This edible, no-bake pumpkin cookie dough is shaped into bite-sized balls studded with chocolate chips and flaky sea salt for a healthy, vegan & gluten-free fall treat!
Add all the ingredients except coconut flour and chocolate chips to a food processor. Process until mostly smooth, scrape down the sides as needed.
Add the coconut flour and pulse until a ball of dough forms in the food processor.
Transfer the mixture into a large bowl. Add the chocolate chips and fold into the dough until well distributed.
Use a medium cookie scoop to scoop out dough into the shape of a ball and place on a parchment lined baking sheet. Alternatively, you can use a heaping tablespoon of dough and wet hands to form into balls.
Place the chocolate chips and coconut oil for the chocolate drizzle in a small bowl. Microwave until melted, stir until well combined.
Drizzle the melted chocolate mixture on top of the pumpkin cookie dough bites. Garnish with flaky sea salt.
Transfer to the refrigerator to set for 20-30 minutes. Store in an air-tight container in the refrigerator.
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Notes
*Other nut butters can be used (avoid peanut butter as it imparts too strong a peanut butter flavor) in place of cashew butter. Make sure they are creamy not crunchy varieties.**Make sure to use vegan chocolate chips if needed. I like the Enjoy Life brand.