Now is the time of year when everyone is looking for healthy treats to serve for dessert, and these little almost “raw” vegan cookie dough bites are a real treat. Simple ingredients make these a snap to make, and they can be made in advance and frozen or refrigerated until ready to serve (they taste even better cold).
This recipe is inspired by a recipe from Averie Cooks that I came across on Pinterest. The original recipe uses raw cashews and oats, and a Vitamix for pureeing the ingredients. I replaced the cashews with raw almond butter (from Trader Joe’s) and the oats with oat flour, which you can easily make in a food processor by pulsing the oats until they resemble grains of sand. To make this recipe gluten-free, use certified gluten-free oats and be sure to check your vanilla extract and chocolate chips to make sure they’re gluten-free.