Trying to make cookies that are healthy, let me tell you how much of a challenge that truly is. So instead I made a version that’s no-bake but still just as satisfying. Everyone that reads my blog knows I have a serious sweet-tooth. If I could, I’d eat chocolate all day. Covered in peanut butter. Sometimes I actually dip chocolate cover cacao nibs into peanut butter… It’s SO GOOD!
In my quest to creating a peanut butter chocolate cookie that’s magically low-fat, I realized powdered peanut butter exists and that was the solution. Now you can absolutely make this using peanut butter, but if you’re wanting a lower-fat option then this is your recipe. Who doesn’t want to eat a more guilt-free version cookie dough?
To all my pb and chocolate lovers, this ones for you!
The secret lies in the base. I used chickpea for my dough because it’s mild in flavor, pure protein and something everyone can get access to for an affordable price. You might cringe at the thought of eating beans as a dessert, but trust me on this one. It’s virtually undetectable with the powdered peanut butter and mini chocolate chips. It’s also perfect for getting the kiddos involved with.
You can make a batch and freeze it for future snacking. Packing a couple for lunch and they’ll thaw out by the time you’re ready to eat!
- Rinse and drain garbanzo beans.
- Blend garbanzo beans until smooth.
- Add powdered peanut butter, vanilla and liquid sweetener (maple syrup) and coconut sugar. Pulse until evenly combined and smooth.
- Fold in mini chocolate chips and portion into 1 inch sized balls. Cut in half to create smaller portions or leave whole.
- Roll until smooth and chill in the freezer to harden.
The recipe is sponsored by Vitacost.com. All opinions are my own, I only endorse brands I 100% love!