Ingredients
Units
Scale
For the Cookie Dough Bites
- 200 g almond butter
- 30 g sugar free maple syrup (I use Lakanto Maple Syrup)
- 35 g vanilla pea protein powder
- 14 g Lily's chocolate chips
- 1 tbsp vanilla extract
- 1/4 tsp salt
For the Chocolate Coating (if using):
- 2 oz 85% dark chocolate bar, chopped
- 1 tbsp coconut oil
Instructions
- Place almond butter and liquid sweetener in a glass bowl and microwave for 30 seconds or until softened.
- Stir to combine and add vanilla extract and protein powder. Stir in chocolate chips and salt. Place in fridge for 10-30 minutes to firm.
- Once firm, take one heaping tablespoon and form into a ball. Set aside and continue to form balls until all mixture has been used (I got 16 balls)
- Place in freezer.
- Prepare chocolate coating by placing chocolate and oil in a glass measuring cup. Microwave for 30 seconds and stir to combine. If chocolate has not melted, add another 30 seconds. Let cool.
- Cover a plate with parchment paper. Remove cookie dough bites from freezer. Using a fork, roll cookie dough ball in chocolate coating and set on parchment paper. Repeat with all bites and then place in fridge to cool.
Notes
- See post for substitutions
- Keep bites in refrigerator or freezer
- You do not need to coat cookie dough bites with chocolate.
- Nutritional information is for cookie dough bite without coating.
- Prep Time: 10 minutes
- Category: Snacks, Dessert
- Cuisine: Gluten Free, Low Carb
Nutrition
- Serving Size: 1 cookie dough bite
- Calories: 104
- Fat: 9.2 g
- Carbohydrates: 4.3 g
- Fiber: 1.3 g
- Protein: 3.1 g
