A simple, vegan, gluten-free dessert! These bite-sized peanut butter chocolate chip cookie dough balls are dreamy and creamy all because of a secret ingredient.
I’m not going to deny it.
Chocolate is my weakness. Like, I don’t think I could go a week without eating some. I wouldn’t say I’m addicted, but it’s definitely something I don’t think I’d be able to live without. Ahem.
When a friend first told me about these cookie dough bites, I was a little hesitant to try making them. I mean, no flour, no butter, and they’re naturally sweetened? I sort of figured there was some secret behind what made them taste so great. Turns out I was right. And guess what the secret ingredient is!
Chickpeas. Yep, that’s right. Garbanzo beans, whatever you want to call them—they’re what makes these delicious chocolate chip cookie dough bites so irresistible. That smooth creamy texture on the inside is similar to hummus, but thicker. Now obviously, there’s no tahini or garlic in these babies, nor is there any salt. Just pure peanut butter chocolate yumminess.
I guess you could technically call these peanut butter chocolate chip cookies dough bites, as the peanut butter is quite a prominent flavor.
I was honestly surprised at how easy these were to make. Sure, there was a little chill time involved, but tossing a couple of ingredients into the food processor, rolling it into balls, and popping the freezer is seriously easy.
Then you have the option of dipping the chilled cookie dough bites into melted dark chocolate. You can also drizzle any remaining melted chocolate over the top to make them super pretty, but it isn’t necessary.
But you should.
You wouldn’t believe how fast my family devoured these cookie dough bites. I set out a small tray of them, left for literally 45 seconds, came back and the tray was EMPTY.
I kid you not.
Little ones, big ones, husbands, wives—these cookie dough bites are definitely a crowd pleaser.
Here’s the recipe:
- 1 (15.5 oz) can cooked chickpeas, rinsed (about 2 cups)
- 4 tablespoons maple syrup
- ⅛ teaspoon baking soda
- ¼ cup smooth peanut butter
- 2 teaspoons pure vanilla extract
- ¾ cup semi-sweet chocolate chips
- about 2 cups (60%) dark chocolate chips
- Line a baking sheet with parchment paper or a silpat.
- In the bowl of a food processor, combine chickpeas, maple syrup, baking soda, peanut butter, and vanilla extract. Process until smooth. Pour mixture into a medium bowl.
- Add semi-sweet chocolate chips to the bowl and fold them in until completely combined.
- Using your hands, pinch off tablespoon-sized pieces of "dough" and roll in your hands into a ball. Place on the prepared baking sheet and continue with remaining dough.
- Place the pan into the freezer for 1-2 hours. A few minutes before you remove them from the freezer, melt the dark chocolate chips either in the microwave (in a microwave safe bowl) or over the stove in a double-boiler. Dunk the cookie dough bites into the melted chocolate and place back on the baking sheet.
- If you have any remaining melted chocolate, feel free to drizzle it over the cookie dough bites. Chill for 15 minutes (or up to a week) and serve.
gluten-free dessert says
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