If you need a little indulgence, these little bites are perfect. They are packed with protein and a little sweetness that makes for a perfect treat.
You can definitely substitute any nut or seed butter you have on hand. Try making your own by blending your nut or seed of choice in a food processor until it becomes creamy. Be patient, it takes a few minutes of blending.
The flour is flexible, so if you don’t have oat, you can use rice, sorghum or buckwheat.
Give these a try and let me know how much you love them.
Almond Butter Bites
- 1/2 cup almond butter or other nut/seed butter
- 3 Tbsp gluten free flour (oat, rice, sorghum, buckwheat)
- 1/4 cup coconut sugar
- 3/4 tsp baking soda
- 1/2 banana, mashed
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 3 Tbsp dairy free chocolate chips optional
- Combine flour, sugar and baking soda in a medium mixing bowl and whisk.
- Add wet ingredients to the bowl, mixing thoroughly to form a dough.
- Roll into small balls of equal size, about 1 tablespoon.
- For chewy cookies, refrigerate for 30 minutes. You can freeze the dough at this point and save for future cookie baking.
- Bake at 350 degrees for 8 minutes. The cookies will look under done but will firm up while cooling. Let cool for 10 minutes.
- Melt chocolate chips and use a fork to splatter chocolate over cookies.