Healthy Cookie Dough Peanut Butter Cups
The Housewife in Training Files
The Housewife in Training Files
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  • 1½ cups dark chocolate chips 1 teaspoon coconut oil Cookie Dough: ⅓ cup garbanzo beans, drained and rinsed Pinch salt Pinch baking soda 1 teaspoon 1½ tablespoons peanut butter 1 teaspoon maple syrup (or more for sweeter dough) 1 tablespoon old-fashioned oats 1 tablespoon unsweetened almond milk, if needed to thin out 1 tablespoon mini chocolate chips Instructions In a microwave safe bowl, combine the chocolate chips and coconut oil. Melt at 50% power, for 30 seconds, then at 15 second intervals until chocolate is smooth. Using twelve muffin cup liners, add the melted chocolate. With a spoon paint some of the chocolate up the walls of the liners. Place in fridge to chill. Meanwhile, prepare cookie dough dip by placing all ingredients, except chocolate chips, into a small blender. Process until smooth. Place in small bowl and fold in chocolate chips. Once chocolate cups have set. Place a bit of cookie dough into each cup. Wet your fingertips with a bit of water and flatten the dough, leaving a bit of room so the chocolate can fully encase the cookie dough. (If it doesn’t, no worries. You will just have a bit of the dough sticking through on the edges. They will still taste great!) To finish, pour and smooth the remaining chocolate over the cookie dough until it is just covered. You may need to microwave the chocolate a bit more if it has hardened. Place the cups in the fridge to set. Store the cups in an air-tight container in the fridge. Notes *The cook time refers to the chilling time needed for the cups. *I highly suggest using silicion muffin cups as they are the easiest to peel the cups from. Nutrition Information Serving size: 1 Cup Calories: 175 Fat: 11g Saturated fat: 6g Carbohydrates: 24g Sugar: 17g Fiber: 1g Protein: 3g 3.4.3177



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