• Carly Monson

Gluten-Free Cookie Dough Bites

Updated: Mar 6, 2018

I know I can't be the only one who can't resist eating a little bit (ok, a lot) of cookie dough while making cookies. Well what if I told you that you could get your cookie dough fix and feel a whole lot less guilty doing it? 

Behold, the vegan and gluten-free cookie dough bites. With more protein and fiber and no oil or butter these will be your new go to baking favorite!


  • 1 can of garbanzo beans (rinsed and drained)

  • 1/2 cup + 2 TBSP of nut butter (peanut, almond, sun - just make sure its a natural kind where the nut/seed and salt are the only ingredients)

  • 1/4 cup of agave (or honey, but it's technically not vegan)

  • 2 teaspoons of vanilla extract

  • 1 teaspoon of baking powder

  • 1/2 cup dairy free chocolate chips or cacao nibs


  • Preheat oven to 350

  • Toss everything except the chocolate chips in a food processor and blend! 

  • Transfer mixture to a mixing bowl (warning: will be very sticky, use wet hands to handle the dough)

  • Mix in the chocolate chips using your hands, then round 1 inch balls and place on a cookie sheet with parchement paper. 

  • Bake for 10 minutes

  • Note: these will not flatten out like normal cookies, they will stay in the ball shape. They are really delicious fresh out of the oven, but store them in the fridge up to a week and eat one whenever you feel a little craving for cookie dough!

Original recipe from Texan Erin

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