A few months ago I stumbled across one of my favorite foodie blogs, Oh She Glows. Check it out because Angela Liddon is fabulous. Not only do her pictures make me drool and want everything she makes but she is definitely inspiring on how to live a plant-based life and still be very healthy. I’m not a huge fan of cookbooks because I believe Pinterest has all of the recipes you need yet I had heard tons of good reviews on Amazon and the web about this book so I figured it would be worth the $25 or so. Although I’ve only made the almond butter chocolate chip cookies out of it so far, I have slightly also created her chickpea salad – both of which are pretty snazzy. Today I had some time to kill so I figured I’d make a recipe I’d seen and knew I had the ingredients on hand so why not make it. The conclusion: cookie dough bites.
I had just the right amount of maple syrup left and a jar of almond butter from Trader Joe’s and crunchy peanut butter from Whole Foods in my fridge sooo this recipe was pretty much calling my name this morning. The recipe said it would take 10 minutes to make and it probably took me 30 but I’m slow and always make a mess everywhere so I’d give yourself some space and set out all of your ingredients before. In the recipe, Angela states you can add more oat flour if you don’t have almond meal (which you can purchase at Trader Joe’s or Whole Foods) and then add some more almond milk. I had to add almond milk because my dough was very crumbly but the milk resolved my issues as expected. For my dark chocolate chips I used my Matcha Green Tea Vosges Chocolate. I bought this bar at their store in Chicago over Easter weekend because I have a large obsession with spirulina, cacao nibs, dark chocolate AND matcha green tea anything. This bar provided me with all of that. All you can really taste is the dark chocolate but I had some of it leftover so I figured why not use it in this recipe.
The recipe called for 2 tablespoons worth but after I ate 3 of the 15 balls I made… two of mine ended up not having more than 1 or 2 chips in them so I would throw in as many as you want honestly. Go crazy. Cookie dough bites are meant to be an all out ordeal.
I put them into a tupperware container once I rolled them up and stuck them in the freezer. I came back to them 7 hours later and bit into a few… yeah pretty much amazing. You can guarantee anything almond butter/coconut oil involved will taste like the best raw, vegan, dairy free treat in the world. Right up my alley. The only sugar used was in the maple syrup but you can use any liquid sweetener like honey or agave. Same with the nut butter, feel free to swap out. I’d love to try these with cashew butter. Wow I can just imagine the loveliness. Enjoy! 🙂
- 1.5 cup rolled/steel cut oats
- 2 tbsp coconut oil
- 2 tbsp all natural almond butter
- ¼ cup 100% pure maple syrup
- A few dashes of vanilla extract
- ½ cup almond meal or almond flour
- Dash of pink himalayan sea salt (or regular salt)
- 2 tbsp chopped dark (vegan) chocolate
- Blend 1.5 cups of oats into your blender so a fine powder is created
- Add the ½ cup almond meal with the salt and set aside
- In a medium to large bowl, add maple syrup, nut butter, coconut oil and vanilla - blend with a hand mixer until combined well
- Add the flour in the blender to the liquid, mix well.
- Form 12-15 little tablespoon balls and place into a tupperware container
- Place in freezer for 4-6 hours