Since the response to this recipe on my Instagram was insane (I mean, I don’t blame you guys), I decided it was only fitting to share it as my first post!
I don’t know about you guys but as a kid (okay fine, as a teen also), the freezer wasn’t well-stocked unless there was a batch of Pillsbury cookie dough in there at all times, which I used to scoop & eat raw whenever the craving hit (a.k.a. ever day, every hour, every minute), not to mention, when my mom would bake, it was always me who ate the leftover dough from them mental mixing bowls (ate… or licked? I’m not sure, but all I know is the bowl was clean after I was done with it). Anyways, I had to find a healthy alternative to that Pillsbury sh*t so I whipped this up yesterday morning & it is PURE PERFECTION, BLISS & all those other pretty words to describe something you fall in love with instantly.
DISCLAIMER: You have all been warned. If you have a cookie dough obsession (like I do & always have), please have your significant other or another person you trust hide these from you and provide you with one at a time (all in moderation, right?) because I exonerate myself from all liability if you find yourself on the couch after having eaten the entire batch, dreaming about the next time you will eat these babies.
This recipe is LITERALLY so clean & healthy and is the perfect alternative to all that store-bought cookie dough that is loaded with sugar, butter & artificial flavours & that is perhaps not even actually edible… You can put these babies on ANYTHING, eat them raw as is or even bake them, but I mean… what’s better than raw edible cookie dough, right?
So here goes: FYI, the recipe should yield approximately 1 cup of cookie dough. Of course, feel free to cut it in half OR DOUBLE IT (option #2 seems more fitting, lezzz be honest…).
You will need:
- 1/2 cup of unsalted, roasted cashews (I used Prana Organic Cashews, but you can also use salted cashews if you prefer your desserts a little salty. The cashews don’t need to be roasted but I always find that the taste of roasted nuts gives an added touch to any recipe – totally up to you!);
- 1/4 cup of rolled oats (I used Only Oats Gluten-Free Rolled Oats, but this recipe will work perfectly with regular oats or any other brand of gluten-free oats);
- 1/4 cup of oat flour (If you don’t have oat flour, DO NOT PANIC, you can substitute whole wheat pastry flour);
- 1/2 tsp. of salt (Again, if you prefer your desserts rather salty, you can increase the portion of salt but I found that this amount was JUST right);
- 1.5 tbsp. of any sugar or sweetener (Let your mind run wild here: white sugar, brown sugar, natural cane sugar, Stevia, Xylitol etc. I used Erythritol by NOW Foods, which I recently discovered. This product is absolutely amazing, it’s 100% plant-based, pure & natural, tastes great, bakes exactly like sugar, has a very low glycemic impact and is completely vegetarian & vegan);
- 1/2 tsp. of pure organic vanilla extract (I used Simply Organic brand, but any brand will work here);
- 3-4 tbsp. of pure organic maple syrup. Feel free to add more or less depending on how sweet you like your desserts & to balance the sweetness with the saltiness. You may also need to add some more maple syrup if your dough is too dry once it’s processed – it’ll help make your dough more moist. (I used Decacer Organic Maple Syrup);
- 1/4 cup of 100% Cocoa Dark Chocolate Chips (I used Krisda brand, which contains no artificial sweeteners, is GMO-free & gluten-free, but you can have fun with this part & use any type of chocolate chips: milk chocolate, butterscotch, semi-sweet etc.).
NOW, how to combine all these ingredients to create the awesomeness that is these cookie dough balls.
(1) In a food processor, add the cashews & oats and pulse until it looks crumbly.
(2) Add in the salt, sugar & oat flour and pulse again for a few more seconds until everything is combined.
(3) Add in your maple syrup & vanilla and process until the mixture forms a dough (P.S. this will be a beautiful sight and will tempt you to devour the dough before even adding the chocolate chips, but I swear the wait is worth it). Don’t worry if your dough is sticky, it’s completely normal and will harden once the cookie dough balls are frozen.
(4) Last, but certainly not least, add in your chocolate chips and fold them into the dough by hand.
(5) Form your dough into 1 tablespoon balls and freeze them RIGHT AWAY for at least an hour (Before eating one… or two… or three (#guiltyascharged), mine were in the freezer for about an hour and a half and they were PERFECTION).
1.5 HOURS LATER AND BOOM:
There really is not much more to say besides the fact that these cookie dough balls will now become a pantry (well, freezer) staple of mine because they are SO nutritious, yet you will literally feel like you are eating that store-bought stuff (without all the cr*p that comes with it), not to mention, they are super easy to make and are the perfect snack alone or chopped up and added to Greek yogurt, sorbet or ice cream. LET YOUR IMAGINATION RUN WILD, I swear, you will not regret it.
Nutrition Facts (for those of you who care… I thought I cared but I mean, I ate like three in one sitting, whatevz). Calories (per ball): 64, Fat: 3g, Carbs: 8g, Protein: 2g, Sodium: 2mg, Fibre: 2g, Sugar: 3g.
P.S. If you guys make this recipe, let me know how it turns out!! Feel free to share in the comments & post pics of the yumminess you create! Love alwayzzzz!