.

The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient (gluten-free with vegan and dairy-free options)

Please read the following before asking a question! It will probably answer it. :)

  • Tons of people have posted the nutritional analysis for these. They’re supposedly anywhere between 80-130 calories, which seems like a huge range to me. Please use a recipe analyzer like on CalorieCount if you need more information.
  • You can use almond butter, sun butter, or whatever nut butter like you.
  • The peanut butter should be the kind with only peanuts and salt. No added fat or sugar. Be careful because there are some “natural” brands out there which aren’t really natural. I find that this peanut butter is usually expensive so I make my own. You can make your own in only 5 minutes with a food processor. Check that out here.
  • Chickpea flour won’t work. I don’t think plain hummus will either.
  • I haven’t tried anything other than chickpeas but others have used butter beans, navy beans, red kidney beans, great northern beans, and lentils with success. I generally don’t like goodies made with those types of beans but I love these cookies made with chickpeas. Please use chickpeas unless you have an allergy!
  • Doing this in a blender (unless it’s a Blendtec blender or something equally powerful) won’t work and might kill the blender.
  • Adding random stuff like eggs… probably won’t work either. ;) Experimenting is great but I think this is a bad recipe to experiment with. But thanks to the experimenters who left feedback, I’ve been able to update the recipe with alternatives to honey and peanut butter. Thanks everyone!
  • For a totally sugar free version, use 30 drops of Stevia and cacao nibs.
  • Do not double the recipe! It might be too much for your machine and could damage it.
  • For a vegan version, you can’t use honey. Use agave.
  • For a dairy-free version, use Enjoy Life chocolate chips. They’re just as delicious as regular chocolate chips. SO good!

And thanks for everyone who has pinned and left feedback. I really appreciate it. :)

Want more gluten-free treats? Here are some of my favorites!

  • Coconut Rum Bundt Cake drenched in coconut rum syrup - can be made with all-purpose, gluten-free or whole grain flours. With a dairy-free option (please click through to the recipe to see the dietary-friendly options)
  • These paleo chocolate banana muffins are bursting with banana flavor and are super rich and decadent! (honey sweetened, grain-free, gluten-free and dairy-free)
  • The Best Gluten-free Brownies (naturally sweetened, dairy-free, 100% whole grain). Can also be made with whole wheat flour!
  • Mini Cheesecakes {grain-free, gluten-free}

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites (gluten-free with vegan and dairy-free options)

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Rated 4.7 by 223 readers
The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 14 1" cookies

Ingredients

  • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel1
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature2
  • 1/4 cup (80 grams) honey (commenters have used agave and maple syrup with success!)
  • 1 teaspoon baking powder3
  • a pinch of salt if your peanut butter doesn't have salt in it
  • 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

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. With wet hands, 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.
  4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
  5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Notes

  1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
  2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
  3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Recipe by  | www.texanerin.com

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1799 comments on “The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)” — Add one!

1 comment is awaiting moderation!

  • Victoria
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    August 23, 2016 @ 12:44 am

    They are absolutely angelic! Hubby was very sceptical because they were vegan friendly and we are definetly not vegans or vegetarians or any of that, but after tasting one he had to be reminded to leave some dough bites for others. We liked them at room temperature better btw. And i thought raw dough tasted very nice. Wonder if using cashew butter instead of peanut made all that difference. Anyway, they were out of this world! Keeper:)

    Reply
    • Erin replies to Victoria
      August 24, 2016 @ 10:29 pm

      Better at room temperature?! Haha. It must have been the cashew butter. ;) Or maybe I’m just the odd one since most of the commenters like them at room temp! I’m happy to hear that your skeptical husband approved. :) Thanks a bunch for your feedback!

      Reply
  • shutapp says
    August 12, 2016 @ 1:27 pm

    CHOCOLATE CHIP COOKIE ARE MY FAVOURITE
    YOU TEACH ME LOT THROUGH THIS BLOGG
    THANK YOU SO MUCH FOR SHEARING

    Reply
    • Erin replies to shutapp
      August 13, 2016 @ 6:58 pm

      I’m happy you’re learning something! Thanks for your comment. :)

      Reply
  • Amanda West
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    August 3, 2016 @ 4:09 am

    I made these tonight and they are so delicious. Melt in your mouth, soft, warm…. everything I wanted and more. It’s such a perfect treat. Quick and simple. And I am sooooo happy I didn’t have to wait for them to set and cool. I’m trying your chocolate peanut butter cookie sandwiches next!

