Not a Raw Deal: 7 Recipes for Healthy Cookie Dough Bites
The best part of making cookies doesn’t come when you pull them freshly baked out of the oven, dunking the finished cookie in milk, or presenting a big plate of cookies to friends and family. Nope, the best part about cookie baking is when you sneak scoops of cookie dough to eat before the morsels are baked. With the rise of clean eating and the raw food movement, this idea has been replicated and made healthier. Instead of refined sugars, naturally sweet ingredients are used. Flaxseeds, nut butters, and dates are included to give you slightly healthier sweet treat. So trade in the eggs for energy, natural sugars, and your seven new favorite raw cookie doughs.
1. Peanut Butter Cookie Dough Balls
This recipe from Pinch of Yum can be made into twelve cookie dough balls. Just quarter the dough, then make three equal sized sections from the quarters. This will work for almost all of the following cookie dough recipes.
- 1/2 cup peanuts (like honey roasted)
- 1/2 cup dates
- 1/4 cup peanut butter (chunky natural was used)
- 1 teaspoon vanilla
- 1 tablespoon water
- 4 ounces chocolate
Directions: Pulse just the peanuts in a food processor until they are broken down into fine crumbs. Add the dates, peanut butter, and vanilla to the food processor and pulse again to form a soft, sticky dough. Add the tablespoon of water if the mixture gets too sticky. (This was just the right amount to get the mixture moving through the food processor without making it overly wet.) Continue to pulse and press the mixture back down with a spoon until there are no more large pieces of dates or peanuts, and the mixture starts to stick together in one large ball.
Roll small pieces of “dough” between your hands to form small balls. The dough will leave a bit of an oily residue on your hands but should stick together really easily. Place on a plate or cookie sheet lined with parchment or wax paper. Refrigerate until you’re ready to dip in chocolate.
Melt the chocolate very slowly (double boiler, hot oven, or carefully in the microwave) and dip each ball into the chocolate. Remove the balls with two forks and let the excess drip off. Place on wax paper or parchment paper and allow the chocolate to set. You can put them in the refrigerator or freezer to keep them cold and/or help set the chocolate.
2. No Bake Snickerdoodles
When you aren’t snacking on them, you can keep My Whole Food Life‘s snickerdoodle dough in the fridge. The recipe makes approximately 12 bite-sized balls.
- 1 cup gluten free rolled oats
- 1 cups almonds
- 1 teaspoon vanilla beans or extract
- 2 teaspoons cinnamon
- 9 medjool dates
- 1/4 cup + 1 tablespoon water
Directions: In the food processor, grind up the oats and almonds. Then add in the rest of the ingredients until a dough starts to form. Roll into balls and then flatten them with your palm.
3. Espresso Bean Cookie Dough
Cheap Recipe Blog says not to over-process the ingredients in this recipe, otherwise you’ll end up with something more like cashew butter. It makes about seventeen cookie dough balls.
- 2/3 cup raw cashews
- 1/3 cup oats
- 2 tablespoons agave nectar or raw honey
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup espresso beans, pulsed in food processor a few times to break up
Directions: Using a food processor, pulse cashews and oats until they become a fine powder. Add agave nectar (or honey), maple syrup, and vanilla until incorporated. Do not over-process. Stir in chopped espresso beans by hand. Form into bite-sized balls and place in the refrigerator until ready to serve, or freeze to eat later.
4. Gingersnap Cookie Dough
The Nourishing Home‘s gingersnap cookie dough bites have the option of adding flaxseed to the dough. Flaxseeds are high in antioxidants, according to World’s Healthiest Foods. They’re also an incredible source of omega-3 fatty acids, and can be a great addition to many raw cookie dough recipes.
- 1/2 cup creamy raw almond butter
- 1/4 cup, plus 1 tablespoon raw honey
- 1 teaspoon vanilla extract
- 1 teaspoon organic blackstrap molasses
- 1 teaspoon ground ginger
- 1/4 cup, plus 1 tablespoon coconut flour
- 3 tablespoons ground flaxseed (or use an additional teaspoon or two of coconut flour)
- 1/4 teaspoon sea salt
Directions: In a large bowl, mix together the raw almond butter, honey, vanilla, molasses, and ground ginger until smooth and creamy. In a separate bowl, mix together the coconut flour, ground flax seed, and salt. Add the dry ingredients to the wet and mix well to combine.
Use your hands to knead the dough to thoroughly combine. If it’s too wet, add a bit more coconut flour. If the dough is too dry and doesn’t hold together well, knead in one teaspoon of water. Then, scoop out tablespoon-size portions and roll into one-inch balls using your hands to create a bite-sized treat.
Optional: Roll gingersnap dough balls in some ground flax seed before refrigerating. Refrigerate truffles for 30 minutes before serving.
5. Cherry Coconut Chocolate Chip Cookie Dough
Adding chia seeds will boost the protein, fiber, and calcium content of your raw cookie dough. Running to the Kitchen likes these for either dessert, or a pre-workout energy boost.
- 1/4 cup almonds
- 1/4 cup old fashioned oats
- 1/4 + 1/8 cup dried cherries
- 2 tablespoons shredded unsweetened coconut
- 1 tablespoon chia seeds
- 3 tablespoons dark chocolate chips
- 1/2 teaspoon vanilla extract
- 1 tablespoon agave
Directions: Process almonds and oats together in food processor until almost a fine flour. Add all other ingredients except chocolate chips and pulse until mixture comes together. Fold in chocolate chips and roll into balls — about 15. Keep refrigerated.
6. Samoa Dough
Seeking a healthy alternative to the Girl Scout cookie, Chocolate Covered Katie turned to the kitchen and made raw samoa bites. Don’t expect a perfect samoa replication, but instead something more like a samoa Larabar.
- Packed 1/2 cup dates (90g)
- 2 tablespoons unsweetened shredded coconut (30g)
- 1/16 teaspoon pure vanilla extract
- Scant 1/8 teaspoon salt
- 1-2 tablespoons chocolate chips or bar (14-28g)
Directions: Put all the ingredients together in your food processor, and blend. (you can make 1/2 a batch and use the Magic Bullet short cup.) You can reserve a few of the chocolate chips to add, post-blending, if you so desire.
7. Oatmeal Raisin Cookie Dough Bites
Running on Real Food will get you fueling your day with oatmeal raisin cookie dough bites. Made with heart healthy oats, and almond butter packed with good fats, have some cookie dough when you need a mid-day pick me up.
- 1/2 cup packed soft dates (if your dates aren’t soft and moist, soak them in a little warm water before using)
- 2 cups quick oats (gluten-free if needed)
- 1 tablespoon cinnamon
- 1/2 cup + 1 heaping tablespoon almond butter (it should be quite oily, if it’s dry they won’t hold together)
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon sea salt
- 1 cup raisins
Directions: Add everything except the raisins to a food processor and mix until mostly smooth. Remove and place in a bowl. Add the raisins and mix in with your hands. Roll into approximately 16 balls. Store in the fridge in an air-tight container.