Peanut Butter Chocolate Chip Cookie Dough Balls
Ingredients
- 1 cup almond meal
- 1/4 cup coconut flour
- 1 scoop (40g) vegan protein powder
- 1/4 cup almond milk
- 1/4 cup smooth peanut butter
- 1/4 cup maple syrup
- 1/4 cup dairy-free chocolate, chopped
Optional
- Extra chocolate for coating
Preparation
In a large bowl, mix the almond meal, coconut flour and protein powder together
In a separate bowl, mix the almond milk, peanut butter and maple syrup together until smooth
Add the wet mixture to the dry and stir until a cookie dough forms
Fold the chocolate chips through
Divide the dough into 8 portions and roll into balls
Optional: melt extra chocolate and roll the balls in the chocolate to coat
Storage tips
Store in the fridge for up to 2 weeks or in the freezer for months, allowing it to thaw at room temperature for a few minutes before serving
