1/3cup mini dark chocolate chips sugar free vegan if possible
Instructions
In a mixing bowl, stir together the almond flour, maple syrup, almond milk, vanilla and salt until combined. Stir in the tapioca flour. Fold in the chocolate chips.
Press the mixture into a silicone ice cube tray or into the bottom of a 6x6 inch baking sheet lined with parchment paper and freeze for at least 1 hour before serving.
If you pressed your cookie dough into the bottom of an 8x8 inch pan, remove it and cut the cookie dough into 8 evenly sized bites.
Notes
This recipe is best is served chilled. Store the cookie dough bites in an airtight container in the freezer for up to 3 months or in the refrigerator for up to 1 week.