    Reply
    • Erin replies to Amanda West
      August 3, 2016 @ 10:09 pm

      Haha. Waiting for cookies to set is silly and totally unrealistic. I never do that in real life (though I write it in my recipes ;)) I’m so happy you liked the cookies! Thanks a bunch for your feedback. :)

      Reply
  • Carlie says
    July 22, 2016 @ 6:49 am

    My 3 and 1 year olds love these (as do my husband and I)! A biscuit I don’t feel guilty giving them! Thank you.

    Ps. For any Aussie readers, semi sweet chocolate= dark chocolate. I use the aldi organic dark chocolate and blitz it in the food processor first to resemble choc chips.

    Reply
    • Erin replies to Carlie
      July 22, 2016 @ 9:04 pm

      Thanks for the tip for the Australian readers! I’m so happy that you and your family enjoyed the cookies. :) Thanks for your feedback!

      Reply
  • Taryn says
    July 21, 2016 @ 8:20 pm

    Does it have to be mixed in a food processor or will a blender work?

    Reply
    • Erin replies to Taryn
      July 21, 2016 @ 8:54 pm

      A high-powered blender might work but I’m not sure and wouldn’t recommend it (I’m afraid the mixture might be a little too thick).

      Reply
      • Anna
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        replies to Erin
        August 21, 2016 @ 9:42 am

        I didn’t have a food processor :-( so I went old school and mashed the stuff by hand (a great little pre-binge workout lol)…it worked fine! They’re delicious!

        Reply
        • Erin replies to Anna
          August 22, 2016 @ 2:11 pm

          Haha. Good that you got a little workout in first! :) I’m happy it worked for you. Thanks for your feedback!

  • Bee
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    July 16, 2016 @ 6:56 am

    Add the 165 g of peanut butter. I thought it seemed like way too much and added about 100, but the cookies ended up not holding together. I also added 4 teaspons of whole wheat flour to absorb the wetness of my chickpeas (I probably should’ve dried them a bit better). That said the taste was seriously amazing; the flavor is so delicious and similar to a regular chocolate chip cookie. I’ll definitely be making my chocolate chip cookies grain free from now on!

    Reply
    • Erin replies to Bee
      July 16, 2016 @ 9:39 pm

      I’m happy that they worked out in the end! I hope you’ll enjoy the version with the full amount of peanut butter even more. :) Thanks a bunch for your feedback!

      Reply
  • Virginia says
    July 11, 2016 @ 5:55 am

    These look yummy and are on my list to make this week! Question, though — semi-sweet or milk chocolate chips? Thank you! :-)

    Reply
    • Erin replies to Virginia
      July 11, 2016 @ 8:17 am

      Semi-sweet! Unless you have a crazy sweet tooth. ;) Enjoy!

      Reply
  • Debbie says
    June 30, 2016 @ 4:48 pm

    Erin Hate to go against the rules but Jif worked just fine.I also threw in some coarsely chopped honey roasted peanuts to ramp up the texture. These are OK but would be best for someone with a very restricted diet.

    Reply
    • Erin replies to Debbie
      July 3, 2016 @ 9:57 pm

      Hi there! The reason why I say not to use Jif and the like is because people who have made it with both types (Jif and natural peanut butter with just nuts and salt in it) have told me that the natural peanut butter version is much, much better. So while these cookies may be okay with Jif, I think you would have maybe liked them a little more with natural peanut butter. :)

      Reply
  • Allen
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    June 22, 2016 @ 8:30 pm

    Fantastic! Even got my family to eat them!

    Reply
    • Erin replies to Allen
      June 23, 2016 @ 10:09 pm

      That’s always a good thing. :D Thanks for your comment!

      Reply
  • Marjo B
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    June 14, 2016 @ 6:38 pm

    Okay…I just HAD to tell you that my young siblings (and I!) LOVE these cookies…and we love them cold as well! :) Actually, most of us have only tasted these cold and think they are amazing. Just so y’all know! :)

    Reply
    • Erin replies to Marjo B
      June 14, 2016 @ 8:43 pm

      Well that’s awesome that you and your siblings enjoy them cold! I wish I could, too, so I wouldn’t feel compelled to eat them all straight from the oven. ;) Thanks a bunch for your comment!

