For several years now, I’ve been embarking on a new time in my life.
I’m at this in-between stage of getting older, where certain things that I’ve previously enjoyed, seem a bit incongruous now.
Topping this list includes activities like:
1) Shopping at stores like Hollister and American Eagle, stores I’ve always loved, but have recently been feeling a bit out of place in,
2) Watching MTV. The bloom is definitely off the rose there, as I feel like I’m watching younger and younger people say and do dumber and dumber things,
3) Listening to any song involving girls kissing girls or teeny boppers crooning the boys to ‘come and get it’. (For the record, I only enjoyed the melody of ONE of the above songs.)
Granted, I’m not that old yet, but with two little daughters, I find myself more and more wishing to be a positive role model in all that I do and wanting to steer them clear of some of the above worldly mayhem.
While eagle-emblazoned baby tees and self-proclaimed blockheads may be on the outs, one thing I’ll never be too old for is cookie dough!
I recently watched an episode of Trisha’s Southern Kitchen (which is a bit like food porn for me) where Trisha made a batch of chocolate chip cookie dough balls for herself and her friend to indulge in.
Where she used the traditional white flour, butter, and sugar, I have instead employed walnuts, oat flour, and a combination of maple syrup and honey.
I wanted to make these less of the typical raw treat and more of an actual batch of cookie dough that you might bake (though I haven’t tried).
The walnuts take the place of both flour and butter, as they have the consistency of the former when broken down, and the nut’s natural fat eliminates the need for any extra oil. The maple syrup and honey (obviously) lend sweetness as well as contributing to binding.
I find that the small dash of baking soda really gives this treat a signature cookie dough taste, lending more validity to this whole sweet fantasy.
Chocolate Chip Cookie Dough Balls (Date-Free, Vegan)
- 1 1/2 c. raw walnuts
- 1 c. oat flour
- 1 t. chia seeds optional
- 1/2 t. sea salt
- 1 t. cinnamon
- 1/4 t. baking soda
- 3 T. maple syrup
- 1 T. raw honey or more maple syrup if vegan
- 2-3 T. cacao nibs chopped dark chocolate, or chocolate chips, etc.
- Pulse the walnuts until they are a meal-y consistency (be careful, as walnuts can butterize quickly)
- Pulse in the oat flour, chia seeds (if using), sea salt, cinnamon, and baking soda until combined.
- Pulse in the sweeteners until you start to see the mixture clump together.
- Pulse in the chocolate.
- Roll into balls.
- Chill and enjoy!
Inspired by this recipe
If you divide the batter into 20, each treat is low in both carbs (7.7 grams) AND sugar (3.1 grams).
Isn’t that cute? I was just trying to photograph the recipe in a different way, and it ended up having that little face! Everyone needs a cookie dough snowman! 🙂
I made this recipe the other night, and my husband probably ate two-thirds of the batch! >:-I
Because these have walnuts, they’re really not for our kids, so he and I constantly squabble over them (with me hiding them in the vegetable drawer and him finding them now that I’ve revealed my secret spot on here several times). Argh!
Do you feel like you’ve grown out of anything in the stage of life you’re currently in?
Shared with: Allergy-Free Wednesday