Cookie Dough Balls

Prep Time 10 minutes Freeze Time 30 minutes

Makes 15 Balls

Oh She Glows does it AGAIN. These are amazing. The base is made from cashews and rolled oats, and its sweetened with Medjool dates and a splash of maple syrup. She uses a tablespoon (15 mL) of Raw Cashew Butter because it gives the balls a distinctly buttery, cookie dough flavor, but you can swap it out for almond or peanut butter if you wish. The latter will make these balls taste like peanut butter chocolate chip cookies- and there’s nothing wrong with that! Keep these stashed in your freezer for a portable snack anytime.

1 Cup (250mL) raw cashews

½ Cup (125mL) gluten-free rolled oats 

½ Cup (125mL) pitted Medjool dates (see tip)

1 Tablespoon (15mL) pure maple syrup 

1 Tablespoon (15mL) Raw Cashew Butter

½ Teaspoon (2mL) pure vanilla extract

¼ Teaspoon (1mL) fine sea salt, or to taste

2 Tablespoons (30mL) non-dairy mini chocolate chips (Enjoy Life brand)

1. In a food processor, combine the cashews and oats and process until a fine flour form, 30 to 60 second. Be sure not to process too long or the oils will release and the cashews will turn into butter.

2. Add the dates and process again until the dates are finely chopped

3. Add the maple syrup, cashew butter, vanilla, and salt. Process until combined. The dough should stick together when you press it between your fingers. If its too dry, add a teaspoon (5mL) of water and process again.

4. Pulse in the chocolate chips until combined.

5. Find a large plate with parchment paper. Remove the blade from the food processor. Using your hand, grab a tablespoon (15mL) of dough and roll it between your hands into a ball. Set the ball on the lined plate and repeat with the rest of the dough.

6. Chill the dough balls in the freezer for about 30 minutes. This just firms them up a bit, but you can enjoy them at room temperature, too. Store any leftovers in an airtight container in the fridge for up to 1 week or in a freezer-safe bag in the freezer for up to 1 month.

Tip These cookie dough balls work best with very soft and fresh Medjool dates. If your dates are dry or firm, soak them in a bowl of boiled water for 20 to 30 minutes. Drain well before use.