      Reply
  • Sun says
    June 14, 2016 @ 4:32 pm

    Do these freeze well? I am thinking of making a big batch ahead for a party.

    Reply
    • Erin replies to Sun
      June 14, 2016 @ 8:42 pm

      I personally only like these straight from the oven but some commenters have said that they freeze the baked cookies and that it works well. I hope you’ll enjoy them! :)

      Reply
  • Megan says
    June 14, 2016 @ 11:06 am

    Hi Erin,

    Have you experimented with savoury flavours using chickpeas as a base? I friend of mine suggested it would be awesome, considering there are so many recipes using chickpea flour, especially Indian food. I just don’t know where I would start! Hmm maybe I should google.. 😏

    Reply
    • Erin replies to Megan
      June 14, 2016 @ 8:40 pm

      Hi Megan! I’m sorry but I’m absolutely no help here. I have to admit that I don’t like chickpeas (I do like these cookies, though ;)) or chickpea flour so I never use them. I wish you luck in your googling! :) Sorry again I couldn’t be more helpful.

      Reply
      • Megan replies to Erin
        June 15, 2016 @ 12:48 am

        No prob.. i brainstormed a bit and think i am going to give caraway seed and honey a go.. maybe with tahini instead of peanut butter :-)

        Reply
        • Erin replies to Megan
          June 16, 2016 @ 11:35 am

          Ooh! That sounds interesting. Good luck! :)

  • Debbue
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    June 10, 2016 @ 5:40 am

    DO YOU KNOW HOW MANY CALORIES ARE IN ONE PIECE

    Reply
    • Erin replies to Debbue
      June 10, 2016 @ 10:28 pm

      Check out the first bullet point in my post. ;)

      Reply
  • Dom
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    June 10, 2016 @ 3:19 am

    Hey there, thanks for this recipe. Just made these and it came out great. The only difference is I used regular peanut butter and cooked it for 12 minutes instead of 10. They hold together and taste amazing. Just gave up dairy and eggs and am struggling with desserts- I really appreciate this recipe. Thanks again.

    Reply
    • Erin replies to Dom
      June 10, 2016 @ 10:27 pm

      I’m happy they came out well with regular peanut butter! And I’m so happy you found the recipe. It’s definitely not the easiest when you have to give up dairy and eggs! Thanks a bunch for your feedback. :)

      Reply
  • Ashlen says
    May 18, 2016 @ 8:47 pm

    are garbanzo beans and chickpeas the same thing?

    Reply
  • Stacey
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    May 4, 2016 @ 2:36 pm

    I made these last night, and they came out great. Today they are even better. I brought them to work (we are all trying to be healty) and they are gone. =)

    Reply
    • Erin replies to Stacey
      May 5, 2016 @ 10:04 pm

      That was nice of you to share with your co-workers. I normally inhale them all straight from the oven. ;) Thanks a bunch for your comment!

      Reply
  • Amy
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    April 30, 2016 @ 4:29 pm

    just finished making these and WOW they are SO NICE! I was very unsure about baking things with no sugar, let alone with chickpeas! But they are gorgeous!
    I home made the peanut butter by blending peanuts, but my machine couldnt quite handle it so i ended up with a thick peanut flour. however it doesnt seem to of made a difference.
    I will be sharing this with all my friends and family, thank you!!

    :)

    Reply
    • Erin replies to Amy
      May 1, 2016 @ 8:49 pm

      Yay! So happy that it worked out well. :) But that’s strange about the homemade peanut butter. What kind of food processor did you use? And what amounts of peanut did you use? Sometimes it’s difficult to make nut butter unless you use a larger amount of nuts. Thanks so much for your comment!

      Reply
  • Jill Logan
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    April 30, 2016 @ 3:11 pm

    I have made these several times exactly as stated and they were a HUGE hit. One time I switched it up and added a cup of roasted peanuts in the food processor for several minutes and then added the rest of the ingredients. It yields about 2/3 cup peanut butter the recipe calls for. I got this idea from your site!

    I just mixed up a batch of dough and used 30 liquid Stevia instead of honey. I am concerned about the texture. Not sure if it is too dry… Anyone try this?

