These Low Sugar Chocolate Chip Cookie Dough Bites are the perfect snacks for your kids this summer (or you!)... they're very easy to make, vegan, and no-bake! O, and the secret little ingredient adds fiber and protein! I mean, what more could you ask for?!
This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own.
Low Sugar Chocolate Chip Cookie Dough Bites
1 1/2 cups any variety Bob's Red Mill oats, oat flour, or oat bran
1 cup almond flour*
1 can low sodium garbanzo beans, rinsed and drained
2 tsp vanilla extract
1/4 tsp salt
1/2 tsp cinnamon
1/3 cup maple syrup
1/2 cup chocolate chips
Add the oats and almond flour to the bowl of a large food processor with the s-blade inserted. Process until a fine powder is formed (about 60 seconds). Add all of the remaining ingredients, except the chocolate chips and process until smooth and a batter has formed. It will look almost exactly look cookie dough at this point.
Carefully transfer the mixture to a bowl and stir in the chocolate chips by hand. Using a cookie scoop, or Tbsp measure, roll the dough into balls, and refrigerate for at least 4 hours. Enjoy!
Store in an airtight container in the refrigerator for up to 2 weeks.
Yield: 30 bites/balls
*The almond flour helps to lower the glycemic index of these treats... meaning it causes less of a spike in blood sugars for people with diabetes. If you don't have any almond flour at home, or don't need to worry about making them diabetes-friendly, you can easily sub an additional 1 - 1 1/4 cup of oats for the almond flour.