I’ve been really trying to curb my cookie obsession lately. I was on a roll of making a batch of my soft and chewy peanut butter chocolate chip cookies when the prior batch would run out, and just storing them in the fridge. That was getting to be too dangerous (i.e. 3-4 cookies a night while watching TV). And while I freaking love that recipe, I need to shelve it for a while. Enter this recipe from Vanilla & Lace that inspired me to try a different cookie approach.
Raw Chocolate Chip Cookie Dough Bites (makes 15 cookies dough balls, adapted from Vanilla & Lace)
1 cup raw cashews
1/2 cup raw oats
1/4 cup shredded coconut
3 tbsp. agave
3 tbsp. maple syrup
2 tsp. vanilla
1/4 mini chocolate chips
Start by grinding up all of the dry ingredients (cashews, oats, and coconut). You could do this with a spice grinder or use my favorite trick – using a mason jar attached to a blender. It totally works like a dream.
Dump the ground dry ingredients into a big bowl and mix in the wet ingredients (agave, maple syrup, and vanilla). Make sure everything is thoroughly combined.
The last step is to add in the mini chocolate chips. You can use full size but I prefer mini in this recipe. Stir to combine!
Place a piece of plastic wrap around a plate. Wet your hands with some cool tap water and roll the dough into balls. Place the balls on the plate after rolling. Place the plate in the fridge for at least an hour for the dough balls to set.
I really enjoyed these! Slightly sweet, nutty, and chewy. It’s hard to compare to my butter and sugar version but they are a pretty good substitute when I actually have some willpower.
My recipe yielded 15 1-inch cookie dough balls. Yours might produce more or less, no biggie. These can be stored in an airtight container in the fridge for a few weeks.