Peanut Butter Chocolate Chip Cookie Dough Bites
- Level: Easy
- Yield: Makes 35 to 40 balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 279
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 23
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 167
- Total: 15 min
- Active: 15 min
Ingredients
1 cup (about 20) pitted Medjool dates
1 cup creamy peanut butter, preferably Once Again Organic Creamy Peanut Butter
1/2 teaspoon pure vanilla extract
Fine sea salt
3/4 cup cooked quinoa, at room temperature
1/2 cup bitter or semisweet chocolate chips
1/3 cup puffed brown rice cereal
2 teaspoons flaxseed meal
Directions
- Place the dates in a food processor and pulse until they break into small pieces and start to form a solid mass. Add the peanut butter, vanilla and a pinch of salt. Blend until smooth.
- Add the quinoa and pulse until blended, about 6 pulses. Transfer to a large bowl and add the chocolate chips, cereal and flaxseed meal. Gently incorporate with your hands, being sure not to completely crush the cereal puffs. Form into 1-tablespoon balls. Enjoy at room temperature or serve chilled. The peanut butter balls hold well in an airtight container, refrigerated for up to 1 week.
Cook’s Note
Love chocolate? Try drizzling melted chocolate over the dough bites or covering them completely. Go nutty: Swap the peanut butter out for almond or cashew butter.