Dessert · Recipes · What's Cooking

Cookieception (aka Vegan Cookie Dough Balls)

Now that I’m working mostly from home I am finding myself wandering to the kitchen to graze more than usual. I mean, it’s just too easy when your home office (and by office, I mean couch) is literally 15 feet away from the refrigerator. And you know what? It’s fine. We’re all living through a stressful time right now. There’s no point in beating myself up over something like too many snacks, especially considering how much I love snacks. 🙂

I’ve been doing my best to keep a good balance in my diet lately. It’s fine to crave and eat junk food, but I know that if I just sit around eating Oreos all day that I’m probably not going to feel great. That’s where all the healthy snack and dessert recipes that I’ve been hoarding for years on Pinterest have come in handy.

Several versions of vegan cookie dough ball recipes have shown up in my feed lately, meaning that some great higher power is telling me that I need to eat raw cookie dough. (Which I did a few days ago…not the healthy version, like this recipe, either. Just straight up cookie dough out of the freezer. Don’t judge me.) This afternoon I decided to play around a bit and make a “healthier” cookie dough recipe that I can snack on throughout the week. I used the recipe posted recently on Sweet Simple Vegan for my starting point, with some tweaks here and there. Instead of using all nut butter, I actually used a mix of peanut butter and Biscoff spread to give it more of a cookie-like taste. (Since I used a cookie spread inside a cookie dough recipe, is that cookieception?) The spreads I used were thicker than a lot of nut butters, so I had to adjust the amounts of some of the other ingredients I used. For a first time attempt I am super happy with the way these turned out.

Now…how do I actually make them last until the end of the week? 😛

Cookieception Balls (aka Vegan Cookie Dough Balls)

3-4 TBSP maple syrup (depending on how sweet you like things)

2 TBSP peanut butter

2 TBSP Biscoff spread

1 tsp melted coconut oil

1/2 tsp vanilla

3/4 cup oat flour

1/4 tsp maca powder (optional)

1/4 tsp salt

Water, as needed (I used about 1 TBSP)

Chocolate chips (About 1.5 – 2 TBSP. Just measure it with your heart.)

  • Combine maple syrup, peanut butter, Biscoff, coconut oil and vanilla in a bowl. Whisk until wet ingredients are well combined.
  • Add oat flour, maca (if using), and salt to the wet ingredients. Stir until well combined and a soft dough begins to form. If your dough is thick, you may want to knead the flour in by hand to get it well incorporated. Add water, a little at a time, to moisten dough if it’s too dry or crumbly.
  • Stir/knead in chocolate chips.
  • Roll into small balls (I got 10) and place on parchment paper.
  • Pop in the fridge for at least half an hour to chill. (Keep store in the fridge, if you don’t eat them all in one sitting.)

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