Vegan Cookie Dough Bites

Total Time 20

In a bowl, combine the wet ingredients – cashew butter, oil, syrup, and vanilla
Add the remaining ingredients, except the chocolate chips, and mix until it’s smooth
Fold the chocolate chips into the dough
With a cookie scooper, measuring spoon, or by hand, form the dough into bite sized balls and place them on a lined cookie sheet or plate*
Put the bites in the fridge or freezer (if you’re the kind of person who likes to put candy bars in the freezer, you might prefer the freezer for these too) to set, then store them in an airtight container in the fridge

*Cashew butter: other nut butters can be used, feel free to experiment with different flavors! Aside from cashew butter, I’ve used and loved Hank’s Snickerdoodle Protein Peanut Butter and regular, creamy PB – the peanut butter came through strong which made the bites more like a PB chocolate chip cookie dough, so for a classic cookie dough flavor, a neutral nut butter such as cashew butter works best
*Syrup: honey could be substituted for syrup as the two are often used interchangeably, but with honey, the bites would no longer be vegan and could have a thicker, stickier feel to them
*Flour: most flours should work – although coconut flour absorbs moisture so if that’s used, use less than the recipe calls for otherwise the bites will be very dry and chalky – but be sure to measure the flour carefully as too much flour can make the dough dry and the bites crumbly
*4. 1 TBSP, ½ TBSP, or 2 tsp. measuring spoons make for the perfect bite sizes pieces

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