Chocolate Chip Cookie Dough Protein Bites

• Vegetarian
• Gluten free

• Produce

  • 6 tbsp Soy protein isolate

• Condiments

  • 1 tsp Vanilla creme stevia

• Baking & Spices

  • 1 1/2 tbsp Chocolate chips, miniature
  • 6 tbsp Coconut flour
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Coconut oil

• Dairy

  • 3/4 cup Cashew milk, unsweetened

Found on amyshealthybaking.com

Description

Ingredients

• 6 tbsp (42g) coconut flour (measured like this)
• 6 tbsp (30g) soy protein isolate (I love Bob’s Red Mill)
• ¼ tsp salt
• 1 tsp coconut oil, melted
• ¾ cup (180mL) unsweetened cashew milk, room temperature
• 1 tsp vanilla crème stevia, or to taste
• 1 ½ tbsp (21g) miniature chocolate chips

Directions

• Line a baking sheet with parchment paper.
• In a small bowl, whisk together the coconut flour, soy protein, and salt. Make a well in the center. In a separate bowl, whisk together the coconut oil, cashew milk, and stevia. Pour the cashew milk mixture into the coconut flour mixture, and stir until just incorporated. Mix in half of the chocolate chips. Chill the mixture for 15-20 minutes.
• Carefully shape the mixture into spheres, and place them onto the prepared baking sheet. Gently press the remaining chocolate chips into the tops of the bites. Transfer to an airtight container, and refrigerate.