Made with oat flour and without eggs, this edible vegan cookie dough is a fun and versatile treat. Enjoy the cookie dough bites plain or coated in chocolate, cacao, chopped nuts, or sprinkles!
½cupsmooth peanut butter or sunflower seed butter (if salted, omit salt listed below) - Stir well so it's not overly oily.
2tablespoonsvegan butter, melted
½cuplight brown sugar
1teaspoonvanilla extract
¼cupplant milk of choice
⅓cupvegan mini chocolate chips
¼teaspoonsalt, omit if using salted nut butter
Decorations, as pictured (see Notes below):
raw cacao powder, optional
7 ouncesvegan dark chocolate, chopped
chocolate sprinkles, optional
Instructions
Line a baking sheet with parchment or wax paper.
In a blender or food processor, blend the oats until they're the texture of coarse flour. Set aside.
Using a food processor or an electric hand mixer (preferred method), in a large bowl cream together the peanut butter, butter, and brown sugar. Add the vanilla, milk, salt, if using, and mix again. Stir in approx. 1 ¼ cups oat flour. If the dough seems too sticky add more oat flour.
Fold in the chocolate chips. Use a small cookie scoop or tablespoon to scoop approximately 2 Tbsp of dough at a time, and use your hands to roll into a smooth ball. Place cookie dough balls on lined baking sheet and freeze for 30 minutes.
Transfer to a storage container and return to the freezer. They can also be rolled in cacao powder at this stage.
Optional chocolate coating:
Melt the dark chocolate by adding it to a bowl and microwaving in 15 to 20 second intervals, stirring in between. Once the cookie dough is cold, dip the balls one at a time into the melted chocolate, spooning chocolate over top until thoroughly coated. Use a fork to lift out of the bowl, allowing excess chocolate to drain. *If using sprinkles, roll the balls in a bowlful of sprinkles while the chocolate is still wet.
Place coated truffles on the parchment-lined pan. Once all the truffles are dipped, return the baking sheet to the freezer for a few minutes to help the chocolate set.
Notes
Store cookie dough bites/truffles in the freezer for up to 1 month. For a softer consistency, store them in the refrigerator for up to 5 days.