Posted on Leave a comment

Sun-Butter Cookie Dough Bites

I made these cookie dough bites with a little change from the original. Instead of the peanut butter that is in my original Cookie Dough Bites I used Sunflower seed butter. I rolled the cookie dough bites in sunflower seeds to gives them a crunchy texture. It is perfect for those that can not have peanut butter, or just what something a little different.

Dough Ingredients:

  • 1 1/2 c chickpeas, cooked
  • 1/3 c Date Paste
  • 1/2 c GF oats
  • 1/4 c sunflower seed butter
  • 1 tbsp pure vanilla extract
  • pinch of Himalayan salt

Combine the dough ingredients into a food processor. Process until the dough is creamy and well combined.

Transfer dough to a large bowl.

Stir-ins:

  • 1/2 c chocolate chips

Stir the chocolate chips into the dough.

Coating:

  • sunflower seeds

Roll the cookie dough into walnut size balls. Roll each ball into sunflower seeds.

Freeze the Sun-Butter Cookie Dough Bites about 20 minutes to firm up. Transfer to a sealable container. You can freeze the cookie dough bites or store them in the refrigerator.

This recipe makes about 24 Sun-Butter Cookie Dough Bites.

DSC_0052

Share. Eat. Enjoy.

Posted on 4 Comments

Cookie Dough Bites

This is an updated version of my Chocolate Covered Cookie Dough Bites. I think they are even better than the original. They are protein packed and addictive.  I am just giving you fair warning now.

Dough Ingredients:

  • 1 can (1 1/2 c) chickpeas/garbanzo beans, drained, rinsed
  • 6 dates soaked in hot water, drained
  • 1/2 c gf oats
  • 1/4 c peanut butter
  • 1 tbsp vanilla extract
  • 1/4 c water (1 tbsp at a time)
  • pinch of Himalayan salt

Combine dough ingredients into a high-speed blender. Blend on high, adding water as needed to loosed the dough. (I used the water that I soaked the dates in.) You might need to scrape down the sides periodically.

Blend the dough until it is creamy and smooth. Transfer the dough to a large bowl.

Stir-In:

  • 1/2 c chocolate chips, Vegan/GF, chopped

Add chocolate chips to dough mixture and stir to thoroughly incorporate the ingredients.

Chill in refrigerator for at least 30 minutes.

Line a baking sheet with parchment paper or a silicone mat.

Roll the dough into walnut size bites and place on prepared baking sheet.

Freeze dough bites until they have firmed up. Store in a sealable container in the refrigerator.

DSC_0050

Share. Eat. Enjoy.

DSC_0053