As a mom of three, I LOVE looking for ways to incorporate healthier ingredients into “dessert recipes” that will trick my kiddos into eating better, more nutrient-dense foods. Examples of this in the past include my Vegan Black Bean Brownies or my No-Bake Vegan Blondies (which include black beans and bananas, respectively). And the other day, I had a thought: how can I incorporate chickpeas (yes, chickpeas) into a sweet treat that will satisfy all of the “sweet tooth” boys in this house?! Enter: Peanut Butter Chocolate Chip Cookie Dough Bites. (Say that 10 times fast.)
The chickpeas are an integral part of this recipe, but the rest of the ingredients are totally up for substitution. Don’t have peanut butter? Any nut butter will work just fine. Not a fan of honey? Easily use agave nectar in its place. No almond extract in the house? Totally fine. Just double up on the vanilla extract.
I’ll also add that I used our ancient and at-the-end-of-its-road Ninja Blender for this recipe (as I do with most of my recipes), but even with this $90 blender, the “dough” took quite a while to evenly mix. If you don’t have a high-speed blender, use a food processor. If you have neither one of those appliances, I’m afraid this recipe is just going to be a lot trickier to execute. You’ve been warned.
Finally: these cookie dough bites won’t rise in the oven as your traditional cookie will. They will also remain very soft and dough-y, even if you bake them for a few extra minutes or store them in the fridge. When they come out of the oven and seem a bit on the “soft side”, fret not. They’ll firm up slightly as they cool, but these are cookie dough bites: you don’t want them to crisp up, or it defeats the purpose!
Peanut Butter Chocolate Chip Cookie Dough Bites
Total Time: 8-10 minutes prep, 10 minutes cook
Yields: 28 cookie dough bites
- 1 can of chickpeas, drained and rinsed + patted dry
- 1 tbsp. vanilla extract
- 1 tbsp. almond extract
- 1/2 c. + 2 tbsp. peanut butter (or other nut butter of choice)
- 1/4 c. honey (or other sweetener of choice)
- 1 tsp. baking powder
- splash of almond milk (or other nut milk of choice)
- 1/2 c. chocolate chips (I use the Enjoy Life brand dark chocolate morsels)
- Preheat your own to 350 degrees Fahrenheit.
- Combine all ingredients (except for chocolate chips) into your blender or food processor. If your mixture is too thick, add a small splash of almond milk to get it going.
- Stir in the chocolate chips. Your mixture will be very thick and sticky.
- With wet hands, grab 1 or 1.5 tbsp. of your dough mixture and form into balls. If you’d like, you can press down on them slightly to flatten them. (They won’t rise in the oven.)
- Bake for 10 minutes.
- Remove from oven and let cool. Note that they will still be very soft and won’t firm up like normal cookies.
- Enjoy! These can also store in the fridge for up to 1 week (but I’d bet money they won’t last that long).