Sometimes I feel like I am constantly mixing up batches of “cookie dough balls” for my kids. They have truly been a God send for (particularly my pickiest princess…). My two kids go through a single batch in just about 3 days, I swear. And if I would let them, they’d probably finish it off sooner! Haha. Definitely a staple in our household since becoming vegan.
Fortunately, these “cookie dough balls” I’m referring to are SUPER good for them! So, sure it gets annoying making them every few days…. but it’s a total win-win for my kids nutrition and I would never argue with that.
I’ve made a few different types and variations so far: Chocolate Peanut Butter No Bakes, Chocolate Almond Butter Protein Balls, Almond Butter Chocolate Chip Crunch Bars, Chocolate Cookie Dough Freezer Fudge, Chocolate Coconut Cream Bars, and Chocolate Chip Almond Pulp Cookie Balls.
I seem to have the most success with the ones made from nut butters and maple syrup rather than those made from nuts and dates in the food processor. Mostly because of the textural difference. Scarlett has a very obvious preference for things with a smoother, cookie dough-like consistency, rather than the semi-crunchy nature of the ones made from whole nuts.
One of the things that I find so tedious about making these recipes is the measuring and melting of coconut oil. I loathe it. Absolutely loathe it. My coconut oil is always solid at room temp so to measure it out… well, it gets tedious. Fast. Finally I said, “Enough is enough! I’m making a recipe WITHOUT coconut oil gosh darn it!” Or something along those lines. Haha.
And here it is. I’ve had just as much success with this recipe as any of the others with my kids.
Try it out with yours!
- 2 tablespoons cacao powder
- ¼ cup peanut or almond butter
- ¼ cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine-grain sea salt
- ¾ cup oat flour
- ¾ cup almond flour
- Mix cacao powder, nut butter, liquid sweetener, vanilla, and salt together in a bowl with spatula until smooth. Add oat flour and almond flour; stir until well combined.
- Roll into balls and store in an air-tight container.
To make your own oat flour, just process old-fashioned or quick oats in food processor until fine.
Sometimes when I am feeling lazy I just press the dough in a parchment lined pan and cut them into squares after they have chilled.