Mini-batch Sprinkle Cookie Dough Bites

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Mini-batch Sprinkle Cookie Dough Bites

Prep Time5

Freeze Time20

Course: Breakfast, Dessert, Snack

Keyword: chocolate, cookie dough, do bites, easy recipes, energy balls, funfetti, gluten-free, low sugar, mini-batch, plant-based, rainbow sprinkles, small-batch, sprinkles, vegan

Servings: bites

Calories: 110kcal

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

If you ever want to make just one of these, you know, for an emergency, follow the recipe below (more like note to self):

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)

Make a ball, freeze to set, cover in chocolate.

Nutrition