Tart Cherry Chocolate-Covered Vegan Cookie Dough Bites

Line a quarter baking sheet or a large plate with parchment paper.

Set aside.

Make the oat flour: Add the old fashioned oats to a high-speed blender or food processor.

Blend until the oats are broken down into a fine, flour-like consistency.

Set aside.

Measure the remaining ingredients.

Set aside.

Add the oat flour, unsweetened coconut, tahini, pure maple syrup, pure vanilla extract, & kosher salt to a large mixing bowl.

Use a wooden spoon or spatula to stir until combined & well incorporated into a smooth cookie dough.

Add in the dried Montmorency tart cherries & any other mix-ins, as desired.

Stir until the mix-ins are evenly dispersed throughout the cookie dough.

(I like to use my stand mixer for this step, though it’s totally not necessary. A wooden spoon & some elbow grease will do the trick!)

Roll out the cookie dough bites: Portion the dough into tablespoon-sized balls.

The dough may be soft at this point – that’s totally fine!

Transfer the balls to the prepared baking sheet.

Once all the cookie dough bites are rolled, pop the baking sheet in the freezer to set for 5-10 minutes.

Meanwhile, as the cookie dough bites set in the freezer, prep the dark chocolate coating.

Add the roughly chopped dark chocolate & coconut oil to a medium microwave-safe bowl.

Microwave in 30-second intervals, stirring well between intervals, until the chocolate is completely melted & the mixture is smooth.

Remove the cookie dough bites from the freezer.

(If your dough was a little soft when you rolled it out, now’s a great time to roll them into nicely-shaped balls, as desired.)

Working one by one, add a cookie dough bite into the prepared dark chocolate coating.

Coat the cookie dough bite, shaking off any excess chocolate, & transfer back to the baking sheet.

Repeat with the remaining cookie dough balls.

Once complete, pop the baking sheet in the freezer to let the chocolate set for another 5-10 minutes.

Enjoy!