Easy Banana Bread Cookie Dough Freezer Bites
Like sweet treats? Got 5 minutes? Make these ridiculously easy banana bread cookie dough freezer bites. Your taste buds will thank you!
Equipment
- large bowl
Ingredients
- 1 banana
- 1 tablespoon soy milk or other nondairy milk
- 2 tablespoons maple syrup
- 1½ teaspoons vanilla extract
- ¾ cup + 2 tablespoons almond flour
- ¾ cup oat flour
- 2 tablespoons coconut sugar
- ¼ cup nondairy chocolate chips
Instructions
- Line a baking sheet or large plate with parchment paper.
- Using a fork, mash the banana in a large bowl.
- Add the nondairy milk, maple syrup, and vanilla extract to the bowl and stir to combine.
- Add the almond flour, oat flour, and coconut sugar to the bowl. Stir to combine. The mixture should be soft and slightly sticky.
- Add the chocolate chips to the bowl and stir until just incorporated.
- Roll the dough into 12 small balls (about 1 inch in diameter) and place them on the prepared baking sheet or plate. Don’t worry if the dough sticks a bit to your fingers—it will be less sticky after chilling.
- Freeze the banana bread cookie dough freezer bites for 30 to 45 minutes, until they are firm but not rock solid. Alternatively, chill them in the fridge for at least 1 hour. Before serving, roll the freezer bites gently between your hands to smooth out any lumps. Serve immediately.
Notes
- Oat flour is available in the baking section of most well-stocked supermarkets. However, store-bought oat flour can be pricey. Make your own by grinding rolled oats in a food processor or blender until they become a fine powder.
- Store leftovers in the fridge for up to a week, or freeze them for up to a month. If frozen, allow them to partially thaw before serving so they become soft enough to bite.
- Adapted from: Chocolate Chip Cookie Dough Bars from Vegan Richa’s Everyday Kitchen