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+ servings

Peanut Butter Chocolate Chip Cookie Dough Bites


  • 1 ¼ cups cooked (or canned) chickpeas, well-rinsed and patted dry
  • 2 tsp vanilla
  • ½ cup + 2 Tbsp natural peanut butter
  • ¼ cup honey (or maple syrup)
  • 1 tsp baking powder
  • a pinch of salt (if your peanut butter is unsalted)
  • ½ cup chocolate bar shavings (I like 70% or greater bittersweet or dark)


  • Preheat your oven to 350° F.
  • Process the chickpeas in a food processor until they're very smooth.
  • Add the rest of the ingredients (except the chocolate) and process again. If the dough seems a bit too stiff, add honey, a little bit at a time
  • Add the chocolate, stirring if you can, or a couple more pulses. (The dough will be thick and sticky)
  • Refrigerate the dough for 10 or 15 minutes before using, so it's a bit easier to work with.
  • Form into balls.
  • (They don't rise much, so if you'd like them to look like regular cookies, press them down ever so slightly)
  • Bake for 10 minutes (ish). Until the sides are starting to firm up.