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.
These are adorable! I love the ingredients– and how little sugar you add. I’ve made something similar as Christmas gifts but the filling was more of a larabar cookie dough– dates and cashews. This variation is intriguing! I love making things with healthier, non-traditional ingredients, and having everyone love them.
I can’t believe that is chickpeas! It looks exactly like cookie dough! And they sound seriously fantastic. Love those chocolate drizzles, and, um, go a week without chocolate? I’m not sure I could go a day, lol!
They look super-yummy!
Those look super yummy and I just happen to have all of the ingredients listed. Might possibly make my own and make a post about it with a link back to you for the recipe. I’ll pin it now just in case! I’ll let you know if/when I do! Stopping by from Friendship Friday!
Thanks so much! I would love for you to try out the recipe and share it with your readers.
Thank you for posting to Motivation Monday!
Oh wow! I never would have guessed chickpeas as the secret ingredient! That is crazy! They look SO good! Pinning!
These look so good!! I love that you used chickpeas and that they’re vegan and gluten-free! I can’t eat raw cookie dough while pregnant because of the raw eggs so this is a perfect substitute for me!!!
Oh those look so good! Pinning!
Thanks for sharing Leia!
Wow this is an incredible recipe! It never came across my mind that you can use chickpeas in dessert, and they look freaking good! Love the peanut butter flavor with the chocolate. Great idea!
I would say you have a small addiction Margaret. lol Chocolate is my weakness as well, I don’t even crave other types of sweets. But I cannot believe there are chickpeas in these! That’s a pretty cool idea, and they add tons of extra protein!
These look irresistibly delicious! Pinned the recipe so I can make them later. Thanks so much for linking it up at the “This Is How We Roll Thursday” link party!
These sound delish but why is baking soda added? There is no cooking for them to ‘rise’? Thanks
Hey Sue! I actually just add the baking soda to give it more of an authentic “cookie dough” flavor. After testing batches with and without it, I found that it tastes just a leeeetle better with it.
these look absolutely delicious! I am such a fan of cookie dough! yummm!
I love this idea! We have peanut allergies in our household. Would almond butter work?
It should work. Let me know how it turns out if you try. Good luck!
These look great! Just wondering if they would hold up on a cookie tray or do they have to be refrigerated to keep the chocolate from melting?
Thanks! They should be able to just sit out on the counter, it really just depends on the temperature of the room. But I’d keep ‘em refrigerated until you’re ready to serve them just to be on the safe side.
Enjoy!