Get your favorite jar of nut/seed butter out because we’re making sugar cookie dough bites and they will taste like whatever nut/seed butter you make them with so make sure to pick something you like.
My fav is sunbutter but for this recipe I’ve found almond butter or cashew butter to work the best.
It’s legit like eating unbaked sugar cookie dough, especially with cashew butter.
But hey if you’re a peanut butter fanatic, I’m sure you’ll appreciate them with peanut butter as well.
I also love to chop these up into my ninja creami pints as mix ins. They provide everything you can dream of as mix-in: chocolate specks, sprinkles, and cookie dough bits.
This idea in itself probably deserves a post of its own so consider that coming.
In the meantime, hope you try and enjoy these. I bet you’ll love them but do let me know!
Recipe inspired by my copy-cat do bites recipe.
Mini-batch Sprinkle Cookie Dough Bites
Ingredients
Cookie dough
- 2 tbsp nut/seed butter (32 g) I made them with almond butter and cashew butter, use any nut/seed butter you like
- 2 tbsp maple syrup (42 g)
- 1/3 cup oat flour (40 g)
- 1 tbsp rainbow sprinkles (12 g)
Chocolate coating
- 1/4 cup chocolate chips (45 g)
- 1 tsp coconut oil (5 g)
Instructions
- In a cereal bowl combine nut butter, maple syrup, oat flour, pinch of salt. Stir until smooth (using hands if necessary, it should come together but if it doesn't add a drop of water). If too wet, add a pinch more flour.
- Stir in sprinkles, refrigerate 5 minutes to firm up.
- Make balls between your palms and freeze on a sheet of parchment until solid.
- In a bowl melt chocolate and coconut oil stir until smooth (I use 30 sec increments in the microwave).
- Using two forks dip and coat each ball in the chocolate and let it set in the fridge or freezer.
- Enjoy and keep refrigerated!
Notes
- 1 tsp nut/seed butter (5 g)
- 1 tsp maple syrup (7 g)
- 1 tbsp oat flour (7 g)
- 1/2 tsp spinkles (2 g)