So remember how I said this blog is MOSTLY Middle Eastern inspired recipes…? This recipe is one that falls outside of that “mostly” category. But I’m not one who loves sticking to hard and fast rules. And this recipe is worth breaking the rules for. Cookie dough energy balls… healthy cookie dough.
What drove me to make these? We were in New York last month and tried visiting that new cookie dough place, DO. Notice the word tried – the line wasn’t just down the block, but also on the other side of the block too. No way I’m waiting that long, even for cookie dough.
Needless to say, the cookie dough craving was strong. I first made a totally indulgent edible cookie dough to satisfy the craving… but here’s the thing, cookie dough is addicting. So my solution: figure out how to make it healthy.
These energy balls taste like cookie dough with a fun dough-y texture, but are egg-free, flourless, loaded with healthy fats from cashew butter, refined sugar-free, and fiber-packed thanks to oats.
The end result: cookie dough you can eat every day, at breakfast, before a workout, whenever you want.
- 1½ cups rolled oats
- ⅓ cup cashew butter, unsweetened and unsalted
- ¼ cup honey
- 1 teaspoon vanilla extract
- pinch salt
- optional: 2-3 tablespoons milk of choice (if using store-bought nut milk, be sure to use unsweetened); use only if needed
- ⅓ cup mini chocolate chips
- Add the oats to a food processor and process until it resembles flour.
- Add the cashew butter, honey, vanilla extract, and salt to the food processor. Pulse until it forms a dough, stopping to scrape down the sides when necessary. If necessary, add milk to soften to desired texture (this will depend on how liquid-y your cashew butter is). I usually add ~2 tablespoons with my cashew butter.
- Transfer the dough to a bowl and fold in the mini chocolate chips, distributing evenly. Using your hands or a cookie scoop (I use a medium on), form the dough into balls.
- Transfer to an air-tight container and store in the refrigerator.
Lindsay | With Salt and Pepper says
April 13, 2017 at 12:35 pmThese look like a perfect healthy snack to make my kiddos! I’m always looking for new sweet treat ideas for their lunches. 🙂
Christine says
April 14, 2017 at 11:04 amI love that idea! I’ve been meaning to make these for my niece – who doesn’t love cookie dough?!
Leah says
September 21, 2017 at 9:57 pmWhat can you substitute instead of cashew butter if you’re allergic to cashews?
Christine says
September 25, 2017 at 9:43 amI use cashew butter because it has a neutral taste, but you’re welcome to use any other type of nut or seed butter you’d like! If you use almond or peanut butter, it’ll just have more of a peanut butter cookie taste, which I think will be just as good. Just to note, you may have to adjust the amount of nut butter you use if it isn’t as drippy as cashew butter – start with less and gradually add until it has that cookie dough-like consistency. Enjoy!
Samantha says
January 9, 2018 at 12:06 pmCannot wait to try this recipe! Quick question, how do you typically store these and how long will they last you? Will they hold well in a freezer to be thawed and enjoyed later? Thanks so much!
Samantha
bonjourblue.com
Christine says
February 3, 2018 at 11:10 amHi Samantha – sorry for the delayed reply! I usually keep these in the fridge for about 5 days, if they last that long! I haven’t tried freezing them, but would love to hear how it goes if you try!
Sheila says
January 22, 2018 at 6:40 pmI made them and my husband grabbed a second just a few minutes after having his first. Says a lot. They were so yummy. I added shredded coconut, flax powder and chia seeds for even more nutrition. Thank you for sharing your recipe!
Christine says
February 3, 2018 at 11:07 amYum, love the additions! Glad you and your hubs enjoyed them 🙂
Janki says
January 29, 2018 at 10:52 pmI LOVED this recipe! I recently discovered that I have a gluten sensitivity and so going gluten free all of a sudden has been a bit rough but this recipe just hits the spot! Its Amazing, thanks for sharing!
P.S. I did substitute the cashew butter with tahini (sesame butter) and also added some crushed cardamom and it turned out SO well!
Christine says
February 3, 2018 at 11:06 amSo glad to hear that these have helped you during your transition to gluten free! Those substitutions sound delish!
Andrea says
April 10, 2018 at 3:23 pmHi! Do you have the macros for these awesome looking things?
Christine says
April 21, 2018 at 6:40 pmI don’t, but please share if you figure it out!
Rachel says
April 21, 2018 at 4:10 pmLoved the taste of these but they came out SO sticky. They were super difficult to roll as a result. We’re yours very sticky? In all transparency I did sub almond butter as my grocery didn’t have cashew.
Christine says
April 21, 2018 at 6:39 pmSo happy you enjoyed these! Some nut butters are more liquid-y/runnier than others. That may have been the case with the almond butter. You can always add extra oat flour if it’s too sticky or start with less nut butter next time and add as needed (and only add the milk if you need it!)