Tuesday, June 12, 2012
Chocolate Dipped Peanut Butter Cookie Dough Bites
So, it has been raining here for days...and days and days and days...

I would be down about it, but I found myself in the kitchen playing due to the lack of any interest what so ever to go outside. Oh and I had a hideous sunburn that left me wishing I lived in a cave. Lesson learned and I am now on the mend for that. I am pretty sure the farmers' tan that I'm gonna be left with though is going to be less than attractive in a tank top though...

So, back to the kitchen. I decided to pull out some old favorites I haven't visited in awhile. I started with making treats! I was considering making a peanut butter oatmeal cookie dough ball (dang that's a lot to say) based on my snicker doodle cookie dough ball and my gingerbread cookie dough ball recipes, but ended up making more of a candy treat than a cookie treat. No worries, I think these were even better than expected!

Honestly, after sneaking a taste of the dough, I almost didn't bake these...

I stuck with the plan though and after baking these little guys up, I decided to dress them up a bit...

This chocolate is amazing! You can actually taste the subtle hint of coffee and the little coffee bits gave the chocolate a little texture. It was a perfect contrast to the doughy bites. 

These little suckers are addictive though! You've been warned...

Chocolate Dipped Peanut Butter Bites 
makes 37

3/4 cup brown rice flour (I used Bob's Red Mill),
1/2 cup oat flour (I used Bob's Red Mill)
1/4 cup peanut flour (I used Protein Plus)
1/3 cup brown sugar
1/2 tsp guar gum
1/2 tsp salt
1/4 tsp baking powder
2 TBSP flax meal mixed with 6 TBSP hot water (allow to sit for 5 minutes)
1/2 cup natural peanut butter
15 drops vanilla stevia
1/2 tsp apple cider vinegar
6 TBSP warm water
3 oz dark mocha chocolate (I used Scharffen Berger)

Combine the brown rice flour, oat flour, peanut flour, brown sugar, guar gum, salt and baking powder in a large bowl. When completely combined, add the flax gel, peanut butter, stevia, apple cider vinegar and warm water. Mix well to combine. Using a tablespoon, scoop and roll the dough into balls. Place on a parchment lined cookie sheet. Place the cookie sheet in the freezer while you preheat the oven to 350 degrees. Once the oven is preheated, bake the dough balls 15 minutes. Allow to cool completely before dipping in the melted chocolate.

Place the chocolate in a microwavable bowl. Heat for 1 minute and stir. Heat for an additional 30 seconds if needed and stir. Continue to heat at 30 second intervals until melted. Dip the bottoms of the peanut butter balls in the chocolate and place on a pan lined with piece of wax paper to cool. Place the pan in the fridge until the chocolate has hardened.

I'm not normally a chocolate girl, but these totally hit the spot for me. I guess the peanut butter chocolate combination is where it got me...I'm a sucker for peanut butter!

I'm sharing these on Simply Sugar and Gluten Free's Slightly Indulgent Tuesday.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 7:51 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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