I won't get too much into my recent attempt to lower my carb intake. I think I'll save that for later. But for a variety of reasons, namely joint pain, I have drastically cut back on them the last two weeks. I would dare say I'm a sugar "addict," so cutting everything out is not an option… nor do I think it's healthy or necessary. So, I'm constantly keeping an eye open for just this kind of recipe. It makes my attempt to reduce inflammation, by reducing sugar and flour, a little more palatable, and… well… it's just really, really good.
I recently saw this recipe on a newer Food Network show, The Kitchen. There was a segment regarding quick and healthy snacks for kids, and the words "raw cookie dough" caught my attention.
Can't imagine why.
I went and searched online to find the recipe and was able to watch the rest of the episode and taste-test these goodies before I could turn around. I now keep them in the freezer at the ready, and if I can keep Daniel out of them, I usually enjoy a couple a day. He thinks they favor Samoas. I think they favor the perfect balance of sweet and healthy.
Another score in my book!
one year ago: snickerdoodles, apple cider pork tenderloin
two years ago: peanut butter bacon butterscotch cookies, chocolate waffles, lemon herb rice salad
Nutty "Raw" Chocolate Chip Cookie Dough
makes approx. 20 balls
- 3 dates, pitted
- 3/4 cup raw almonds, unsalted
- 1/2 cup unsweetened coconut flakes
- 1/2 cup rolled oats
- 1/4 tsp Kosher salt
- 1 tbsp creamy peanut butter
- 2 tsp vanilla extract
- 1/2 cup mini chocolate chips (I use dark or bittersweet)
~ Soak the dates in 1/4 cup of hot water for 5 minutes, reserving water.
~ In a food processor, combine the nuts, coconut, oats and salt. Pulse until a fine meal forms.
~ Add the peanut butter, dates, 3 tbsp of the reserved water and vanilla. Process until the mixture is cookie dough consistency.
~ Transfer mixture to a large bowl and add chips. I just mixed in with my hands.
~ Line a pan with parchment paper and refrigerate 15-20 minutes until set, or place the pan in the freezer and allow to freeze. Place in freezer bag and store in freezer or store in airtight container in the fridge.