Healthy Chocolate Chip Peanut Butter Cookie Dough

introduction

This Healthy Chocolate Chip Peanut Butter Cookie Dough is a quick, sweet snack you can eat raw or bake. It uses chickpeas for texture and a bit more protein. If you enjoy simple cookie recipes, try a related classic chocolate chip cookie recipe for more ideas.

why make this recipe

Make this recipe when you want a fast treat with less sugar and added protein from chickpeas. It is easy to mix, fits a busy day, and works as raw dough or baked cookies.

how to make Healthy Chocolate Chip Peanut Butter Cookie Dough

Blend the wet ingredients first, add peanut butter, then fold in the dry ingredients. Chill or freeze for raw dough, or scoop and bake for soft cookies.

Ingredients :

• 1/2 cup packed brown sugar
• 1/4 cup soft tub light margarine or butter
• 1 tablespoon egg whites (optional)
• 1 teaspoon vanilla
• 2/3 cup chickpeas, drained and rinsed
• 1/4 cup peanut butter
• 2/3 cup flour (whole wheat or regular)
• 1/4 cup rolled oats
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup dark, milk, or semisweet chocolate chips

Directions :

1. Beat the brown sugar and margarine together in a large bowl.
2. Add the chickpeas, egg whites, and vanilla.
3. Beat the mixture until smooth.
4. Stir in the peanut butter.
5. Add the flour, oats, baking soda, and salt to the bowl.
6. Mix again until a soft dough forms.
7. Eat the dough or refrigerate or freeze it for later.
8. If you will bake cookies, preheat the oven to 350°F.
9. Bake the cookies for 7-10 minutes until just slightly set.
10. Do not overbake.
11. This makes 12-15 cookies or cookie dough balls.

how to serve Healthy Chocolate Chip Peanut Butter Cookie Dough

Serve dough in small scoops on a plate or in bowls. If baked, place warm cookies on a cooling rack. Add a glass of milk or yogurt for a fuller snack.

how to store Healthy Chocolate Chip Peanut Butter Cookie Dough

Keep raw dough in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Store baked cookies in a sealed container at room temperature for 3-4 days.

tips to make Healthy Chocolate Chip Peanut Butter Cookie Dough

• Use a food processor or hand mixer to make the chickpeas smooth.
• Measure flour by spooning into the cup and leveling it for best texture.
• Chill dough before baking to keep cookies from spreading too much.
• Do not overmix after adding flour to keep cookies soft.

variation

Swap peanut butter for almond butter for a different nut flavor. Add a handful of chopped nuts or dried fruit instead of some chocolate chips.

FAQs

Can I skip the egg whites? Yes. The egg whites help bind the dough, but you can leave them out for a vegan option.

Is it safe to eat the raw dough? This dough uses egg whites as optional. If you keep them out, the dough is safer to eat raw. Always use clean utensils and fresh ingredients.

Can I make this gluten-free? Yes. Use a gluten-free flour blend and certify oats to be gluten-free.

Conclusion

For another easy peanut butter cookie option that is gluten-free and made in one bowl, see One-Bowl Healthy Chocolate Chip Peanut Butter Cookies (GF).