    Reply
    • Erin replies to Jill Logan
      May 1, 2016 @ 8:46 pm

      I’m so happy that you’ve been enjoying them! I haven’t tried the Stevia version myself but other comments have and it seemed to work. But maybe they didn’t try the original version, so they don’t know how the cookies were intended to be. Did it work out? Thanks so much for your feedback! :)

      Reply
  • Kimmy
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    April 24, 2016 @ 12:48 am

    Yummy!!!
    I tried these with homemade cashew butter (so the nut butter flavor wasn’t so over powering) and half 100% cacao chocolate (made into chips), half 60% cacao bittersweet choc chips to make them a bit healthier.
    I find that smaller cookies and pressing them into the cookie shape worked better for me.
    I also baked them for a few minutes longer than recommended.

    Reply
    • Erin replies to Kimmy
      April 24, 2016 @ 8:31 pm

      I bet these must be delicious with cashew butter! It’s good to know that that works well because I’ve been thinking about trying it. :) Thanks for your tips and feedback!

      Reply
  • Samantha
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    April 18, 2016 @ 7:36 pm

    Someone made these cookied for a party I attended. I liked them so much, I asked for the recipe and was pointed here. Then I made them for my parents and later for a party and they were a big hit both times! I used the vegan versions, once with agave and once with maple syrup, and they turned out great. Thanks for sharing this!

    Note: I found it helpful/quick to use a cookie scoop. Also, my taste preference is to use about 1/2 to 3/4 of the chocolate chips called for in the recipe so that I’m sure the chocolate flavor won’t overpower the peanut butter taste. Just a preference thing.

    Reply
    • Erin replies to Samantha
      April 19, 2016 @ 7:43 pm

      I’m happy that they were such a hit and that the vegan versions came out well for you! Thanks for the tip with the cookie scoop. :) And 1/2 the chocolate chips?! Haha. I wish I could do that. I may (not so secretly) use more than the amount listed in the recipe. ;) Thanks a bunch for your comment!

      Reply
  • esther says
    April 5, 2016 @ 4:46 am

    thanks so much for this recipe. i loved it. i actually liked that it didn’t taste like a typical chocolate chip cookie. I substituted peanut butter with almond butter, honey with the syrup from my left over gulab jamun and i added twice the amount of chocolate chips. i also baked it for 16 minutes. even with all those changes my cookies actually looked like yours and tasted great. i will make sure to check out your other recipes.

    Reply
    • Erin replies to esther
      April 9, 2016 @ 8:31 pm

      Haha. I love your style with adding twice the amount of chocolate chips! :D And I’m so happy that you enjoyed them and they came out well with your changes. Thanks a bunch for your comment (and sorry for my slow reply!).

      Reply
  • Sheena
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    April 2, 2016 @ 5:54 am

    I made these tonight and they were wonderful! I did make a few changes:
    I used PB2 powdered peanut butter (about 1/3 cup), then added a tbs or so of cashew milk, some Hershey’s special dark cocoa powder, a bunch of Truvia packets, sugar-free maple syrup, vanilla extract, cinnamon, pinch of corn starch and mixed with the chickpeas in a food processor. Then I added some chopped pecans and chocolate chips. I baked @ 350 for about 10 minutes. Deeeelicious!!!

    Reply
    • Sheena replies to Sheena
      April 2, 2016 @ 6:04 am

      I used a pinch of BAKING SODA, not corn starch (doh!), whoops! :^O

      Reply
    • Erin replies to Sheena
      April 2, 2016 @ 1:30 pm

      I love how you basically created your own recipe! That’s awesome. :) I’m thrilled that they still came out with all your changes! Thanks for your comment and for sharing your subs. I’m sure it’ll be a big help to others who want to use PB2 and make them sugar-free. :)

      Reply
  • Tesh
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    March 22, 2016 @ 6:45 pm

    Hey Erin,

    Though I did almost everything wrong, it still turn out great:

    1. I don’t have a food possessor, so I used a wooden potato masher to mash the chickpeas and only after that I’ve added all the other ingredients and mixed them with a spoon.

