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 to count…
Thankfully, I understand how to listen to my body now and while I do still enjoy a lick or taste of cookie dough, you won’t find me in a cookie dough coma shortly after baking up a batch of something delicious.
I created these Cookie Dough Snack Bites with with the goal of having something sweet on hand that was also packed with protein, fiber, healthy fat and any other nutrients I could fit into the mix.
The past several weekends I have been traveling, and one of my trips took me to Napa, CA with The Peanut Institute. We learned SO much about peanuts, got our hands dirty in the kitchen, sipped on tasty wine, and made wonderful connections. It was a wonderful weekend!
Because these Cookie Dough Snack Bites are made with a bit of peanut butter I wanted to share some of the benefits of these delicious legumes (yes, they are technically legumes but we enjoy them as a nut!)
Protein: Peanuts contain more protein per ounce than any other nut
Environmentally friendly: Peanuts require MUCH less water to grow than other nuts. They are also nitrogen-fixing, which means they add nitrogen back to the soil they are growing in so it is more nutrient-rich for the next crop!
MIND: Diets rich in nuts, (including peanuts), fiber (fruits and vegetables), plant sterols, soy protein have been show to be beneficial for the brain (you can read my post about the MIND Diet Plan and Cookbook here!)
Blood Sugar: Consuming peanuts has been linked with controlling blood sugar levels.
Let’s take a look at the other ingredients used in this recipe:
Chickpeas: Good source of B vitamins, protein and fiber (the winning combination to help you feel full and satisfied for longer).
Quinoa Flour: Quinoa is a great source of plant protein, magnesium, iron, and a ton of other micronutrients (vitamins and minerals).
Hemp Seeds: Another source of plant based protein and hemp seeds are also a good source of healthy fats. They contain omega 3 and omega 6 fatty acids.
Rolled Oats: A whole grain that adds gut-friendly fiber.
Another thing I want to point out? Two of these bites is a super satisfying snack clocking in at 10g of protein! (And it totally hits the spot for that sweet tooth).
Cookie Dough Snack Bites
Not only are my Cookie Dough Snack Bites packed with nutrients, but they are really simple to make.
Step 1: Place all ingredients (minus the chocolate chips) in a food processor and blend until a dough-like consistency forms.
Step 2: Stir in the chocolate chips.
Step 3: Roll into balls, then store in the refrigerator or freezer.
Step 4: ENJOY!
I would love to know if you give these snack bites a try!
Cookie Dough Snack bites are a quick, easy and delicious snack packed with plant protein (10g in just 2 bites!) and healthy fat to help you stay satisfied and focused.
One 15-ounce can chickpeas, drained and rinsed
1/3 cup quinoa flour
1/4 cup peanut butter
2 tablespoons maple syrup
⅓ cup hemp seeds
½ cup rolled oats
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon cinnamon
1–2 tablespoons of water
⅓ cup dairy-free chocolate chips (Enjoy Life Foods has many low FODMAP certified products, including chocolate chips!)
Combine all ingredients (minus the chocolate chips) in the bowl of a food processor fitted with a sharp S blade.
Pulse to combine until the mixture forms a dough. If the mixture is too crumble, add more water 1 tablespoon at a time until the mixture is doughy and sticks together.
Stir the chocolate chips in by hand.
Roll the cookie dough bites into 14-16 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 5-7 days.
You can store the bites in the freezer for longer.
This recipe has not been tested for FODMAP content, but ingredients are used in low FODMAP amounts according to the Monash University app.
Leave a comment
These look like an amazing snack! Thanks for sharing!
Ahhh it is recipes like this that make me wish I didn’t have a peanut allergy
Hi Nina! Not sure what other allergies you have, but I bet this would taste great with an almond butter, cashew butter or sunflower seed butter 🙂 Let me know if you give it a try!
You could easily replace the peanut butter with tahini – I do it all the time.
You can also replace the Maple syrup (fructose) with rice malt syrup (dextrose)
It’s not as sweet, but it works and makes the recipe sugar free
Hi Jan! You could replace the peanut butter with any nut or seed butter if necessary. I’m not sure what your dietary restrictions are, but the maple syrup is low FODMAP according to the Monash University App in a 2 tablespoon serving and this recipe uses 2 tablespoons total. This is well below the FODMAP threshold. That being said, you could substitute another sweetener if you like. I believe brown rice syrup and rice malt syrup are the same – and if so, they DO contain sugar (just like honey, molasses, maple syrup, etc) so this would not be sugar free. Let me know if you try and what modifications you make 🙂