Raw cookie dough bites:

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Chocolate Chip Cookie Dough Bites

Yield: 18 cookie bites

Ingredients

• 1/2 cup creamy raw almond butter
• 1/4 cup, plus 1 tbsp raw honey
• 1/2 tsp vanilla extract
• 1/4 cup, plus 1 tbsp organic coconut flour
• 3 tbsp ground golden flax seed (or use an additional teaspoon or two of coconut flour)
• 1/4 tsp sea salt
• 1/4 cup fair trade chocolate chips (or carob chips)

Instructions

1. In a large bowl, mix together the raw almond butter, honey and vanilla until creamy and well blended.
2. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
3. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water. Fold in the dark chocolate chips or carob chips.
4. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat.
5. *Refrigerate truffles for 30 minutes before serving.

Notes

*I place the cookie bites on a baking sheet about an inch apart and freeze them until frozen solid. Then I place them in freezer-safe containers by flavor. That way, I can just pop whatever I need in the frig to defrost a bit before serving. Or you can place the frozen cookie bites right into your child's lunchbox. Yum!

Recipe Variation: Use 100% all natural peanut butter (the kind you have to stir) instead of raw almond butter to make yummy Peanut Butter Chocolate Chip Dough Bites.

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Gingersnap Cookie Dough Bites

Yield: 18 cookie bites

Ingredients

• 1/2 cup creamy raw almond butter
• 1/4 cup, plus 1 tbsp raw honey
• 1 tsp vanilla extract
• 1 tsp organic blackstrap molasses
• 1 tsp ground ginger
• 1/4 cup, plus 1 tbsp organic coconut flour
• 3 tbsp ground golden flax seed (or use an additional teaspoon or two of coconut flour)
• 1/4 tsp sea salt

Instructions

1. In a large bowl, mix together the raw almond butter, honey, vanilla, molasses and ground ginger until smooth and creamy.
2. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
3. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water.
4. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat.
5. Optional: Roll gingersnap dough balls in some ground flax seed before refrigerating.
6. *Refrigerate truffles for 30 minutes before serving.

Notes

*I place the cookie bites on a baking sheet about an inch apart and freeze them until frozen solid. Then I place them in freezer-safe containers by flavor. That way, I can just pop whatever I need in the frig to defrost a bit before serving. Or you can place the frozen cookie bites right into your child's lunchbox. Yum!

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Snickerdoodle Cookie Dough Bites

Yield: 18 cookie bites

Ingredients

• 1/2 cup creamy raw almond butter
• 1/4 cup, plus 1 tbsp raw honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup, plus 1 tbsp organic coconut flour
• 3 tbsp ground golden flax seed (or use an additional teaspoon or two of coconut flour)
• 1/4 tsp sea salt

Instructions

1. In a large bowl, mix together the raw almond butter, honey, vanilla and cinnamon until smooth and creamy.
2. In a separate bowl, mix together the coconut flour, ground flax seed and salt. Add the dry ingredients to the wet and mix well to combine.
3. Use your hands to knead the dough to thoroughly combine. If it's too wet, add a bit more coconut flour. If the dough is too dry and doesn't hold together well, knead in one teaspoon of water.
4. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat. (Optional: Mix together three tablespoons of ground flax seed with 1/4 teaspoon of ground cinnamon. Then, roll the snickerdoodle dough balls in this mixture before refrigerating.)
5. *Refrigerate truffles for 30 minutes before serving.

Notes

*I place the cookie bites on a baking sheet about an inch apart and freeze them until frozen solid. Then I place them in freezer-safe containers by flavor. That way, I can just pop whatever I need in the frig to defrost a bit before serving. Or you can place the frozen cookie bites right into your child's lunchbox. Yum!