Now is the time of year when everyone is looking for healthy treats to serve for dessert, and these little almost “raw” vegan cookie dough bites are a real treat. Simple ingredients make these a snap to make, and they can be made in advance and frozen or refrigerated until ready to serve (they taste even better cold).
This recipe is inspired by a recipe from Averie Cooks that I came across on Pinterest. The original recipe uses raw cashews and oats, and a Vitamix for pureeing the ingredients. I replaced the cashews with raw almond butter (from Trader Joe’s) and the oats with oat flour, which you can easily make in a food processor by pulsing the oats until they resemble grains of sand. To make this recipe gluten-free, use certified gluten-free oats and be sure to check your vanilla extract and chocolate chips to make sure they’re gluten-free.
Almost Raw Vegan Chocolate Chip Cookie Dough Bites
By January 18, 2013Published:
- Yield: About 18 cookie dough balls, depending on size
- Prep: 5 mins
Like the real thing, only healthier and gluten-free.
- 2/3 cup raw almond butter stir in jar before measuring
- 2/3 cup oat flour
- 2 Tbs. agave nectar or honey
- 1 Tbs. maple syrup
- 1 tsp. vanilla extract
- 1/4 cup semi-sweet chocolate chips
- Combine almond butter through vanilla in medium bowl and mix well. If mixture seems wet (it may vary depending on the oil content of your almond butter - be sure to stir it in the jar before you measure it out) add a few tablespoons of oat flour until the mixture looks thick enough to roll into balls. Stir in chocolate chips. Using a spring-loaded metal scoop or a tablespoon, scoop out even balls of dough and gently roll between your pals. Rest dough balls on a small plate or baking sheet lined with waxed paper. Place in freezer or refrigerator and enjoy!