    2. I’ve noticed too late that it’s supposed to be natural peanut butter, so I had to use a commercial one I had at home.

    3. I don’t have a Silpat, and I forgot to buy parchment paper, so I just had to put them on the baking pan. But I figured that because of the commercial peanut butter they’ll probably be oily enough to not stick to the pan – and I was right :)

    Of course, not surprisingly, it didn’t look like on the picture, but it still tested great! Everyone at home liked it and were surprised it was made from chickpeas.

    Thank you very much for a good, easy to make and healthy recipe!!

    Reply
    • Erin replies to Tesh
      March 23, 2016 @ 9:04 pm

      Hi Tesh! That’s awesome that they came out well with your little changes – and you totally did not do everything wrong ;) It’s good to know that a potato masher works! People in this post are getting more and more creative with their chickpea mashing tools. :D Thanks a bunch for your nice comment and for sharing your tips!

      Reply
    • Betty replies to Tesh
      April 2, 2016 @ 8:46 am

      I made some this morning for basket lunch, and it all went!!! I used a potato masher, and a commercial peanut paste. really delicious.;) thanks for the recipe.

      Reply
      • Erin replies to Betty
        April 2, 2016 @ 1:27 pm

        Yay! So happy that they were a hit and that the potato masher and normal peanut butter worked for you. Thanks for your comment! :)

        Reply
  • Joyo says
    March 19, 2016 @ 9:35 pm

    Hello, thank you for the recipe =) I just used a potato masher and they turned out great. I am so happy to have this healthy, high-protein snack to take to work or on hikes.

    Reply
    • Erin replies to Joyo
      March 20, 2016 @ 9:07 pm

      That’s a great idea! Thanks for sharing. :) Now I have a good answer for the people who ask if they have to use a food processor. So happy you liked them!

      Reply
  • Deborah says
    March 19, 2016 @ 1:59 pm

    Hi,
    My husband is allergic to peanuts. Do you think I could use cashew butter instead?

    Also, do you think I could sub dried wild blueberries for the chocolate.. He doesn’t like chocolate :( Or, do you have another suggestion for a substitution?

    If I make them for me, peanut butter and chocolate sound heavenly. :)

    Thanks

    Reply
    • Erin replies to Deborah
      March 19, 2016 @ 7:58 pm

      Hello! I haven’t tried it but I think it’d work. Lots of commenters have used different types of nut butter and they all seem to work (though I haven’t tried them myself). Dried blueberries would work fine as long as your husband likes the cashew + blueberry combination. I’m not so sure what would go well with cashews. Does he like white chocolate? Because I think that’d be great!

      Reply
      • Deborah replies to Erin
        March 20, 2016 @ 1:31 pm

        Hi,
        Actually, he does love white chocolate.. Perhaps for a treat.. We are trying to reduce sugar and go as healthy as we can.
        You got me to thinking… Perhaps, dried apple or peaches might go better than blueberries :)
        Thank you !!!!

        Reply
        • Erin replies to Deborah
          March 20, 2016 @ 9:08 pm

          You’re welcome! I hope he enjoys whatever version you go with. :)

  • Chris says
    March 13, 2016 @ 9:55 pm

    Hey! These look awesome! I am allergic to nuts (it’s the hardest thing about being vegan!) so many recipes ask for nuts. Was wondering if you think Wowbutter would work? It’s actually very oily thought so probably not I’m guessing? I don’t believe there is a “natural” nut-free “nut butter” lol

    Reply
    • Erin replies to Chris
      March 14, 2016 @ 12:23 pm

      Hello! I’ve never used Wowbutter and so have no idea how it’d work. Is it thin and runny like natural peanut butter (the kind with just nuts and salt?) What about SunButter? Some commenters have said that that works fine!

      Reply
      • Mandy
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        replies to Erin
        May 3, 2016 @ 1:09 am

        I always use sunflower seed butter in this recipe and it works great! Also, I just tried tahini (from toasted sesame) for the first time – it’s actually really good. The dough was thinner, so the cookies flattened a bit and were soft, but still delicious. Thanks so much for this recipe – I’ve been enjoying it for a good 3 years. :)

        Reply
        • Erin replies to Mandy
          May 3, 2016 @ 9:32 pm

          Thanks for your tips! Hopefully it’ll help others who have the same question. :) And I’m happy to hear that you’ve been enjoying the recipe. Thanks a bunch for your comment!

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