Spread the all-purpose flour onto a baking sheet and toast in a 300°F (150°C) oven for 5–7 minutes or microwave in 30-second bursts until it reaches 165°F (74°C). Cool completely before using.

In a large bowl, beat the softened butter and nut/seed butter until smooth and well combined.

Add powdered sugar and vanilla, then continue to beat until light and fluffy.

Gradually fold the cooled, heat-treated flour and sea salt into the butter mixture until a cohesive dough forms.

Add milk one tablespoon at a time only if the dough feels too dense.

Gently fold in mini chocolate chips or your chosen mix-ins, reserving a few to press onto the outside of the bites for presentation.

Using a small cookie scoop or tablespoon, portion dough into bite-sized balls.

Place on a parchment-lined tray, press reserved chips on top, then chill in the refrigerator for 20–30 minutes until firm.

For a dressed-up look, dip chilled bites halfway into melted chocolate and let set on parchment.

Otherwise, store as-is or roll in cocoa powder, coconut, or crushed nuts.