Servings: 24 bites 1x
Ingredients
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar or cane sugar
- 1/2 cup natural peanut butter*
- 1/4 cup melted coconut oil or butter**
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup mini chocolate chips**
For the Chocolate Coating:
- 1/2 cup mini chocolate chips
- 2 tablespoons natural peanut butter
- 2 teaspoons coconut oil
Instructions
- In a medium bowl, combine the almond flour, coconut flour, sugar, peanut butter, melted coconut butter or butter, vanilla, and salt. Mix well until the dough starts to come together. (TIP: It’s important that your peanut butter is a drizzling, pourable consistency for the dough to come together. If your peanut butter is thick and hard at room temperature, heat it in 15-second increments in the microwave until it is pourable. But don’t heat the peanut butter so hot that it would melt the chocolate chips.)
- Next, fold in the 1/3 cup mini chocolate chips. Refrigerate the dough at least 10 minutes, and up to 24 hours.
- After the dough is chilled, line a small baking sheet or a 9×13 dish with parchment paper. Roll the dough into 24 small round bites and place them on the prepared baking sheet or dish. Freeze the cookie dough bites in the freezer for 15 minutes.
- Before removing the cookie dough bites from the freezer, prepare the chocolate coating. In a small saucepan or double boiler over medium heat, combine the 1/2 cup mini chocolate chip, 2 tablespoons peanut butter, and 2 teaspoons coconut oil. Heat slowly and stir until melted and smooth.
- Remove the cookie dough bites from the freezer and gently drop the cookie dough bites, one at a time, into the melted chocolate. Use a fork to move them around until completely covered in chocolate. Lift out the cookie dough bite and return it to the parchment-lined baking sheet or pan. Repeat with remaining cookie dough bites and chocolate.
- Return the cookie bites to the refrigerator or freezer until the chocolate coating has hardened.
- Optional step: Once the chocolate has hardened, if you’d like, add an extra drizzle of melted chocolate on top of each bite and sprinkle with coarse sea salt or chocolate shavings.
Notes
Store cookie dough bites in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
*For peanut-free, use almond butter or cashew butter in place of the peanut butter
**For dairy-free, vegan, and Paleo cookie dough bites, use coconut oil (instead of butter) and dairy-free mini chocolate chips in the dough and coating, such as Enjoy Life brand
Nutrition Information
- Serving Size: 1 bite
- Calories: 145
- Fat: 10 g
- (Sat Fat: 3 g)
- Sodium: 50 mg
- Carbohydrate: 13 g
- (Fiber: 2 g
- Sugar: 10 g)
- Protein: 2 g
- Cholesterol: 0 mg