For the almond cookies:Preheat oven to 350° ande line a baking pan with parchment paper and set aside.
In a small mixing bowl, whisk together almond flour, coconut flour, baking soda, and salt.
In a separate bowl, stir together coconut oil, pure maple syrup, and plain greek yogurt. Add the dry ingredients to the wet and combine until dough forms.
Drop spoonfuls of dough onto prepared baking pan and bake for 8 to 10 minutes. Remove from oven and let cool completely on cooling rack.
Once cooled place in an airtight tupperware container lined with parchment paper and place in freezer. Leave for 1 hour to freeze.
For the cookie dough:In a blender add chickpeas, brown sugar, almond milk, vanilla extract, and ⅛ tsp baking soda and blend until smooth. Next, add in the peanut butter and blend some more.
Last, mix in the chocolate chips. Can eat this straight up right now, but I like to put in fridge for a little. To make the bites put in fridge for at least 30 minutes.
To assemble the cookie dough bites:Take cookies out of freezer and using a knife scoop out the cookie dough and smear it onto the bottom side of an almond cookie, then take a second almond cookie and place it on top, making a sandwich! Follow these steps until all the cookies are used.
Notes
Notes: you can either eat the bites right away or if you want to save them and eat one a day, like I do ;) I placed them back on the tupperware lined with parchment paper and kept them in the fridge. Can keep in fridge for up to 5 days, in freezer for up to 3 months.How can my kids help? Have them measure everything and place in mixing bowls and blender.