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.
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.