Peanut Chocolate Chunk Cookie Dough Balls

Previously on my blog, I addressed the pros and cons of minimizing your sugar intake. The source of sugar generally revolved around the more pure forms such a cane sugar, but removing complex sources like fruit and grains can faintly induce the outcomes. For the past one-and-a-half months, I have been slaying in the kitchen figuring out how to satisfy my sweet tooth without chugging shots of chocolate syrup or helping myself to ice cream-sized scoops of peanut butter. Oof. But I’ll admit I’ve been guilty of the latter once, twice, or maybe even three times!

These chocolate chunk peanut cookie dough balls are such a gem! Once the peanut flour came in the mail, I researched multiple recipes utilizing peanut flour in vegan-friendly desserts for days prior to baking. Combining as many as I can, here we have these fabulous cookie dough balls! They are made with peanut flour, whole wheat flour, flaxseed meal for Omega-3 fatty acids, and of course, dark chocolate.

Be sure to utilize sugar free chocolate, unsweetened dairy free milk, and a non-nutritive sweetener to maintain a recipe free of baking sugar! Lakanto is my favorite sugar free chocolate, but you are more than welcome to use a darker chocolate since it is 55%. Anything above 70% should work!

RECIPE (serves 22-24)

  • 1 cup peanut flour
  • 1/2 cup whole wheat flour, oat flour, or gluten free all purpose flour
  • 1/4 cup Stevia or monkfruit
  • 1 tsp baking powder
  • 1/4 cup canned pumpkin, applesauce, or mashed banana; peanut butter also works!
  • 2 flax eggs (2 TBSP flaxseed meal + 6 TBSP water)
  • 1/4 cup unsweetened almond milk
  • 1 bar of dark chocolate of choice, approximately 3 ounces; I used Lakanto’s beloved cocoa nibs bar!

PROCEDURE

  1. Preheat the oven to 350F.
  2. Create the flax eggs by combining the flaxseed meal and water until the mixture is an even slurry. Let sit for at least three minutes.
  3. Sift or thoroughly whisk all the dry ingredients except for the chocolate in a large mixing bowl.
  4. Slowly integrate the canned pumpkin, almond milk, and flax eggs. Incorporate until the dough thick and uniform.
  5. Break apart the bar of dark chocolate into smaller chunks. Mix into the dough.
  6. Cover two baking trays with a silpat sheet, parchment paper, or nonstick spray.
  7. Roll the dough into small cookie dough balls, lining them on each baking tray.
  8. Bake in the oven for 22-25 minutes.
  9. Let cool completely before serving.

What is your favorite sugar free dessert recipe?


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