Peanut Butter Cookie Dough Bites

1½ c (375 mL) gluten-free rolled oats
2 Tbsp (30 mL) coconut oil
2 Tbsp (30 mL) smooth peanut butter, almond butter, or sunflower seed butter
¼ c (60 mL) pure maple syrup or other liquid sweetener
1 tsp (5 mL) pure vanilla extract
½ c (125 mL) almond flour or almond meal
¼ tsp (1 mL) fine-grain sea salt
2 Tbsp (30 mL) mini dark chocolate chips or chopped dark chocolate

1. BLEND oats in a high-speed blender until a fine flour forms. Set aside.
2. COMBINE oil, peanut butter, maple syrup, and vanilla in a large bowl, and beat with a hand mixer until smooth. Add almond flour, oat flour, and salt, and beat again until combined. Fold in chocolate chips.
3. ROLL dough into small balls (about 1 Tbsp/15 mL of dough each). If chocolate chips fall to the bottom of the bowl, press them back into the dough when rolling. Place the finished bites on a plate lined with parchment paper.
4. FREEZE bites for 5 to 10 minutes, or until firm. Store the bites in the freezer in a freezer bag for quick and easy snacks.

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