Almond Flour Cookie Dough Bites [Gluten-Free, Vegan, Refined Sugar-Free, Oil-Free, No-Bake]
These no-bake, gluten-free, vegan Almond Butter Cookie Dough Bites are filled with dark chocolate chips and covered in shredded coconut.
Prep Time 10 minutes
Chilling Time 10 minutes
Total Time 20 minutes
Line a baking sheet with parchment paper and set aside. Using a spoon, mix almond butter, applesauce, coconut sugar, maple syrup and vanilla extract together in a mixing bowl.
Stir in oat flour and kosher salt.
Fold in chocolate chips.
Use a small cookie scoop (I recommend a #50 or #60 disher) to scoop out dough and form into balls with your hands. Place dough balls onto parchment-lined baking sheet (makes approximately 12 dough balls).
Roll each ball in shredded coconut and return to baking sheet.
Place dough balls on baking sheet in freezer for 10-15 minutes.
Be sure to use an almond butter that is not too runny, or the dough might not form properly. I used 365 brand organic creamy almond butter that was both unsweetened and contained no added salt.
Keep cookie dough bites refrigerated in an airtight container for up to 5 days. They can also be kept in an airtight container in the freezer for up to 2 weeks.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Calories: 130kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 57mg | Potassium: 82mg | Fiber: 2g | Sugar: 5g | Calcium: 11mg | Iron: 1.8mg