Cookie dough balls that are healthy and yummy?  Sign me up!

Yes, my love of cookie dough runs deep.  Very deep.  So deep you may say I should be called the Cookie Dough monster, not just the Cookie Monster!  My favorite cookie dough treats come in the form of chocolate covered truffles, or as a topping for brownies … or just straight out of the bowl via a spoon (see the photo to the left!).  But you may notice that both of these cookie dough treats are pretty high in sugar.  

So I took it upon myself to find a version of cookie dough, that was much less in sugar, and so simple to make that I could whip them up whenever the craving hit.  Which is often, I have to admit!  I follow a wonderful Instagrammer in vivacitybuzz and when she posted a raw cookie dough slice one day, I knew I had to try it.  I made a few tweaks, changed them to cookie dough balls, and now it’s my go-to snack, when I just want that hit of nut butter and chocolate together.

I’ve made these with many different types of nut butter (almond, cashew, sunbutter, etc), but found that cashew butter just seems to give the nicest taste.  The original recipe uses a combination of cashew butter (1 cup) and tahini (1/3 cup), which you’re more than welcome to try.  But the chocolate chips are non-negotiable.  I mean, sure you can add other ingredients like cranberries, or raisins, but the chocolate chips just give that crunchy, sweet texture that I love.

You can also melt a pile of chocolate (dairy-free if needed) and dip these cookie dough balls in the chocolate, allow to chill and harden before biting into them all.  Who wants to join me in being a cookie dough monster?  I’m happy to be joined by any or all of you!

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Healthy cookie dough balls

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Chilling time 2 hours

Servings 12

Ingredients

• 1 1/3 cups cashew butter
• 2 tbs maple syrup
• 3/4 cup almond flour
• 1/2 cup dairy-free chocolate chips

Instructions

1. Combine all ingredients except the chocolate chips together until well mixed.

2. Take 1 tbs of dough and form into a ball.  Place into a freezer-safe container and repeat until all dough is used up.

3. Chill in the freezer for at least 2 hours.

Who doesn’t love strawberries and cream?  Check out this strawberries and cream granola and feel like you’re having dessert for breakfast!

It’s been ages since I’ve created a new granola recipe, hasn’t it?  But do not fear, Grant and I have been enjoying many different types and varieties of granola, mainly because I just use up whatever ingredients I happen to have in the pantry at the time that we run out!

But this strawberries and cream granola recipe is something that I’m actually quite proud of.  Something that tastes like the classic dessert combination but healthy enough to have for breakfast. And how do I keep it ok for my special snowflake stomach?  Well, the cream is actually coconut butter.  I was originally against coconut butter – because when I ate it straight out of the jar, it stuck to the roof of my mouth and really didn’t have a good flavor.  But since then, I’ve used it in many recipes – like frosting on these pumpkin brownie bites, or as part of my matcha turmeric chocolate cups.  And then my brain thought – why don’t I try using it in granola.

Now, if you’ve been following along for a while, you’ll remember that I’m eating more of a grain-free diet these days, but I felt like having granola with oats this time around.  And I made it so that the granola was nice and crunchy, so Grant was happy!  You can either make your own strawberry jam, or buy some from the grocery store – my only recommendation is that you go for one that does not have high fructose corn syrup in it.

So what do you think?  Would you enjoy eating this for breakfast?  Let me know in the comments below!

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Strawberries and cream granola

(Gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Ingredients

• 1/2 cup coconut butter melted, 125 g
• 1/2 cup strawberry jam 125 g
• 1/2 cup cashews chopped, 60 g
• 1/2 cup cranberries 60 g
• 1 cup gluten-free oats 100 g

Instructions

1. Preheat oven to 375F and line a baking tray with parchment paper.

2. Combine all ingredients in a medium mixing bowl.

3. Spread in an even thin layer on the parchment paper and bake for 15 minutes, stirring occasionally.

4. Allow to cool before storing in a sealed container for up to 5 days at room temperature.

These sunbutter chocolate chip cookies are nut-free, and vegan, but you’d never know it from the awesome texture and flavor!

Who else loves procrasti-baking?  Or is it just me?  You know, when you have some time on your hands, and you don’t quite know what to do with yourself?  Now personally, I head into the kitchen and wonder what I can make with whatever ingredients I have lying around in the pantry and fridge.  Usually with some sort of nut butter and chocolate combination.  Who’s with me?

We recently changed churches and are in the process of getting to know a whole new group of people.  Fortunately for me, there are a significant number of ladies that have expressed their preference for gluten and dairy-free foods, so I’m in my element of serving them with my love language – baking treats for them!  And I started thinking about what I could make for them.

Combining my wanting to make cookies for my new group of friends, and having a few hours to myself in the kitchen, helped these sunbutter chocolate chip cookies to be born.  I’d like to provide a link for you to see what this recipe was adapted from, but to be honest, it was just using my experience to see what needed to be added in terms of taste (because you know I’m the Cookie Dough Monster!), and texture.

But, everyone who had a taste of these cookies fell in love with them.  It’s just a unique texture and flavor, but so suitable for so many people with special dietary issues.  I hope you love these sunbutter chocolate chip cookies as much as we did!

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Sunbutter chocolate chip cookies

(Paleo, gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 14

Ingredients

• 1 cup sunflower seed butter
• 1/2 cup coconut sugar
• 1/2 cup unsweetened applesauce
• 1 tsp baking soda
• 2 tbs coconut flour
• 1/4 cup tapioca flour
• 3 oz dairy-free chocolate chunks

Instructions

1. Preheat oven to 350F and prepare two baking pans with parchment paper.

2. Combine the sunflower seed butter with the coconut sugar and applesauce until well mixed.

3. Add in the baking soda and two types of flours and mix well.

4. Fold in the chocolate chunks until well dispersed.

5. Drop tablespoonfuls of dough onto the prepared baking pans, allowing 1" gap between balls.

6. Bake for 12 minutes or until slightly brown.  Allow to cool on the tray before moving to a wire rack.

7. Store for up to 5 days in a sealed container.