One thing that I’m truly missing right now is cookie dough.
Pregnant ladies and raw eggs are not friends. Which is sad, because this means no soft boiled eggs, no homemade ice cream, no drippy fried eggs, and no cookie dough.
I think I want runny eggs more than I want a tall margarita.
It’s funny how much MORE you crave something when you’re not allowed to have it. Or that you notice the item more so now then you did before.
I had breakfast with my family this weekend at Village Inn and all I could see were plates of over medium eggs, sunny side up egg, yellow yolks running everywhere, pots of hot REGULAR coffee, and more drippy eggs. Ok, I know, now I sound like a crazed maniac for eggs. That’s exactly how I was feeling though. Like I was in a nightmare and was trying to escape the golden yolk.
So, while I can’t have raw eggs, I’m learning to find ways to cope.
Enter the egg-free, healthy cookie dough snack bites.
These little bad boys are so easy to pop that I might have ate half the jar after taking these pictures.
There was no self restraint. And I don’t feel the least bit guilty about it, because these cookie dough balls are kind of like the opposite of regular spoons of cookie dough. Trading in spoons of sugar for balls of gluten free, chewy yum-yums.
Bet you can’t eat just one.
Chocolate Chip Cookie Dough Balls
makes about 15 yummy treats
2/3 cup raw cashews
1/3 cup rolled oats
2 tablespoons brown rice syrup
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/4 cup chocolate chips
In a food processor combine the cashews and rolled oats, blending for a few minutes until you get a cashew/oat powder. Add in the brown rice syrup, maple syrup, and vanilla blend a few more minutes until the dough turn in to a ball, this takes a few minutes. You can stop the process a few times to scrap down the sides of the bowl. Add in the chocolate chips and blend for just 15 seconds to mix in the chips.
Turn the dough out on to a plate and place in the fridge for 10 minutes, this will help the dough not be so sticky to handle. Remove plate from fridge, roll tablespoons amount of dough in to balls, and store in a jar back in the fridge…if they even last that long.
Recipe adapted from Averie Cooks