I’m excited to share my first recipe here in awhile, and this is just the first of many! I’ve had so much fun experimenting with gluten-free baking over the summer, and have an awesome gluten-free chocolate chip recipe to share with you soon. But for now these will have to tide you over.
There’s just something about chocolate chip cookie dough, isn’t there? Experience has told me I’m not the only one who can’t keep her hands out of the batter while making chocolate chip cookies. My family pretty much prefers cookie dough to the actual cookies. And while that used to be me as well, I’ve found I’m just as into the chewy, gooey cookie itself. A little crispy on the outside, and all melty on the inside…..all warm straight from the oven.
So when I set about making these cookie dough balls, I wanted them to be gluten-free and low in sugar so they fit in with the Daniel Plan. I also wanted them to be healthy, and taste as much like chocolate chip cookie dough as they could. I’m not bragging, but these cookie dough balls are a hit wherever I take them. In fact, I’m always asked for the recipe. Friends have texted me on their way to the store just to find out which ingredients to buy. They are that good! They taste best when frozen (or at least refrigerated), but you’ll find it hard to keep your hands out of the bowl.
Which do you prefer….the cookie or the dough?
- ½ cup oat flour
- ½ cup pecans (crushed or ground)
- ½ cup almond flour (or crushed/ground almonds)
- ¼ cup shredded coconut (ground, optional)
- ¼ cup walnuts (crushed or ground)
- 2 Tbsp coconut oil
- 2 tsp vanilla
- ½ tsp sea salt
- ½ cup maple syrup
- 1 cup mini chocolate chips (or as many as desired)
- ½ cup chopped walnuts
- Add all ingredients in no particular order into a bowl and stir.
- I use my coffee grinder to make oat flour out of oats, to grind up coconut to make coconut flour and to grind any nuts I'm using. Very helpful tip and cheaper than buying almond flour.
- Roll into balls and freeze for 30 minutes. Can store in refrigerator or freezer.