They taste just like real cookie dough, except they’re raw, vegan, gluten-free and healthy. They freeze wonderfully so consider making a double batch and stashing a dozen in the freezer for when your cookie dough cravings strike!
Yield: Approximately 17 Cookie Dough Balls
Prep Time: 10 min.
Total Time: 10 min.
2/3 cup raw cashews
1/3 cup oats
2 Tbsp Agave
1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
1 Tsp Vanilla Extract
1/4 cup Chocolate Chips (or to preserve true raw status, take 2 Tbsp Raw Cocoa Powder and add 1 Tbsp Agave, optional dash of vanilla extract, whisk and blend. Spread into a thin layer on wax or parchment paper, freeze. Take frozen chocolate off parchment and crumble the shreds into the mixture as your raw “chips”.)
Blend the cashews and oats in a Vita-Mix, food processor, or high speed blender until they’re a fine powder. Don’t over blend or you’ll wind up with cashew butter very quickly.
Add the agave, maple, vanilla and blend until incorporated. Be careful to just blend in short bursts and only until combined; don’t over-process.
Stir in the chocolate chips by hand.
Form into balls and serve. If dough is sticky, chilling it in the refrigerator or flash-chilling it in the freezer helps make it easier to work with.