Peanut Butter Chocolate Chip Cookie Dough Bites

I haven’t made any sweets for A LONG TIME (as you’ve noticed on the blog) so I figured it might be time to dabble in a little sweetness. These cookies are really good and really easy to make. I think they taste best when warm so make sure to warm up the leftovers before eating, if you prefer. I tried to bribe our daughter to go on the potty with these cookies and it worked! Well… it worked one time anyways. Potty training is rough!

These are grain-free, gluten-free, white sugar free, oil-free, flour free…. all sorts of FREE!!!

Peanut Butter Chocolate Chip Cookie Dough Bites

I found this recipe on Texanerin Baking site. I can’t wait to see what else she has in store!

Ingredients:
  • 1 1/2 cups canned or cooked chickpeas, well-rinsed and patted dry with a paper towel
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons natural peanut butter – sunflower butter for nut-free
  • 1/4 cup honey OR 1/8-1/4 cup agave, if you prefer
  • 1 teaspoon baking powder
  • a pinch of salt if your peanut/sunflower butter doesn’t have salt in it
  • 1/2 cup vegan chocolate chips
Directions:
Preheat your oven to 350°F. 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. 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 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. Bake for 10-15 minutes. If you want them to look more like normal cookies, press down slightly before baking

Process ingredients until smooth, scrape sides along the way

Add chocolate chips, pulse a few times to combine

Roll into balls and place on cookie sheet to bake

Yummy!

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  1. Looks great! I love a good chocolate chip treat and this recipe looks awesome!

  2. Lynne Reply

    How long do you bake them for?

    • 10-15 minutes. I added it to the directions, oops! Thanks for pointing that out!

  3. They look very good, but I miss seeing your daughter eating them! I bet she loved them!!

    • I gave her one for going on the potty (bribery!) but she hasn’t “earned” another one since so I didn’t get a chance to snap a picture of her. She loved them FOR SURE!!!

  4. Kris Reply

    These are great. My family loved them. Thanks!!!!

  5. Amy Reply

    I made these yesterday and they disappeared in no time. My son requested more today and they also disappeared quickly! Great recipe.

  6. Amazing!! Thanks for the recipe!

  7. How do you know when they are done? I’m new to this kind of baking and I had no idea what to look for. I just took them out after 15 minutes and they were definitely delicious but they fall apart pretty easily. Is that supposed to happen?

    • Hi Suzy! 15 minutes should be good… they are different than regular cookies so they won’t really ever look like the real thing. I find they stick together better when they are cooled. Maybe try 20 minutes? Let me know what works for you!

  8. Borsellino Reply

    These turned out wonderfully!… Amazing cookies! Considering that I am at a high elevation in Colorado, baking without eggs and oils had been a challenge lately;-) but these turned out great. Everybody loved them. Thanks for the great recipe.

    • It is a challenge, isn’t it! So glad you enjoyed them! Thanks for your support!!