A staple treat of my 90s childhood, recently vilified by both my pregnancy (raw eggs!) and the FDA (salmonella in raw flour!). Thankfully, to fulfill my craving for a sweet/salty, studded with chocolate treat, there are these Healthy Cookie Dough Balls, slightly modified from a genius recipe by Angela from Oh She Glows. Thrown together in under 10 minutes in a food processor or high speed blender, these little balls of goodness are the perfect substitute for traditional cookie dough and are safe for everyone having no raw eggs or traditional flour. If you buy gluten free oats and use carob chips instead of chocolate chips, they are also vegan and gluten free, if you’re into that sort of thing.
To make these beauties, toss your oats into your food processor or blender and pulse until you have a flour like consistency. Add your almond flour and sea salt and blend briefly to combine. In a separate bowl, melt your coconut oil. Add the melted oil, almond butter, maple syrup and vanilla to the blender or food processor and pulse to combine into a wet dough. Transfer your dough to a bowl and fold in the chocolate chips.
Using a medium cookie scoop – I like this one from Oxo – divide the dough into approximately 12-14 balls and place on a parchment lined cookie sheet. Freeze for 15-20 minutes before enjoying. Transfer any uneaten dough bites to a freezer safe container and store in the freezer until ready to eat!
- 1½ cups of rolled oats
- 2 tablespoons coconut oil, melted
- 2 tablespoons of almond butter (I love Justin’s Vanilla Almond Butter)
- ¼ cup maple syrup
- 1 teaspoon of vanilla extract
- ½ cup almond flour or meal
- ¼ teaspoon sea salt
- ¼ cup mini chocolate chips
- Using a food processor or high speed blender, grind the oats into a flour like consistency.
- Add the almond four or meal and salt and pulse briefly to combine.
- To the dry ingredients, add the melted coconut oil, maple syrup, vanilla, and almond butter.
- Blend into a dough.
- Transfer to a separate bowl and fold in the mini chocolate chips.
- Using a cookie scoop, divide into 12-14 dough bites and place on a parchment lined cookie sheet.
- Freeze for 15-20 minutes prior to eating.
- Store uneaten bites in a freezer safe container.