Raw Cookie Dough
Who doesn’t love the nostalgic joy of devouring raw cookie dough straight from the mixing bowl? But wait, before you reach for that raw egg-laden spoon, I have a game-changing treat for you!
Introducing my irressitable raw cookie dough recipe that not only satisfies your kids sweet tooth but also keeps you worry-free of sugar spikes. Get ready to dive into the mouthwatering world of my guilt-free Cookie Dough Bites!
DIETARY: V, VEG, DF, GF, EF
AGE GROUP: 12 months+
SERVES: 18
PREP: 20 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 2 cups almond meal | |
| 1/2 cup cashew butter | |
| 1/3 cup maple syrup | |
| 1/3 cup dark chocolate chips |
Equipment
| High-speed food processor |
Directions
1.
Combine all ingredients in a large bowl. If dough is too sticky to roll, place in the fridge for 10 mins before rolling into balls.
Mark as complete
2.
Roll into 15 balls and serve at room temperature or cold.
Mark as complete
Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
Allergies: For a nut-free version: Swap almond meal for seed meal and cashew butter for tahini or seed butter of choice.
Easy ingredient swaps: Swap cashew butter for nut butter of choice. Swap dark chocolate chips for carob buds or sultanas. Swap maple syrup for honey.
Fussy eaters: Leave out chocolate chips and dip the cookie dough balls in melted chocolate instead.
