May 15th is a little holiday called National Chocolate Chip Cookie Day! You can find all of my favorite chocolate chip cookie recipes here (I really love the cornmeal version I posted last year, and the ones with ganache swirls). But what I really want to talk about is my sweet tooth. Per usual, it's been haunting me. The start of the new year inspired me to try new sweet treats, versus eliminating them. Then my February birthday and Valentine's Day further sustained it. And here I am in mid-May, wishing all my meals consisted of brownies and donuts and cinnamon rolls covered in homemade peanut butter.
Spring brings warmer weather, fresh produce, less clothing (way necessary in this humid Virginia heat!). And I typically want to eat better in the spring...except for when it comes to ice cream: Ice cream cones, ice cream sundaes, ice cream sandwiches...oh, you know!
Truth be told: My sweet tooth gets the better of me, no matter the season. So in order to not make an enemy out of it, I decided to work with what I've got (a drive to bake and eat dessert everyday) and make something better for me than all the cakes, brownies, cookies, muffins and ice cream I WANT WANT WANT. I have faith that there's a win-win. These chocolate chip cookie dough bites are a start!
These bites have a bit of the sugar I crave (agave) AND are packed with more of the nutrients my body needs: some protein, fiber and healthy fats. It's a little more oomph than a spoon full of peanut butter and a lot less ugh than cookie dough frosted brownies.
It looks like cookie dough. It even tastes like cookie dough! At least, it does so more than some of the other "balls" you'll find online: The ones filled with grainy, over-processed protein powder and overwhelming date-iness. It's very obvious while I'm both making and eating them that I'm trying (and failing) to trick myself with a healthy alternative. I respect everyone's diets, needs and allergies...but that doesn't mean I have to like your balls.
So, what makes these taste like cookie dough?
- Molasses for a nod to brown sugar
- Vanilla butter nut extract gives a semblance of butter
- Mini chocolate chips so there's chocolate in every bite!
- A mixture of oat flour and ground flaxseed meal for a smoother texture
Admittedly, I've been eating these for a pre-workout snack, morning and/or evening. They are also great for a "something sweet" after lunch. I'll have you know, though, I'm still planning to have a have a REAL chocolate chip cookie today--with brown sugar, butter, loaded with chocolate, and glutenous flour--and I hope you will too. This holiday only comes around once a year!
Chocolate Chip Cookie Nutty Dough Bites
Servings: 12 bites
1 cup cashews
1/2 cup unsweetened coconut chips, or shredded coconut
3 tablespoons oat flour (ensure it's gluten free)
1/4 cup ground flaxseed meal
1 1/2 teaspoon molasses
1 tablespoon light agave
1/4 teaspoon salt
1/2 teaspoon vanilla butter nut extract
3 tablespoodns mini chocolate chips
*I have not tried another nut, but I think almonds might work as well
- Remove the hazelnut skins by placing them in a clean dish towel, gathering the ends and shaking/smooshing the nuts against themselves. Once most of the skins have been removed, place the hazelnuts in a food processor, along with the cashews, coconut and salt. Process on high for 3-4 minutes. Stop and scrape down sides with a spatula and process for 1 more minute, or until smooth and almost drippy.
- Scrap nut butter into a medium bowl and add in all remaining ingredients except for chocolate chips: oat flour, flaxseed meal, agave, molasses, and extract. Stir with a spatula or wooden spoon until well combined. If you feel the texture is a bit too soft, add in an additional 1/2 to 1 tablespoon flaxseed meal.
- Lastly, stir in chocolate chips and scoop with a small cookie dough scoop. Roll dough between the palms of your hands to form the "dough" into balls. Place into a airtight container and store in the refrigerator for 1-2 weeks. You can eat them directly out of the fridge or let them sit at room temperature for 15-20 minutes for a softer texture.
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