Servings: 14-16 dough bites 1x
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- ⅓ cup natural peanut butter
- ⅓ cup old-fashioned rolled oats (may use quick-cooking oats)
- ¼ cup pure maple syrup (may use honey)
- 1 teaspoon pure vanilla extract
- Pinch of fine salt
- ½ cup mini chocolate chips
Instructions
- To a food processor, add the drained and rinsed chickpeas, peanut butter, oats, maple syrup, vanilla, and salt. Process until smooth, scraping down the sides as needed. (NOTE: I process the mixture for almost a full 2 minutes, scraping down the blade and sides about 4 times to get a very smooth texture.)
- Transfer the cookie dough to a bowl. Add the chocolate chips and stir and fold them into the dough.
- Using a 2 tablespoon scoop, scoop the dough into mounds and place on a parchment-lined baking sheet. You should end up with 14 to 16 cookie dough mounds.
- May enjoy right away, or transfer the dough bites, still on the baking sheet, to the refrigerator or freezer to chill for at least 30 minutes.
- After 30 minutes, transfer the dough bites to an airtight container, separating layers with parchment paper. Refrigerate for up to 5 days or freeze for up to 3 months. To enjoy directly from the freezer, remove a dough bite and let it sit at room temperature for 5 minutes to thaw slightly before eating.
Notes
For dairy free and vegan cookie dough, use maple syrup as the sweetener and add in dairy-free mini chocolate chips, such as Enjoy Life brand.
Nutrition Information
- Serving Size: 1 dough bite (1/16th of recipe)
- Calories: 118
- Fat: 5 g
- (Sat Fat: 2 g)
- Sodium: 81 mg
- Carbohydrate: 15 g
- (Fiber: 3 g
- Sugar: 7 g)
- Protein: 4 g
- Cholesterol: 0 mg