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Peanut Butter Chickpea Cookie Dough Bites

Peanut Butter Chickpea Cookie Dough Bites – Forkwise recipe card (illustration, no photo yet)
SnacksAmerican⏱ 10 minServes 12Easy⚡ Five & FastGluten-freeEgg-freeVegetarian
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • ½ cup raisins or chopped nuts
  • 1 (15-ounce) can no-salt-added garbanzo beans (chickpeas), drained and rinsed
  • ½ cup peanut butter
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract

Method

  1. Put the raisins or nuts in a medium mixing bowl and set aside.
  2. Add the garbanzo beans, peanut butter, sweetener, and vanilla to a food processor. Pulse to chop, then blend until completely smooth, about 3-5 minutes.
  3. Transfer the mixture to the bowl with the raisins or nuts and fold to combine.
  4. Use a 2-tablespoon scoop to portion the mixture into balls.
  5. Serve right away, or chill before serving.

Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months.

Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Adapted from the VA “Chocolate Chip Chickpea Cookie Dough” PDF: chocolate chips replaced with raisins or nuts (the PDF’s own suggestion) to avoid gluten-uncertain confectionery; untested
No photo yet – illustrated placeholder.