Monday, August 25, 2014

nutty "raw" chocolate chip cookie dough (the healthy kind)




I, undoubtedly, have a sweet tooth.  In fact (truth be told), I have a mouth full of them!  That is why this recipe caught my eye quickly.  And I just so happened to have all the ingredients on hand, so it was a quick trip to the end of the experiment and, most definitely, worth it!

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: snickerdoodlesapple cider pork tenderloin
two years ago: peanut butter bacon butterscotch cookieschocolate waffleslemon 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.