Peanut Butter Cookie Dough Bites
These Peanut Butter Cookie Dough Bites are creamy, sweet, and packed with protein! A guilt-free snack that satisfies your cravings!
Equipment
- Food Processor
- Mixing Bowl
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Storage container
Ingredients
For the Bites:
- 1 can chickpeas (15 1/2 ounces), drained and rinsed
- 1/2 cup peanut butter divided
- 1/3 cup peanut butter powder
- 3-4 tablespoons agave nectar to taste
- 1 1/4 teaspoons raw vanilla extract
- 1 teaspoon cinnamon
- 1 pinch salt
- 2 1/2 tablespoons mini chocolate chips
Instructions
Instructions
- Start by draining and rinsing the can of chickpeas thoroughly. This step is crucial as it removes excess sodium and any canning liquid. Rinsing also helps improve the flavor of your cookie dough bites.
- In a food processor, combine the rinsed chickpeas, 1/2 cup of peanut butter, peanut butter powder, agave nectar, raw vanilla extract, cinnamon, and a pinch of salt. Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the processor a couple of times to ensure everything is well incorporated.
- After blending, taste the mixture and adjust the sweetness by adding more agave nectar if desired. Blend again to combine.
- Once your dough is well mixed and sweetened to your liking, add in the mini chocolate chips. Use a spatula to fold them into the dough gently, ensuring they are evenly distributed.
- Using a cookie scoop or tablespoon, portion out the dough and roll it into bite-sized balls. Place them on a parchment-lined baking sheet.
- Refrigerate the cookie dough bites for at least 30 minutes to help them firm up. This step ensures they hold their shape when you’re ready to enjoy them.
Notes
- These bites can be stored in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze the bites in a single layer on a baking sheet and then transfer them to a freezer-safe bag.
- They can last up to 3 months in the freezer!