Served up at our Mother's Day edition of Soul Nourish Sunday, these cookie dough bites are delicious, while being quick and easy to make.
Bonus: Made with all natural ingredients, these bites are vegan and gluten-free. They can also be made nut-free and/or soy-free.
This recipe is from Angela Liddon's the brilliant Oh She Glows cookbook. (Definitely a book worth checking out - there are so many delicious and accessible recipes, many of which have become favourites.)
Prep time: 15 minutes | Chill time: 10 minutes | Makes: 14 bites
Ingredients
1 1/2 cups (150g) gluten-free rolled oats
2 tbsp coconut oil
2 tbsp almond or peanut butter
1/4 cup (60ml) pure maple syrup
1 tsp pure vanilla extract
1/2 cup (60g) almond flour or almond meal
1/4 tsp fine grain sea salt
2 tbsp mini dark chocolate chips or chopped dark chocolate
Instructions
In a high-speed blender, blend the oats until a fine flour forms. Set aside.
In a large bowl, combine the oil, nut butter, maple syrup, and vanilla and beat with a (hand) mixer until smooth.
To the large bowl, 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 tbsp 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.
Tips
For a nut-free version, swap sunflower seed butter for the nut butter and more oat flour for the almond flour (add a splash of non-dairy milk if the dough is a bit dry).
For a soy-free option, use soy-free chocolate chips.
Credit: Angela Liddon