Chocolate chip cookie dough balls [GF]

O.MG! These are vegan, dairy-free, gluten-free and sinful! Besides, anything Mary likes is a double whammy win in my book! Just disregard how rich they are because, they taste like hey-I’m-just-gonna-have-one-more-or-two-or-what-the-heck-I’ll-have-a-third-one-thank-you-very-much!

You want to double the amount you’re making, right now. Trust me on that one.

CchipCookieDoughBalls02

Ingredients:

  • 1/2 c almond butter
  • 1/4 c +3 TBSP maple syrup
  • 3 TBSP melted coconut oil
  • 1/2 tsp vanilla extract
  • 1/2 c rolled oats
  • 1/4 c +2 TBSP oat flour (Just grind this amount of rolled oats in a food processor or a coffee grinder. I own two of these )
  • 1/4 c arrowroot powder
  • 1/4 c almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c chocolate chips

Instructions:

  • Preheat the oven to 350F
  • In a large bowl, stir together the first 4 wet ingredients until completely smooth
  • Add the dry ingredients into the wet mixture, one by one, until thoroughly combined
  • Add the chocolate chips (I am planning to experiment and substitute with raisins and spices to make oatmeal raisins, too!)
  • Add one TBSP to each cavity of a mini muffin silicone pan
  • Bake for 16 minutes for the balls to be gooey and dough-like inside, and barely baked on the outside – just enought to stick together
  • Let the whole pan cool for at least 10 minutes before popping them out gently.

I baked them in a mini-muffin silicone cups pan like this. This amount of batter filled 20 of the 24 cavities, at about 1 heaping TBSP of batter each.

They’re about 135 calories a pop, but, yeah, whatever.

As inspired by Angela Liddon on Oh She Glows.

Leave a Reply

Your email address will not be published. Required fields are marked *