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Peanut Butter Chocolate Chip Cookie Dough Bites (V, GF, DF): an easy, whole ingredient recipe for protein-packed cookie dough bites bursting with PB and chocolate flavor. #Vegan #GlutenFree #DairyFree | BeamingBaker.com

Peanut Butter Chocolate Chip Cookie Dough Bites (Vegan, Gluten Free, Dairy Free)


Description

Peanut Butter Chocolate Chip Cookie Dough Bites (V, GF, DF): an easy, whole ingredients recipe for protein-packed cookie dough bites bursting with PB and chocolate flavor. Vegan, Gluten Free, Dairy Free.


Scale

Ingredients

Dry Ingredients

  • ¾ cup gluten free rolled oats
  • ¾ cup + 2 tablespoons gluten free oat flour
  • ¼ teaspoon salt

Wet Ingredients

  • ¼ cup unsalted, natural peanut butter*
  • ¼ cup pure maple syrup
  • 2 tablespoons melted coconut oil
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 10 mins)
  • 1 teaspoon pure vanilla extract

Add-in Ingredients

  • ¼ cup vegan chocolate chips
  • 2 tablespoons mini vegan chocolate chips
  • 2 tablespoons unsalted peanuts, finely chopped

Instructions

  1. In a large bowl, whisk together all of the dry ingredients: oats, flour, and salt.
  2. In a medium bowl, whisk together all of the wet ingredients: peanut butter, maple syrup, coconut oil, flax egg and vanilla. Whisk until smooth.
  3. Pour the wet mixture over the dry mixture. Using a rubber spatula or wooden spoon, stir and fold the ingredients together until well combined. Fold in chocolate chips and peanuts.
  4. Cover the bowl and place into the freezer for 15-20 minutes—this chills the dough and hardens it for easier rolling.
  5. Remove bowl from freezer. Scoop about 2 tablespoons of cookie dough into your hands and roll into balls. Enjoy! Storing instructions below.

Notes

– Adapted from my chocolate chip cookie dough bites and my no bake peanut butter coconut bites (both vegan, gluten free and dairy free).
– *Make sure you use peanut butter that only has one ingredient: peanuts. Your PB should be naturally drippy and liquidy to work in this recipe.
– Store in an airtight container at room temperature for up to 1 week.
– If storing in the refrigerator, you can keep these for 1-2 weeks. If storing in the freezer, transfer to an airtight, freezer-friendly container for up to 1 month. Allow to thaw at room temperature for about 30 minutes before enjoying.
– More No Bake recipes (all V, GF, DF): cranberry coconut bites, almond butter coconut bites, chewy oatmeal raisin granola bars.
– More whole foods desserts (all V, GF, DF): pumpkin chocolate chip muffins, paleo almond joy, gluten free vegan brownies.

  • Category: No Bake, Snacks, Vegan, Gluten Free, Dairy Free
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