Have you ever wanted to eat a whole tub of cookie dough and not get sick from it?! I’m pretty sure that is everyone’s dream. I think one of the hardest things in life is resisting from eating all of it! Well, I got somethin’ here that will make you ever-s0-happy. I found this recipe from Further Food (original recipe here), that created these irresistible cookie dough bites. What I loved about this recipe is that they are made with simple ingredients, low carb, low sugar, and contain only natural sweeteners. They instantly help solve that sweet tooth craving feeling with little bite sized cookies that make it perfect for portion control.
Here is Further Food‘s recipe:
- 1 cup gluten free oats
- 5 medjool dates
- 2 teaspoons vanilla
- 3 tablespoons almond butter (I used Justin’s almond butter)
- Pinch of sea salt
- Handful or more of dark chocolate chips (can use dairy free chips, sugar free chips from Lily’s chips)
- 1/2 tablespoon warm water (or more to make it more doughy)
- Optional: For sweeter dough (I think it is sweet enough with the chocolate chips), add 1 tablespoon sweetener of choice (coconut sugar or maple syrup)
- In a food processor pulse the gluten free oats until flour consistency.
- Add the medjool dates and pulse until well combined.
- Add the following ingredients: vanilla, almond butter, and sea salt. Pulse until the mixture reaches dough consistency. If the mix is not sticking together, add 1/2 tablespoon of water.
- You can add the chocolate chips to the food processor and give it a quick pulse or mix them in by hand.
- Roll the dough into small balls. Store in an air tight container in the fridge or freezer
Per Serving: Calories: 96; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 21mg; Potassium: 71mg; Carbohydrate: 15g; Fiber: 2g; Sugar: 9g; Protein: 2g