Ingredients
Cookie Dough Bites
- 1 cup extra fine blanched almond flour
- ½ cup + 4 teaspoons dried shredded coconut, unsweetened
- 1 tablespoon flaxseed meal
- 1 tablespoon coconut flour
- ⅛ teaspoon sea salt
- ¼ cup unsweetened almond milk or filtered water
- ¼ cup coconut oil, solid
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ cup freeze-dried strawberries, unsweetened
Optional Serving Suggestions
- 2 tablespoons dried shredded coconut, unsweetened
- 1 tablespoon freeze-dried strawberry powder (made by crushing some freeze-dried strawberries)
Method
Step 1
Combine the almond flour, shredded coconut, flaxseed meal, coconut flour, and sea salt in a food processor. Pulse until well combined.
Step 2
Add the almond milk, coconut oil, maple syrup, and vanilla. Pulse until the mixture pulls together into a ball. Scrape the sides as needed while pulsing. Avoid overmixing.
Step 3
Lastly, add the freeze-dried strawberries and pulse briefly just until incorporated.
Step 4
Scoop up roughly 1 ½ tablespoons of mixture at a time and use your hands to roll into balls, this should make 14 in total. Optional: Roll the balls in a mixture of 2 tablespoons shredded coconut and 1 tablespoon crushed freeze-dried strawberry powder. Store in an airtight container in the fridge for up to a week or in the freezer for up to 2 months.
Nutritional analysis per cookie dough bite: Calories: 117, Total Fat: 10g, Saturated Fat: 5g, Cholesterol: 0mg, Sodium: 26mg, Carbohydrates: 5g, Fiber: 2g, Sugars: 3g, Protein: 2g, Net Carbs: 3g
