CHOCOLATE COVERED (protein) COOKIE DOUGH BALLS

Mix gluten-free oat flour, almond flour, coconut sugar, vanilla protein, light butter, unsweetened almond milk, vanilla extract, sugar-free mini chocolate chips, and a pinch of salt (if butter is unsalted) until a dough forms. Freeze the dough for 10-15 minutes. Once chilled, mold the dough into individual balls and freeze them again until firm. In a separate bowl, melt chocolate with 2/3 cup to 1-2 tablespoons of coconut oil. Dip the frozen cookie dough balls into the melted chocolate mixture to coat them completely.