[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Flour for this recipe.]
It’s one of my favorite days of the year!
December 18th. The day of two birthdays: mine and Fooduzzi’s!
On this very day back in 2014, I pressed ‘publish’ on my very first recipe here on the blog.
Looking back, it’s quite the recipe. Have you ever seen a more watery bowl of oatmeal? Or a more fancy plate charger? Or a photo that makes you feel like you’re practically inside a bowl of oatmeal?!
I mean, that post truly has it all.
But in all seriousness, that post is one of the most important on the blog. As soon as I posted that first recipe, Fooduzzi was born. It was out in the world for all to read.
I always say that starting Fooduzzi is one of the best things I’ve ever done for myself. In fact, I get more and more thankful for Fooduzzi each and every day.
It has given me a place to create, write, connect with all of you, practice my photography skills, meet other blogging friends, work in this industry full-time, and learn more about how I like to spend my time.
It’s where I’ve spent a really nice chunk of my adult life, and I couldn’t be more proud or excited about this little corner of the internet.
So thanks for being here, reading, commenting, sharing, and making delicious plant-based recipes with me! I love ya!
Now, if you’ve been here for a while, you may remember that we always post a chocolate and peanut butter-filled recipe to celebrate Fooduzzi’s birthday each year.
As a recap:
- 1st birthday: Peanut Butter Cup Muffins
- 2nd birthday: Snickerdoodle Buckeyes
- 3rd birthday: Vegan Chocolate Peanut Butter Cinnamon Rolls
- 4th birthday: Vegan Buckeye Cake
- 5th birthday: Swirled Chocolate Peanut Butter Slice and Bake Cookies
- 6th birthday: Vegan Chocolate Peanut Butter Cookie Dough Bites (today’s recipe!)
And this recipe…might be my favorite of the bunch. I had two of these cookie dough bites in preparation for writing this post, and I’m really debating grabbing a third.
You’re going to love ’em!
You only need a few kitchen staples to make your vegan cookie dough dreams come true, one of which is Bob’s Red Mill’s Almond Flour!
You’ll also need some coconut oil, peanut butter, liquid sweetener (like maple syrup or agave), vanilla, mini chocolate chips, and salt.
Once you mix everything together, you push the dough into mini muffin cups and let it chill out in the fridge. Then cover it with melted chocolate, peanut butter, and flaky salt!
Can confirm that they are just…way too easy to eat.
Thanks for celebrating another year of Fooduzzi with me, friend! Wishing you and yours a relaxing, festive, and cookie-dough filled holiday!Print
Vegan Chocolate Peanut Butter Cookie Dough Bites
Such a fun, easy, tasty no-bake dessert! Naturally vegan and gluten free, you’ll love the strong chocolate and peanut butter flavors in each bite!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: ~15 cups
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
- 1 and 1/2 cups + 2 Tbsp. Bob’s Red Mill Almond Flour
- pinch salt
- 7 Tbsp. peanut butter
- 2 and 1/2 Tbsp. melted coconut oil
- 6 Tbsp. agave or maple syrup
- splash vanilla extract
- 1/3 cup vegan mini chocolate chips
- 1/2 cup vegan chocolate chips, melted with 1/2 tsp. coconut oil
- a few Tbsp. peanut butter, melted if it’s thick
- flaky salt, optional
- FOR THE DOUGH: Add almond flour and a pinch of salt to a medium bowl. Whisk to combine.
- In a smaller bowl, combine your peanut butter, coconut oil, agave, and vanilla. Whisk to combine.
- Add your wet ingredients to your dry ingredients, and mix with a rubber spatula. Add your chocolate chips and mix.
- Push the dough into the cups of a mini muffin tin* and place in the freezer to set for 1 hour.
- After an hour, use a sharp knife to loosen the edges and pop your dough out of the cups. Place on a parchment-lined plate.
- TOPPING: Spoon your melted chocolate over the top of each cup — it should set pretty quickly, as your dough will still be cold. Drizzle with peanut butter and top with flaky salt if desired.
- Place in the freezer to set again, about 10 minutes. Store in an air-tight container in the freezer (they’ll harden but soften up after a few minutes at room temperature) or fridge (they’ll remain stiff but soft enough to eat straight from the fridge).
*I was easily able to pop my cups out of my mini muffin tin with a sharp knife. If you’re worried about it, line each muffin cup with a small piece of parchment with a bit of overhang on each end to help you pop each dough cup out. Not gonna lie — I definitely didn’t have the patience for that, and luckily it wasn’t a problem for me!
Keywords: vegan cookie dough, no bake dessert, chocolate peanut butter desserts
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