I made these Peanut Butter Chocolate Chip Cookie Dough Bites for the holidays this past year and the year before, and they were a hit everywhere that I brought them. I mean, how can you not love peanut butter and chocolate together?
In designing this simple recipe, though, I came across a lot of other recipes for vegan and gluten-free cookie dough bites that either had too many ingredients for my liking and/or didn’t taste the greatest to me. I wanted something that wouldn’t mask or affect the intensity of the peanut butter flavor, so after a little experimentation, I came up with this recipe … and I’ve been told that they taste VERY much like a rather well-known brand of peanut butter cups! Only, these are a little bit healthier, as they have a little bit more protein and fiber in them, which also – at least to me – makes them a little more satisfying.
- 1/2 cup natural creamy peanut butter
- 4-6 tablespoons coconut flour
- 1 tablespoon ground flax meal
- 3 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 1/4 cup vegan chocolate chips
- Sprinkles
- Mix first five ingredients until well combined. If your peanut butter is more on the runny side, you may need more coconut flour. Conversely, if it's less runny, less coconut flour. When the right consistency, the dough should be soft but still hold together well.
- Using a tablespoon, fill the spoon just shy of level and roll into a ball. Place on a baking sheet and repeat until all the dough is rolled. My batch yielded 16. Your results may vary. Place baking sheet when done in freezer while melting chocolate.
- Pour about half the bag of chocolate chips into a microwave-safe cup (I used a ceramic mug). Microwave for 30 seconds and stir. Microwave for another 15 seconds and stir, repeating this until chocolate is JUST starting to melt. Avoid heating for too long or the chocolate will separate and become lumpy and oily. Stir until smooth.
- Remove baking sheet from freezer and using a fork and spoon, coat each ball with chocolate and allow excess to drain from ball. Gently place back on baking sheet and immediately drop several sprinkles on top before the chocolate re-sets. Repeat with remainder of dough balls.
- Return baking sheet to freezer for at least five minutes to allow chocolate to set.
