For the cookie dough bites
In a bowl mix together the almond flour, oat flour and pinch of salt till combined.
In a separate bowl. mix the vanilla, peanut butter and honey until fully combined and makes a smooth paste. Leaving all the ingredients at room temperature an hour prior to making can help with this.
Start adding the flour mixture to the peanut butter mixture but intersperse with choc chips so they are evenly spread throughout the mix.
Continuing bringing together until you have a dough-like consistency formed.
Place a piece of parchment paper on a baking tray and lightly grease with some low cal oil spray. It doesn’t need much as the peanut butter contains lots of good oils.
Using a teaspoon spoon a little of the mixture then form into a ball and place evenly on the tray.
Place this in the fridge and chill for at least an hour. The longer the better.
If you want to make this into cookie dough ice cream use our coconut and banana ice cream recipe here
At step 3, transfer the ice cream to a bowl and add chopped cookie dough bites instead of desiccated coconut and spirulina. Stir to combine and follow the remainder of the recipe.
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