Cookie dough is somewhat of a siren song in my life. It calls and beckons to me, singing its sweet melody of ooey-gooey comfort. It lures me in. I grab a spoon. Powerless. The next thing you know, the bowl is empty and there are no cookies to bake. Can you relate?
Thankfully, I’ve devised a way to get my cookie dough fix that doesn’t involve sitting in a dark corner with a spoon. These (intentionally) raw cookie dough bites are packed with protein and fiber, sweetened with maple syrup, and will knock out your Cookie Monster cravings quicker than you can say “om nom nom."
Back in my college days, it wasn’t uncommon to swing by a Krogers with some girlfriends, purchase a premade tube of cookie dough and then all attack it wildly while watching Dawson’s Creek reruns (I know, I know — please don’t judge me).
Things that have changed since college:
- My metabolism: I can’t get away with eating a tube of cookie dough quite like I used to.
- Food allergies: It turns out that loads of sugar and wheat give me a tummy ache and host of other digestive woes. I had to reevaluate my diet and feed my body things it needed to feel good! For me this was going gluten-free and getting groovy with lots of meats and veggies.
Things that have not changed since college:
- I still really love Dawson’s Creek.
- My infallible love for cookie dough and wanting to put said cookie dough in my face.
So like any good Cookie Monster, I’ve found a way to take all the flavors of cookie dough and make it a legitimate snack food that doesn’t make my belly ache.
Make these raw bites ahead and stash them in the freezer for a quick fix. Chomp a couple of them down after a workout as a protein-filled snack. These little cookie dough bites would even pack up neatly in your kid’s lunch as an enviable snack. They’re gluten-free, vegan, raw, and refined-sugar free. However, no one is going to care because they’re first and foremost delicious!
Raw Chocolate Chip Cookie Dough Bites
1 cup raw cashews
1/2 cup old-fashioned rolled oats (if you're gluten-free, make sure you're using gluten-free oats)
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 tablespoons maple syrup
1 tablespoon vanilla extract
1/4 cup chocolate chips (if you're vegan, make sure you're using vegan chips, or substitute carob chips or cacao nibs)
Line a plate or container with parchment paper and set it aside. Combine the cashews, oats, salt and cinnamon in a food processor. Pulse together until a fine meal forms. Be careful not to over-proccess and end up with cashew butter.
Add the maple syrup and the vanilla extract to the cashew-oat mixture. Pulse again until the mixture comes together in a ball of raw dough.
Remove the ball of dough from the food processor and place it in a small bowl. Don't forget to scrape the sides and the blade of your food processor to get all the extra bits. Gently fold in the chocolate chips so they are incorporated throughout the dough mixture.
Using a cookie baller or a couple of spoons, portion out the dough into twelve even balls. Use clean hands to roll the portions of dough into perfect little spheres. Place your completed bites onto a parchment lined plate or container. You can eat them right away, or store them in the freezer for later.
- If chocolate chips aren't your thing, feel free to mix it up! Maybe you'd like to try them with raisins, dried cranberries or white chocolate chips?
This recipe was originally published March 2014.