Cookie Dough Balls
I've been working on these bad boys for months. Who knew it could take SO. LONG. to develop an energy ball recipe? I tried many existing recipes during the process of developing these, and all of them fell short in one way or another - too soft, oily, gritty or just plain bland.
I'm happy to say, however, that these guys are everything I was looking for and more - fudgy without being too dense, just sweet enough, authentic to the experience of eating a bowl of (healthy) cookie dough and with a nice hit of chocolate in every bite. I love seeing your recreations of my recipes on Instagram, so if (or shall I say when) you try these out, send me a quick snap or tag me in your photo so I can see how it went for you.
RICE MALT SYRUP
While not my preferred sweetener (maple syrup + I = forever and always), rice malt syrup is a fructose free option (comprised of glucose and maltose) made from fermented rice. The real reason I've used it here is for the lovely toffee-like flavour, but if you prefer, you can use maple or date syrup instead.
These cookie dough balls...
- Are great for kids' lunchboxes
- Pack in a dose of nourishing fats
- Contribute 4g of whole-food plant protein (per ball) to your day...
- and taste like cookie dough (need I say more?)
Cookie Dough Balls
Make time: 10 minutes
- 1 cup almond flour
- 1/3 cup oat flour
- Pinch pink salt
- 4 tbsp almond butter
- 3 tbsp rice malt syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 40g raw chocolate, chopped
The How To
- Combine almond and oat flours along with the salt in a mixing bowl.
- In a small separate bowl, whisk together the almond butter, rice malt syrup, coconut oil and vanilla extract with a fork.
- Add almond butter mixture to the bowl with the dry ingredients and mix together with your hands to create a doughy mix.
- Stir through the chocolate before forming tablespoons of the mixture into balls and store in the fridge.
- For you waste-savvy cooks out there: I use activated almond flour made from the pulp leftover from making almond milk - simply spread it out on a dehydrator sheet and dehydrate at 41°C for 12 hours or until completely dry, then blend into a flour. You could also use an oven on a reasonably low temperature (say, 100°C), but keep checking in on it to make sure it doesn't burn.