1/2 cup organic brown sugar
3 tbsp. oil (coconut, canola, vegetable, or other neutral oil)
2 tbsp. almond milk (or other non-dairy milk)
1 tsp. vanilla extract
1 cup gluten-free oat flour
3/4 cup almond flour
1/4 tsp. salt
1 cup mini vegan chocolate chips (divided)
1/2 Tbsp. coconut oil
To a bowl, add brown sugar, oil, almond milk, and vanilla. Stir well. Add oat flour, almond flour, 1/4 cup vegan chocolate chips, and salt. Stir well. Roll the dough into small balls, and place on a cookie pan lined with parchment paper. Put in the freezer to chill for 15 minutes. To a microwave-safe bowl, add 3/4 cup vegan chocolate chips, and coconut oil. Melt in the microwave 30 seconds at a time (stirring between each interval) until melted. Using two forks, dip, and cover the cookie dough balls in the melted chocolate and set back on the lined pan. Return the bites to the freezer to harden. Store in an air-tight container in the freezer. Makes 24-36 bites, depending on size.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
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