Peanut Butter Cookie Dough Bites

peanut butter cookie dough bites

I found the idea for these easy, soft and moist, and healthy gluten-free peanut butter and chocolate chip cookies while browsing on Facebook one day and eventually found out that the recipe was created by Erin at Texanerin Baking. Egg-free and flour-free too, they contain cooked chickpeas that end up like a flour-based dough after they are whizzed up in a food processor with other ingredients. The dominating flavor is the peanut butter combined with the chocolate resulting in a pleasant rather unstated sweetness from the presence of the raw honey. Do I really need to note that one of life's sweet pleasures is peanut butter paired with chocolate?

They truly are heavenly and guilt-free too, despite the rich flavor experience that awaits you. If you were fortunate enough to grow up in a household where homemade cookies were often made, you will be nostalgic for those bits of raw cookie dough that you sneaked on the sly before you were granted permission to lick the bowl. Again, no need to feel guilty about snacking on some of the dough even before they go into the oven. Nothing bad here at all. These cookies stay moist in a sealed container for several days too, although keeping them around for several days isn't all that likely.

Peanut Butter Cookie Dough BitesPeanut Butter Cookie Dough Bites
Recipe by
From Texanerin Baking
Published on May 19, 2013

Easy, rich and moist peanut butter and chocolate chip "cookie dough" cookies made with chickpeas — egg-free, flour-free, gluten-free and just as guilt-free as they are delicious

Preparation: 10 minutes
Cooking time: 10 minutes

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  • 1 1/4 cups cooked chickpeas (about 1/2 cup dried chickpeas)
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons natural chunky peanut butter
  • 1/4 cup raw honey or agave
  • 1 teaspoon baking powder
  • pinch of sea salt
  • 1/2 cup (3 oz or 90 g) carob or chocolate chips (I used a combination of both)
  • Preheat an oven to 350°F and line a baking sheet with parchment paper.

  • Combine all the ingredients except the carob or chocolate chips in a food processor and process until smooth and well combined, scraping down the sides of the processor as necessary.

  • Stir in the carob or chocolate until evenly distributed. The mixture will be thick and gooey.

  • Wet your hands and form the mixture into roughly 1 1/2 inch balls. Transfer to the prepared baking sheet about 1 inch apart. Press down the dough slightly. Bake for about 10 minutes, until the cookies just begin to brown. Transfer to a wire rack to cool for at least 5 minutes before serving.

  • These cookies will keep moist in a sealed container for several days.

Makes 12 to 14 cookies

moist peanut butter cookies

More peanut butter delights you are sure to enjoy from my kitchen:
Cayenne Peanut Butter Cookies
Healthy Peanut Butter Cookies
Gooey Peanut Butter Brownies with Carob Chips
Peanut Butter Carob Balls


janet @ the taste space said...

Oh yum! I've made a similar dip but never thought to bake it. Looks delicious, Lisa. :)

Erin said...

I love everything about this recipe! Thanks for linking-up to 5-Ingredient Mondays. I'm featuring your recipe this week! Hope to see you back :)

Unknown said...

I love everything about this recipe! Thanks for linking it up to 5-Ingredient Mondays. I'm featuring your recipe this week, hope to see you back again :)

Shelley @ Two Healthy Kitchens said...

These look delicious! I've tried some other recipes that include chickpeas in a sweet cookie or dip, and they're terrific! People are so surprised to learn the "secret" ingredient!