Description
Easy vegan and gluten free protein cookie dough bites!
Ingredients
Scale
- 1/2 cup nut butter or seed butter of choice (the runnier, the better for easy mixing)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup collagen powder
- 1/2 tsp sea salt
- 1/4–1/3 cup chocolate chips (dairy free if needed)
- 1/2 tbsp-1 tbsp milk of choice, as needed
Instructions
- In a large bowl, mix together your nut butter, maple syrup, and vanilla.
- Stir in the remaining ingredients, adding a splash of milk as needed (I did 1 tbsp) to form a smooth dough.
- Roll dough into cookie dough bites and add to a parchment-lined plate. Refrigerate for 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for 3 months.