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Peanut Butter Cookie Dough Bites
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.