These all natural chocolate chip cookie dough bites taste just like raw cookie dough without the guilt! Keep it in the freezer for a late night treat!
Is there anyone in this world that doesn’t like to eat raw cookie dough?
Ok, I’m sure there is. If that’s you, then see ya.
Just kidding. Please stay. You’ll like these, I promise.
Y’all are going to think I’m crazy, but there’s one secret ingredient that you won’t believe is in these.
Beans.
Yep. Garbanzo beans serve as the base for these bites. If you’re feeling iffy about it, just make these one time and you will be a changed person. I’m that confident about these bites.
The Ingredients
Let’s talk specifics.
A few of the ingredients in this recipe can vary wildly depending on the brand: almond butter, protein powder, and maple syrup. I want to talk about them because they may change the taste of your cookie dough bites.
Luckily, since this recipe has no eggs, you can taste and adjust.
For maple syrup: This recipe uses plain ‘ol pure maple syrup from Trader Joe’s. No extra stuff, just pure mapley goodness in it’s true form.
For the protein powder: I use Nuzest vanilla protein, the same protein I use in all my smoothies and baked good recipes (like these blueberry muffins). You can use it as a replacement for flour to make baked goods healthier (yep, really!) Use ASIMPLIFIEDLIFE for 15% off your order + free shipping over $50. Their protein is all natural and free from dairy, gluten, soy and GMOs.
For the almond butter: This recipe uses the simple almond butter from Costco that has 1 ingredient: almonds. This means it’s not as sweet as other almond butters, so I added a little more maple syrup. If your almond butter has some sweetness to it, add the maple syrup in LAST to taste, 1 tbsp at a time.
Making Your Cookie Dough Bites
Another great thing about this recipe: how easy it is to make. If you have a Nutri Ninja blender, you can throw everything in (except the chocolate chips) and blend it up. Then, simply remove the blade and fold in the chocolate chips.
You’ll want to line a loaf pan or something similar with parchment paper. This will make it easy to lift out and cut up once it’s done chilling. Spread out your cookie dough into the loaf pan, top with more chocolate chips (optional/required) and stick it in the freezer.
If the blade in your blender isn’t removable, just empty the dough into a small bowl to fold in the chocolate chips.
Let the cookie dough freeze at least 6 hours, then cut up into bite sized pieces. You can store it in the freezer or the fridge. The fridge makes it a little fudgy whereas the freezer keeps it more solid- it’s really a personal preference.
These cookie dough bites are guilt-free and so good! You won’t be able to have just one!
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| Prep Time | 10 minutes |
| Passive Time | 6 hours |
| Servings |
pieces
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- 1 can garbanzo beans
- 1/2 cup almond butter
- 4 scoops nuzest vanilla protein
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips
- 3 tbsp almond milk to reach desired consistency
- 3 tbsp maple syrup to reach desired sweetness
Ingredients
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- In a blender, combine garbanzo beans, almond butter, nuzest vanilla protein, salt, maple syrup and almond milk.
- Blend until smooth.
- Fold in semisweet chocolate chips.
- Press dough into a parchment paper lined loaf pan and freeze for at least six hours.
- Cut into bite sized pieces and store in fridge or freezer.
- If your ingredients aren't blending well, add more almond milk 1 tbsp at a time.
- If your almond butter has some sweetness to it, taste test before adding maple syrup.
- Add in nuts or swap for white chocolate chips if desired!
Happy cookie dough eating!
Thank you, Nuzest, for sponsoring this post.
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