My entire life I have been the type of girl to lick the bowl or spoon while baking. Seriously, I’ve had one too many raw cookie dough stomach aches.
I created these Cookie Dough Snack Bites with the goal of having something safe and sweet on hand that is also packed with protein, fiber, healthy fat and any other nutrients I could fit into the mix.
Cookie Dough Snack Bites
- 1 15-ounce can chickpeas, drained and rinsed
- ⅔ cup quinoa flour
- ¼ cup peanut butter
- 2 tablespoons maple syrup
- ⅓ cup hemp seeds
- ½ cup rolled oats
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 to 2 tablespoons of water
- ⅓ cup dairy-free chocolate chips
Heat oven to 300°F. Spread all of the flour on a cookie sheet and bake, stirring every two minutes until the flour reaches 165°F, about 5 minutes. Keep a close eye on the quinoa flour so that it does not burn. Once flour is heat-treated, let it sit to cool. Once cooled, measure ⅓ cup.
Combine ⅓ cup flour and all other ingredients (minus the chocolate chips) in a food processor. Pulse to combine until the mixture forms a dough. If the mixture is too crumbly, add more water 1 tablespoon at a time until the mixture is doughy and sticks together.
Remove mixture from processor and stir in the chocolate chips by hand.
Roll the cookie dough bites into 14 to 16 bites and place on a parchment or wax-paper lined plate or small cookie sheet. Store in the refrigerator or freezer for at least 30 minutes prior to consuming. This will allow them to harden up a little.
You can store these in a sealed container in the refrigerator for about 5 to 7 days.
You can store the bites in the freezer for longer.
- Heat treating extra flour (⅔ cup instead of ⅓ cup) will ensure you have enough in case some flour gets stuck to the pan. Do not scrape any flour that gets stuck to use in the recipe.