Peanut Butter Cookie Dough Bites
When I was growing up, my best friend, Allison, and I used to split an entire package of store-bought cookie dough for a snack. Yes, as a snack! We’d slice the plastic cookie dough package down the middle, grab two spoons, and go to town eating the raw dough. Oh, to be kids again! I’m happy to say that my love for cookie dough has never dwindled, but I now make my own using all-natural ingredients. My health, arteries, and waistline thank me. Best of all, these cookie dough bites are still very much kid-approved.
|150g||gluten-free rolled oats|
|2 tbsp||coconut oil|
|2 tbsp||smooth peanut butter, almond butter, or sunflower seed butter|
|60ml||pure maple syrup or other liquid sweetener|
|1 tsp||pure vanilla extract|
|60g||almond flour or almond meal|
|¼ tsp||fine-grain sea salt|
|2 tbsp||mini dark chocolate chips or chopped dark chocolate|
You will need a high-speed blender.
In a high-speed blender, blend the oats until a fine flour forms. Set aside.
In a large bowl, combine the oil, peanut butter, maple syrup, and vanilla and beat with a hand mixer until smooth. Add the almond flour, oat flour, and salt and beat again until combined. Fold in the chocolate chips.
Roll the dough into small balls (about 1 tablespoon of dough each). If chocolate chips fall to the bottom of the bowl, press them back into the dough when rolling. Place the finished bites on a plate lined with parchment paper.
Freeze the bites for 5 to 10 minutes, or until firm. Store the bites in the freezer in a freezer bag for quick and easy snacks.
Prep time: 15 minutes. Chill time: 10 minutes.
For a nut-free version, simply swap sunflower seed butter for the peanut butter and more oat flour for the almond flour (add a splash of nondairy milk if the dough is a bit dry). Both versions work just fine.
For a soy-free option, use soy-free chocolate chips (such as Enjoy Life brand).