These are the perfect bite of cookie dough! They are delicious frozen in the summer, so you can pull one out as a treat anytime!
1/2 cup tahini or sunflower seed butter (I LOVEEEEE Seed & Mill!!)
2 tablespoons coconut oil, melted
4 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 cup hazelnut meal
5 tablespoons coconut flour (start with 3)
1/4 teaspoon salt
1/4 cup mini chocolate chips
For the coating:
1/2 cup dairy free dark chocolate
1 teaspoon coconut oil
Method of preparation:
In a medium bowl, mix the tahini, coconut oil, maple syrup, and vanilla together until smooth. Add in hazelnut meal, 3 tablespoons coconut flour and salt and stir until a cookie dough consistency forms. Allow the dough to sit for a few minutes so that it thickens. It should be doughy and moist but not overly wet; if it’s too wet add another tablespoon of coconut flour. Stir in chocolate chips.
Scoop one tablespoonful of dough (I used a small ice cream scoop) and roll into a ball and place on a baking sheet lined with parchment paper. Refrigerate until firm, about 45 minutes. Microwave the chocolate chips and coconut oil in 30 second intervals until the chocolate is melted and no lumps remain.
Use a fork to dip each cookie dough ball into melted chocolate and stir to fully coat, then place cookie dough ball back on the baking sheet.
Freeze or refrigerate until the chocolate coating is set, then take them out and use a spoon to drizzle the cookie dough balls with remaining melted chocolate for a fancy finish. Chill until set again.