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    You are here: Home | Recipes | Energy Balls

    Vegan Peanut Butter Cookie Dough Balls

    Dec 5, 2022 by Faith VanderMolen

    Jump to Recipe Print Recipe

    High-Protein Peanut Butter Cookie Dough Balls

    Guys, I'm pretty excited to share this recipe with you all! I'm still amazed at how well these Vegan Peanut Butter Cookie Dough Balls turned out. Their texture perfectly mimics raw cookie dough and they only require 4 ingredients! YES PLEASE! I've served them a couple of different times to my friends and they go quick. I also know my friends appreciate that they're healthy and won't weigh you down or give you a sugar rush.

    Peanut butter flavored recipes will be popping up a lot this month. One of the main reasons peanut butter is the flavor of the month is because I recently ordered some more peanut flour. While I have nothing against full fat, natural peanut butter (in fact, I strongly promote eating food in their natural form), I've found that peanut flour allows me to create baked goods that have a rich, peanut butter flavor without all the density. I've tried in the past to make peanut butter banana bread and it was a dense mess that didn't even taste strongly of peanut butter. Womp womp.

    Peanut flour to the rescue!

    High-Protein Peanut Butter Cookie Dough Balls 1

    The other special ingredient in these Vegan Peanut Butter Cookie Dough Balls are chickpeas! Yeah, I know that's no surprise for most of you. The chickpeas make these balls perfectly moist and doughy and provide lots of plant-based protein! Sweetened with maple syrup and rich in peanut flavor from peanut flour, these Vegan Peanut Butter Cookie Dough Balls are perfect for a snack or to tame a sweet tooth. Personally, I love to make mine with cacao nibs, but when I'm serving these to others I often use dairy-free chocolate chips.

    Another way I've eaten these Vegan Peanut Butter Cookie Dough Balls is in my Peanut Butter Cookie Dough Banana Ice Cream Blizzards. Oh. Yeah. I'll let you all know how I make these on Monday.

    Peanut Butter Cookie Dough Banana Ice Cream Blizzard

    Get excited.

    I hope you all give these Vegan Peanut Butter Cookie Dough Balls a try! If you do, let me know what you think!

    High-Protein Peanut Butter Cookie Dough Balls 2

    📖 Recipe

    Peanut Butter Cookie Dough Balls

    High-Protein Peanut Butter Cookie Dough Balls

    Faith VanderMolen
    These High-Protein Peanut Butter Cookie Dough Balls are doughy, sweet and full of peanut butter flavor, without all the fat!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Total Time 30 minutes mins
    Course Desserts
    Cuisine American
    Servings 15 balls
    Calories 68 kcal

    Equipment

    • Hamilton Beach Food Processor

    Ingredients
     
     

    • 1 can chickpeas drained and rinsed
    • ¾ cup peanut flour*
    • ¼ cup + 2 tablespoons pure maple syrup
    • ⅓ cup dairy-free chocolate chips or cacao nibs

    Instructions 

    • In a food processor, process the drained and rinsed chickpeas until mostly smooth, scraping down the sides of your processor when necessary.
    • Add in the peanut flour and maple syrup and process until smooth, again scraping down the sides of your processor if necessary.
    • Stir in the chocolate chips or cacao nibs and chill the dough in the fridge for about 15-30 minutes. Roll the dough into balls and place in the freezer for about 20 minutes to set. Store in the fridge for up to a week.

    Notes

    *Not peanut butter!

    Nutrition

    Serving: 1ballCalories: 68kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 1mgPotassium: 100mgFiber: 1gSugar: 7gVitamin A: 0.02IUVitamin C: 0.001mgCalcium: 22mgIron: 1mg
    Tried this recipe?Let me know how it was!

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    Comments

    1. Karli says

      October 24, 2015 at 7:25 pm

      Hi there! I know this post is from a while ago, but hope you will still see this! I couldn't find peanut flour in my local health food store but I have some PB2, which is basically ground peanuts with the oils removed, do you think that would work the same way?
      Thanks!

      Reply
      • Faith says

        October 24, 2015 at 8:59 pm

        Hey Karli! I'm glad you're thinking about trying this recipe out! PB2 would definitely work. I believe there is sugar added to PB2 so you may not want to add as much maple syrup...or keep the maple syrup amount the same and they'll just be extra sweet and delicious! I hope it works out for you!

        Reply
        • Karli says

          October 25, 2015 at 5:16 pm

          5 stars
          Hi Faith! Made them this morning and they turned out great! Just used 1/4 cup maple syrup without the extra two tablespoons and I think it worked out perfectly with the PB2. Very happy camper! Thanks for the recipe!

    2. shawnette says

      June 28, 2015 at 7:59 pm

      Faith, I stumbled across your site while cross referencing oat milk recipes. Gurl, the more I read the more I'm in love! As a fellow creative foodie with a passion for all things healthy, I am impressed and inspired by your creations. You rock. Thank you for sharing your love with us 🙂

      Reply
      • Faith says

        June 28, 2015 at 8:39 pm

        Hey hey Shawnette!! Yay! This makes me so happy. Thanks for saying hi! Let me know if you try out any recipes or have any requests!!

        Reply
    3. Alyssa @ Renaissancerunnergirl says

      June 06, 2015 at 8:53 am

      I really like using peanut flour for the exact same reason - when it comes to baked treats, it makes them taste way more of peanut butter than the real deal (which is the only acceptable way to eat plain old PB&J!)

      Reply
      • Faith says

        June 06, 2015 at 7:05 pm

        Ah peanut flour is the bomb! And I don't think pb&j will ever get boring. Such a delicious classic!

        Reply
    5 from 2 votes (1 rating without comment)

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