Hey Friends! How’s it goin?
Remember that Coconut Mocha Cashew Butter I made a few weeks ago with my awesome new food processor? Well, last week, while I was – once again – eating it by the spoonful, I got the idea to use some in these Coconut Mocha Cookie Dough Balls.
I’m not going to lie, I’ve pretty much been vegging out since I got back from my trip to Toronto on Wednesday night. I made these cookie dough balls on Thursday, but never got around to editing the pictures or writing the post for Friday. Usually I’ll be tripping all over myself to get everything done. But I just needed a break.
Not from blogging per se, but from my regular life in general. Last week was supposed to be a vacation, but I actually spent a lot of it writing posts and updating social media. When I got back on Wednesday I was all prepared to ‘get back to the real world’, but I realised that I’d never left.
Blogging is a full time thing, and as much as I love it, sometimes I need a break. Just like with school or any other job. So I took it, and it was awesome. And now here I am, excited to regale you with stories of these coconut mocha cookie dough balls.
I’ve always been a cookie dough fan but I don’t eat it very often. I didn’t even eat cooked eggs until 2013, so raw eggs weren’t at the top of my list. And, since cookie dough contains raw eggs, that meant as little cookie dough as possible.
So, I was pretty excited when I made this coconut cookie dough oatmeal, because it meant all of the cookie dough taste without the eggs. But, the texture was of course different. Oats are lumpy and chewy and awesome but they could never be an exact substitute for cookie dough.
These coconut mocha cookie dough balls on the other hand are rich sweet, slightly salty and also happen to be vegan and gluten free. The perfect egg-free alternative to regular cookie dough.
- ⅓ cup coconut mocha cashew butter
- ¼ cup maple syrup
- ⅓ cup coconut flour
- 1 cup buckwheat flour
- ¼ tsp salt
- 4 tbsp dairy free milk (I used a coconut/almond blend)
- 3 tbsp chocolate chips
- 3 tbsp shredded coconut
- Add flours and salt to a large bowl and mix well
- Microwave cashew butter and maple syrup for 20 seconds and mix until smooth
- Pour cashew butter mixture into the dry ingredients, add the milk and mix until well incorporated
- Fold in the chocolate chips
- Shape dough into balls of desired size, roll in shredded coconut until covered and refrigerate for at least 30 minutes
- Store in the refrigerator in an airtight container for up to a week
What about you?
How often do you take vacations? What’s your stance on raw eggs? Are you a fan of cookie dough balls?
Share in the comments below!
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