Sneaking your finger into a bowl of chocolate chip cookie dough for a creamy, sugary taste is sometimes better than biting into a just-baked cookie. But if you’re looking to bite into some cookie dough sans the risk of salmonella or without gluten or dairy products, you have to make these vegan, 51-calorie cookie dough balls.
Made with just raw almonds, golden raisins, rolled oats, and dairy-free chocolate chips, each bite-size ball offers one gram each of fiber and protein and just over three grams of sugar. They’re soft, super sweet, and exactly like cookie dough, so grab three for a post-workout snack or an after-dinner treat.
1 cup raw almonds
1 cup golden raisins
3/4 cup rolled oats
3 tablespoons mini dairy-free chocolate chips (I used Ghirardelli)
- Add the nuts, raisins, and oats to a food processor or high-speed blender and process until a smooth, thick dough forms.
- Place the dough in a bowl, and chill in the fridge for 20 to 30 minutes.
- Remove the dough from the fridge and allow to sit 15 or so minutes, until the dough is pliable. Sprinkle on the chocolate chips and kneed them into the dough so they’re evenly distributed.
- Form dough into 28 balls.
- Enjoy now or store leftovers in an airtight container in the fridge.
Source: Calorie Count
- 28 balls
- Cook Time
- 45 minutes
- Calories per serving
Source: Pop Sugar