- 1 cup almond flour
- 1 scoop vanilla protein powder (plant-based)
- ⅛ teaspoon sea salt
- ⅓ cup creamy almond butter
- 2 tablespoons coconut oil, melted and slightly cooled
- 2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- 2 tablespoons plant-based milk
Toppings:
- 2 tablespoons mini dairy-free, unsweetened chocolate chips
- 1 tablespoon sprinkles
Line a baking dish with parchment paper.
Slightly melt the coconut oil in the microwave and set it aside to cool.
Add all of the ingredients to a bowl, starting with the dry and then the wet. Mix until everything is evenly incorporated.
Transfer the dough to the lined baking dish. Press the dough with your hands into an even layer.
Add the chocolate chips and sprinkles over the top and press them into the dough until they stick.
Place the dish into the freezer for about 2 hours.
Remove from the freezer, remove the dough by carefully lifting up on the parchment paper, and then place it on a cutting board. Cut into small squares.
Store in an airtight container in the freezer for up to two months.
If these cookie dough bites reach room temperature, they may become crumbly. Keep them in the freezer and grab them as you want to enjoy them.
Serving: 1square | Calories: 66kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.03IU | Calcium: 27mg | Iron: 0.4mg
Course: Dessert, protein snack, Snack
Cuisine: American
Keyword: cookie dough bites, dessert recipe vegan dessert, healthy dessert, healthy protein snacks, protein bites, protein snack