Easy Vegan Cookie Dough Bites (Gluten-Free)

🧂 Ingredients

• 2 to 2 ½ cups gluten-free oat flour or regular if not gluten free

  (275 grams)
• ½ cup medjool dates, packed into the cup
• ¼ cup maple syrup or agave
• 2 tablespoon almond butter or cashew butter
• 1 tablespoon coconut oil
• 1 teaspoon vanilla
• ½ teaspoon salt
• ½ cup dairy-free chocolate chips, chilled

Instructions

• 1 Add the seeded medjool dates to a food processor and process until they resemble
  a gooey dough. See the photo above in the post. If your dates are dry you will
  want to soak them in hot water for about 10 minutes to soften them up first
  before making the date dough.
• 2 Whisk 2 cups of the oat flour and salt together in a large bowl.
• 3 In a separate medium bowl combine the almond butter, maple syrup, coconut oil,
  and vanilla with a whisk. If the nut butter is dry you can heat up all these
  ingredients together in a small saucepan on low until nice and creamy.
• 4 Add the almond butter mixture to the oat flour mixture along with the date dough
  and mix well. You can use a silicone spatula or wooden spoon if you like, but
  the best tool is your hands. You want to make sure all the ingredients are fully
  incorporated. If the dough seems too gooey and wet add more oat flour a little
  at a time. You want the dough to hold together well like cookie dough, but not
  to be too loose. If you accidentally add too much oat flour simply add a little
  more coconut oil or maple syrup.
• 5 Now add the chocolate chips and combine again. This will take a bit of effort,
  so again the easiest thing to do is to use your hands.
• 6 To form the bites, scoop large tablespoon size portions of the dough and form
  into balls. Each ball is about 30 grams in weight if you want to be exact.
• 7 This recipe makes about 18-20 bites. Store the bites in the fridge for up to a
  week or in the freezer for up to 3 months in an airtight container.

Nutrition Info