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Homemade White & Dark Chocolate Peanut Butter Cookie Dough Bonbons photo

White & Dark Chocolate Peanut Butter Cookie Dough Bonbons

Indulge in these heavenly White & Dark Chocolate Peanut Butter Cookie Dough Bonbons—simple to make and irresistibly delicious!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough:
  • 1 3/4 cups gluten-free oat flour or raw buckwheat groat flour
  • 1/2 cup almond flour or finely shredded coconut
  • a pinch fine sea salt
  • 2 tablespoons chopped raw cacao butter
  • 1 tablespoon coconut oil
  • 2 tablespoons peanut butter
  • 1/4 cup maple syrup
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
For the Chocolate Coating:
  • 1/4 cup melted raw cacao butter
  • 1/4 cup melted coconut oil
  • 1/2 cup raw cacao powder
  • 1/3 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • to taste Chopped peanuts for garnish

Equipment

  • Mixing bowls
  • Spatula
  • Baking sheet
  • Parchment paper
  • Melting pot
  • Refrigerator

Method
 

Instructions:
  1. In a large mixing bowl, combine the gluten-free oat flour (or raw buckwheat groat flour) and almond flour (or finely shredded coconut). Add a pinch of fine sea salt to elevate the flavors. Stir until well combined.
  2. In a small melting pot, gently heat 2 tablespoons of chopped raw cacao butter and 1 tablespoon of coconut oil until fully melted. Stir to combine and allow to cool slightly before adding to the dry ingredients.
  3. Add 2 tablespoons of peanut butter, 1/4 cup + 1 tablespoon of maple syrup, and 1/2 teaspoon of vanilla extract to the dry ingredients. Pour in the melted cacao butter and coconut oil mixture. Mix until a dough forms.
  4. Using your hands, take small portions of the cookie dough and roll them into bite-sized balls. Place them on a parchment-lined baking sheet. Once all the dough is rolled out, refrigerate for about 30 minutes to firm them up.
  5. While the cookie dough balls are chilling, melt the remaining 1/4 cup of raw cacao butter and 1/4 cup of coconut oil in the melting pot. Once melted, stir in the 1/2 cup of raw cacao powder, 1/3 cup of maple syrup, and 1/2 teaspoon of vanilla extract until smooth and glossy.
  6. Remove the chilled cookie dough balls from the refrigerator. Dip each ball into the chocolate mixture, ensuring they are fully coated. Use a fork to lift them out, allowing excess chocolate to drip off before placing them back on the baking sheet.
  7. While the chocolate coating is still wet, sprinkle chopped peanuts on top of each bonbon for added crunch and flavor. Return the baking sheet to the refrigerator for another 30-60 minutes, or until the chocolate is set.

Notes

  • For a citrus twist in spring, add a hint of orange zest to the chocolate coating.
  • In summer, serve alongside fresh berries for a delightful dessert platter.
  • Incorporate pumpkin spice in fall for a seasonal flavor.
  • In winter, drizzle with white chocolate and sprinkle crushed peppermint for a festive touch.