These no-bake, vegan, and gluten-free cookie dough bites are made weekly and are described as tasting like little cookie dough truffles. The recipe suggests substituting cashew, almond, or sunbutter for peanut butter if there are allergies.
Cream together peanut butter and maple syrup until smooth. Add the almond flour and coconut flour to the peanut butter mixture. Now, add the almond milk to help mix everything together. Fold in mini chocolate chips. Form into bites or cookies by rolling into balls or pressing them down slightly to flatten. Place in freezer or fridge to firm for at least 20 minutes. Sprinkle with flaky salt and enjoy!
