Peanut Butter Caramel Cookie Dough Balls
These Soft and fudgy edible peanut butter cookie dough bites are made with oat flour, maple syrup, creamy peanut butter and dairy-free caramel chocolate chips. Finish them with an optional white chocolate drizzle and flaky sea salt for the ultimate sweet-and-salty treat.
Ingredients
- 1 1/2 cups oat flour
- 1/3 cup creamy all-natural peanut butter
- 1/4 cup pure maple syrup
- 1 1/2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 3 tbsp dairy-free caramel chocolate chips I used pascha chocolate
white chocolate drizzle (optional)
- 1/4 cup dairy-free white chocolate chips
- 1/2 tsp coconut oil
Instructions
- Heat-treat the oat flour: Preheat the oven to 350°F. Spread the oat flour evenly on a baking sheet and bake for 5–7 minutes. Let cool completely before making the dough. (This step is optional)
- Add the oats flour and sea salt to a mixing bowl and whisk to combine.
- Next, Add the peanut butter, maple syrup, melted coconut oil and vanilla extract and Stir until thoroughly combined.
- Fold in the caramel chocolate chips, reserving a few for topping if desired.
- Roll the dough into 10–12 balls. If the dough feels too soft to roll, refrigerate for 15–20 minutes before shaping.
- Add the dairy-free white chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth and melted.
- Drizzle the melted white chocolate over some or all of the cookie dough balls, depending on your preference. Sprinkle with flaky sea salt and add a few extra caramel chocolate chips, if desired.
- Refrigerate for 15–20 minutes, or until the white chocolate has set. Store in an airtight container in the refrigerator.
Notes
Peanut butter: Creamy peanut butter works best. If using a particularly runny natural peanut butter, add 1–2 additional tablespoons of oat flour as needed.
Texture: The finished dough should be soft and fudgy but firm enough to roll. Letting the dough rest for a few minutes before shaping helps the oat flour absorb excess moisture.
White chocolate drizzle: The drizzle is optional. Drizzle all of the cookie dough balls, leave them plain, or make a combination of both.
Storage: Keep refrigerated in an airtight container and enjoy within about 1 week.