Cookie Dough Balls
These raw cookie dough balls have been shared with us by Jo Whitton from Quirky Cooking. They are a perfect substitute for cake or cookies for when you don’t have an oven, and can just be pulled out of the freezer for a mid-afternoon snack. Check out the bottom of the recipe for handy freezer tips.
Recipe Tester Feedback: "These are fantastic to make to pop in the freezer and bring out when you want a yummy treat with a cuppa. They don't need long out of the freezer before they are ready to eat." -Terri
No: Gluten / Egg
Contains: Dairy / Nuts
*Variations: Can be made without Dairy / Nuts
Total Preparation Time 10 minutes
Can be frozen
- almond meal - 150g, blanched (*or 75g each of desiccated coconut and pepitas for NF)
- dates - 3, pitted Medjool
- sea salt - 1/4 tsp, fine
- bicarb soda - 1/4 tsp
- vanilla - 1/2 tsp, extract or powder
- butter - 40g (*use ghee or coconut oil for DF)
- chocolate - 50g, dark, chopped into small bits (*ensure DF if required)
- If you need to make your own almond meal, add almonds (150g) and grind Speed 8 / 10 seconds.
- Place the almond meal (150g), dates (3), salt (1/4 tsp), baking soda (1/4 tsp), vanilla (1/2 tsp) and butter (40g) into the mixer bowl. Blend Speed 9 / 30 seconds or until it resembles fine crumbs in a food processor.
- Add chocolate (50g) to the bowl. Mix Speed 3 / 5 seconds.
- Press dough together to form 12 walnut-sized balls, and set on a plate. Refrigerate until firm.
- Set the balls on a plate covered in baking paper and freeze. Once frozen, transfer to an airtight container or ziplock bag. Thaw before serving.