Chocolate Chip Peanut Butter Cookie Dough Bites

If you’re looking for a protein rich snack, packed full of nutrients and antioxidants, these Chocolate Chunk Peanut Butter Cookie Dough Bites are the healthy snack recipe for you!

Not your usual cookie dough recipe, this one is based around chickpea flour and contains no refined sugar. With the goodness of 100% natural peanut butter (we’ve used Pics) they’re essentially a little power house of healthy energy, and better yet, they’re incredibly delicious.

A super sticky dough mix, you’d do well to ensure you’re using a powerful blender or food processor, and we recommend using a dry-ish peanut butter. Crunchy peanut butter with give you more texture, or if you prefer your cookies smooth – try Pics Smooth Peanut Butter. With High Oleic Peanuts and just a pinch of salt, pics peanut butter crush their peanuts in Nelson, New Zealand, pop them into jars and send them around the world to be enjoyed.

You can coat these sticky bites in dark chocolate mixed with coconut oil and honey if you want a crispy outer shell, or simply nibble on them straight out of the fridge for a protein rich, sweet, peanutty mouthful of yum. Keep in the freezer for a rainy, snack-filled day or pop them in a container in the fridge and eat them for up to a week.

Enjoy!
The Steens Team x

INGREDITENTS

1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel

2 tsp vanilla extract

1/2 cup + 2 tablespoons (5.8oz / 165 g) peanut butter at room temperature

1/4 cup (2.8 oz / 80 g) Manuka Honey MGO 50+ or MGO 85+

1 tsp baking powder

1/2 cup (3.2oz / 90 g) organic chocolate chips

Preheat your oven to 350°F / 175°C. Combine all the ingredients except for the chocolate chips in a food processor and process until nice and smooth. This is a super thick mixture so make sure you’re using a powerful food processor.

Put in the chocolate chips into your blender and stir them through until well combined with the cookie dough. Don’t pulse them or they’ll turn into chocolate crumbs.

Using a wet ice cream scoop, scoop balls onto baking paper. They won’t rise or spread much. You’ll need to rinse the scoop each time because this is a STICKY mixture!

Bake for about 10 minutes. The cookie dough bites will still be very soft when you take them out of the oven, and they won’t set like normal cookies.

Store in an airtight container at room temperature (or in the fridge) for up to 1 week.