Cookie Dough Bites (Edit recipe)

I’m so excited to share this fun, GF, and K4P dessert for Passover!

25 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	154
Fat:	12 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	10 g
Sodium:	153 mg
Fiber:	2 g
Sugars:	6 g
Calculated for total recipe.

by glassofweinstein

View original recipe

Serves: 24-28

Ingredients

Dough

.5 cup Salted Butter, softened
.25 cup Granulated White Sugar
.25 cup Light Brown Sugar, lightly packed
1 tsp Vanilla Extract
2 cup Almond Flour, Bob's Red Mill Super-Fine
.5 tsp Kosher Salt
.5 cup Dark Chocolate Chips

Chocolate Shell

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl or standing mixer, combine the softened butter, sugars, and vanilla extract until smooth and creamy. Gradually add in the Bob’s Red Mill Super-Fine Almond Flour and kosher salt until the dough has formed. Gently add in the chocolate chips. Transfer to a bowl and chill in the freezer for 15 minutes. I also recommend chilling a sheet tray lined with foil.
In 30 second increments, melt down the additional chocolate. Fold in the coconut oil and vanilla and stir until silky smooth and homogenous. Remove the dough and sheet tray from the freezer, and begin rolling out equally sized dough bites. Using a spoon to help, delicately coat each bite with the chocolate and transfer to the chilled sheet tray. Sprinkle each with the flaky salt before they set so that it adheres. When every bite is coated, transfer into the refrigerator for 30-60 minutes to fully set before serving.
Enjoy and Chag Pesach Sameach!