Chocolate chip cookie dough balls
Submitted by Suasoria on May 25, 2009 - 8:38pm
(1 vote)
Servings:
About 2 dozen balls I thought the flavor was pretty authentic. It's a bit like cookie dough made with whole wheat flour.
This is a high-fat recipe, and I don't know if there are acceptable substitutes for some of these ingredients. You need not add as much agave, though. If you cut down on it, you may need to add a few teaspoons of water to form the balls.
Nuts are completely optional, but the walnuts do add to the authenticity. Macadamias would probably be delicious too.
This recipe is quick to mix up, but needs to set in the refrigerator for at least two hours. Honestly the most time-consuming step is grating the cacao butter and melting it. Note that ingredients like cacao butter and coconut oil will go soft and liquid in warm weather, so keep these in the refrigerator and don't let them sit outside for too long.
Although I selected "none" for equipment needed, it's true that a dehydrator is helpful for making almond flour and melting the cacao butter. However, I think almond meal would eventually dry out on its own or in an oven on a low setting.
Ingredients:
3 ounces cacao butter, melted
1 1/2 cup almond flour (dehydrated almond pulp/meal left over from milk)
1/4 cup flax seed meal
1 1/2 teaspoons salt
2 tablespoons coconut butter
1 tablespoon coconut oil
1/4 cup agave syrup
1/2 teaspoon vanilla extract
3/4 cup chopped walnuts (or nut of your choice)
1/4 cup cacao nibs
Preparation:
Since cacao butter is hard to measure in volume, I used a kitchen scale to be precise. Shave or grate the cacao butter and melt it in a small bowl set in a larger bowl of very hot water, or in a bowl in the dehydrator.
In a large bowl, blend almond flour, flax seed meal, salt. Add coconut butter and coconut oil and use a fork to mix well. Add agave and vanilla. When it is well combined, fold in chopped nuts and cacao nibs.
Form into balls - smaller than a golf ball, bigger than a marble....maybe the size of a small walnut? A kitty toy? Refrigerate until hardened and store in fridge.
8 reponses to "Chocolate chip cookie dough balls"
1. Mine turned out very salty
Mine turned out very salty and very soft. I think I am going to let them soften up and remix them with more ingredients to help cut down on the salty taste. Other wise I do like them. I also didn't know the difference between coconut oil and coconut butter. So just used coconut oil.
2. These were really, REALLY
These were really, REALLY good! Too salty in the 1st batch I made, so I only added 1/4 tsp for the next. They tasted much better =) Other than that, they're my favorite snack to make, yum YUM!
3. Woo-hoo Nancy! Glad you like
Woo-hoo Nancy! Glad you like them.
Daniefon, do you mean pieces of cookie dough in ice cream? If so I would probably skip the walnuts and make much smaller "chunks" of dough to blend into the ice cream.
Carrie, check the 'Internet Storefront' thread for good online sources. A pound is usually about 20 bucks, but it should last a long time. http://goneraw.com/forum/favorite-raw-internet-storefronts
4. Is there anywhere that I can
Is there anywhere that I can buy Cacoa butter relatively inexpensive? I'd love to try these!
5. Chai- Coconut butter has
Chai- Coconut butter has pieces of coconut in it and is thicker in consistancy when melted. the coconut oil is just the oil and melts clear.
6. What is the difference
What is the difference between coconut butter and oil?
7. how would these hold up in
how would these hold up in ice cream? cookie dough ice cream would very rich, but maybe for a special occasion....it'd be a good cake and ice cream replacement for a birthday party.
8. Wow those look decadent! I
Wow those look decadent! I will have to make for my daughters graduation party in June.
And such a beautiful presentation. I love the plate.
Ok, so I broke down and made them yesterday. They are so good!! I let everyone try one ball and then the rest went into the freezer for the party.