Healthy Chocolate Chip Cookie Dough Bite

Today we will bring you an awesome recipe in honor of my son’s 1st Birthday. Who doesn’t like healthy treats every so often.

Let us know what you think:

These chocolate chip cookie dough bites are perfect for anyone who loves sneaking spoonfuls of raw cookie dough from the bowl, like me! They’re sweet, deliciously chewy, and full of rich chocolate. Any leftovers will keep for at least one week if stored in an airtight container in the refrigerator.

Ingredients

○     1 tsp unsalted butter or coconut oil, melted

○     ¾ tsp vanilla extract

○     ⅝ tsp vanilla stevia, or adjusted to taste

○     3 ½ tbsp (53mL) unsweetened cashew milk, room temperature

○     ⅛ tsp salt

○     ¾ cup (90g) oat flour(gluten-freeif necessary and measured like this)

○     1 tbsp (14g) miniature chocolate chips

1. Place a sheet of wax paper or parchment paper on a baking tray.

2. In a medium bowl, stir together the butter, vanilla extract, and vanilla stevia. Stir in the cashew milk and salt. Add in the oat flour, stirring until just incorporated. Gently fold in the chocolate chips.

3. Working with a small amount of the mixture at a time, roll into a bite-sized sphere. Place on the prepared baking sheet. Repeat with the remaining mixture. Transfer to an airtight container, and refrigerate until ready to eat.

Notes: Any milk can be substituted for the unsweetened cashew milk. Make sure your milk is at room temperature! Cold milk will re-solidify your butter.

Any flour except coconut flour may be substituted for the oat flour. When substituting gluten-free flours, the texture of the cookie dough bites will vary (and typically be grainier).

I highly recommend using the vanilla stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipesof mine, too! I buy mine online herebecause that’s the cheapest price I’ve found. For sweeter bites, increase the vanilla stevia to ¾ teaspoon.

If you really prefer not to use the vanilla stevia, then omit it and substitute pure maple syrup, honey, or agavefor the milk. (The bites won’t be quite as sweet with any of these substitutions! They’ll be closer to the sweetness level of muffins, rather than cookies.)

If the mixture is too dry and won't come together, add additional milk, ½ teaspoon at a time, until you can roll it into spheres.

Do not try to bake this cookie dough! It won't turn out properly at all. Instead, I recommend my Ultimate Healthy Soft & Chewy Egg-Free Chocolate Chip Cookies recipe!

Recipe from: https://amyshealthybaking.com/blog/2017/10/01/practically-flourless-chocolate-chip-cookie-dough-bites/

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