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Peanut Butter Cookie Dough Cups sliced in half

Peanut Butter Cookie Dough Cups

  • Author: Julie @ RDelicious Kitchen


  • 1/2 cup chickpeas, drained and rinsed and peeled
  • 1 1/2 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons oat flour
  • 2 tablespoons mini chocolate chips
  • 1 1/2 cups dark chocolate
  • 1 teaspoon coconut oil


  1. In a food processor combine chickpeas, peanut butter, maple syrup, and oat flour.
  2. Remove cookie dough batter from food processor and fold in mini chocolate chips. Place in the refrigerator until ready to use.
  3. Over a double boiler, melt dark chocolate and coconut oil until silky and smooth.
  4. Scoop 1 teaspoon in the bottom of a silicone mini muffin pan (or line mini muffin tin with muffin liners). Using the back of a spoon spread chocolate halfway up the sides of each muffin well. Place in refrigerator to harden for about 20 minutes.
  5. Remove muffin pan from refrigerator and fill each muffin well with a heaping teaspoon of peanut butter cookie dough filling.
  6. Remelt chocolate over double boil (if needed). Fill the mini muffin wells with remaining chocolate covering cookie dough filling. Smooth out the tops with a spatula.
  7. Place in refrigerator until chocolate hardens. Remove peanut butter cookie dough cups from muffin pan and enjoy! Store extra cookie dough cups in the refrigerator.

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