Gluten-Free Mini-Batch Sprinkle Cookie Dough Bites

Gluten-Free Mini-Batch Sprinkle Cookie Dough Bites
2 tbsp nut/seed butter (32 g) I made them with almond butter and cashew butter, use any nut/seed butter you like

2 tbsp maple syrup (42 g)

1/3 cup oat flour (40 g)

1 tbsp rainbow sprinkles (12 g)

Chocolate coating
1/4 cup chocolate chips (45 g)

1 tsp coconut oil (5 g)

Instructions
In a cereal bowl combine nut butter, maple syrup, oat flour, pinch of salt. Stir until smooth (using hands if necessary, it should come together but if it doesn’t add a drop of water). If too wet, add a pinch more flour.

Stir in sprinkles, refrigerate 5 minutes to firm up.

Make balls between your palms and freeze on a sheet of parchment until solid.

In a bowl melt chocolate and coconut oil stir until smooth (I use 30 sec increments in the microwave).

Using two forks dip and coat each ball in the chocolate and let it set in the fridge or freezer.

Enjoy and keep refrigerated!