Peanut butter bliss balls…
I had originally planned to post a different recipe today.
But then I tried one of these addictive little balls of peanut butter bliss…
And all plans changed immediately!
Little balls of safe-to-eat peanut butter cookie dough…
Soft and delicious – like an unbaked peanut butter cookie. They can take care of even the biggest peanut butter cravings. Just look at them!
Sometimes, a recipe needs to be shared with the world right away.
This is one of those times.
Peanut Butter Bliss Balls
(makes 26-30)
- 1 cup peanut butter OR allergy-friendly alternative
- 1/4 cup applesauce, plus scant 2 tbsp if needed
- 1 1/2 tsp pure vanilla extract
- 1/4 cup plus 2 tbsp flour (I’ve had success with sorghum, white, spelt, ww pastry, buckwheat, and oat)
- 2/3 cup granulated sugar of choice OR xylitol
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- optional, chocolate chips or raisins
Line a large plate or tray with parchment paper, and clear a space in your freezer. If needed, gently warm the nut butter until it is stir-able, then measure it into a large bowl. Stir in the applesauce and vanilla. In a small bowl, stir together all remaining ingredients, then add them to the wet mixture. Stir until evenly mixed. Form balls with a cookie scoop, then place the balls on the parchment-lined plate. (If the dough is too soft, due to the type of peanut butter you’ve used, freeze until firm enough to form balls.) Freeze the balls a few hours until they are firm enough to handle without being sticky, then transfer to a bag or container and store in the freezer. (If you wanted to cook these instead of eating them in a raw cookie dough form, you should make the recipe a little differently: Secret Peanut Butter Cookies.)
View Peanut Butter Balls Nutrition Facts
Link Of The Day:
Raw Cheesecake For Beginners {6 ingredients, no baking required}
I LOVE cookie dough so I will definitely be making these soon. Probably with almond butter. 🙂 Oh btw, I have a question about the healthy brownies recipe in your cookbook. It says to wait til the next day to eat them and to put them in the fridge to firm them up. I WAY rather prefer eating brownies while still warm. Is it ok to just maybe bake them a little longer til they are firm then wait a little to cool them rather than waiting til the next day? thanks!
Hi, Anna,
I’ve made these a few times (already!) and love them. For me, they were better baked according to the instructions then heating them (tried microwave and also oven and toaster oven though with the ovens I put it in a covered dish) the next day when I was going to eat them. Much less crumbly and much more like a regular brownie fresh out of the oven.
Mmmm these look heavenly! And no baking required – score 😀 I love the little scoop-shape they have as well, cute! x
These really do look like bliss! That’s one of the great things about veganism… all cookie dough is fair game and safe-to-eat 🙂
These look SO dang good, Katie! The words peanut butter + bliss caught my attention immediately! Brilliant!
These would be awesome frozen and then broken up in chunks and stirred into a vanilla ice cream base!! Hmmmmm must try that asap!
I love these! So simple and fairly “clean” as food goes. I think my daughter and I will have to attempt these soon.
xoxo
Katie
Ok, this is one of the best recipe titles EVER! Cannot wait to try this!!
Hello all, anyone try coconut flour or almond flour? Thanks!
I made a batch with almond flour and one batch with oat flour and both were FABULOUS!
I made these with coconut flour and they worked great! I just needed to add the optional extra 2 Tbsp of applesauce to make the dough moist enough.
I made these last night for my peanut butter craving and wow. 😀 they were so good! Also I didn’t know where to post recipe suggestions but I have one for you! I have been experimenting with making my own cottage cheese and it has come out very good. I then started finding recipes for vegan cottage cheese made from soy milk! I thought that was very interesting and thought maybe you could try and post a recipe for vegan cottage cheese!
I made these today with Jem’s Raw Cinnamon Red Maca Almond Butter, and they are sitting in the freezer! The batter was delicious though. Thank you for this amazing recipe 🙂
To follow-up, these were DELICIOUS! Tasted like warm, cinnamon gingersnap balls of indulgence. Perfect for snowy days. I will need to make more soon…
As soon as I finish eating my second batch (yes, second batch) I want to try with almond butter next!