Ingredients
Scale
- 1 ½ cups oat flour (blended rolled oats)
- ½ cup vanilla protein powder
- ¼ teaspoon sea salt
- ½ cup creamy almond butter or peanut butter
- 3 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2–3 tablespoons unsweetened almond milk (as needed)
- 1/3 cup mini dark chocolate chips
Instructions
- In a large mixing bowl, whisk together the oat flour, vanilla protein powder, and sea salt. Make sure there are no large clumps of protein powder so the texture remains smooth throughout the dough.
- Add the creamy almond butter, maple syrup, and vanilla extract to the dry mixture. Use a sturdy spatula or a wooden spoon to stir everything together. The mixture should start to look like thick cookie dough. If it feels too dry or crumbly, add the almond milk one tablespoon at a time until the desired consistency is reached.
- Once your dough base is ready, gently fold in the mini dark chocolate chips. Ensure they are evenly distributed so that every bite has a bit of chocolatey goodness.
- Using a small cookie scoop or a tablespoon, portion out the dough and roll it between your palms to form smooth balls. You should be able to make approximately 12 to 14 bites depending on the size.
- While you can eat them immediately, placing the bites in the refrigerator for at least 30 minutes allows the flavors to meld and the texture to firm up slightly. This makes them even more delicious and satisfying.
- Cook Time: 15 minutes
- Diet: Gluten-Free, Vegan Option