One of my biggest weaknesses has always been cookie dough. I used to eat it from the bowl, despite mum attempting to stop me because she was terrified I’d get salmonella from the raw eggs. One New Years Eve while everyone was preoccupied watching the fireworks, I demolished an entire batch of cookies before they even reached the oven.
So when I began this low FODMAP journey, one of my highest priorities was finding an edible alternative to cookie dough. One that was good to my digestive system, but still good to my soul. This may not be the most macro-nutrient balanced, or micro-nutrient dense recipe you find here, but it doesn’t bother me one bit.
These cookie dough balls are fantastic because they’re transportable and don’t need to be kept in the fridge – just pop one in a snap lock bag or a plastic container in your handbag and you’ve got your 3pm sugar craving covered!
The biggest challenge with making these cookie dough balls is not eating the whole batch before they make it into the container.
Just do your best.
Cookie Dough Balls
Try not to eat them all at once
- 10 walnuts
- 10 hazelnuts
- 1/2 cup rolled oats
- 2 tbsp natural peanut butter
- 1 tbsp natural almond butter
- 2 tbsp maple syrup
- 1 tsp vanilla essence
- 1 tbsp cacao powder
- 1 pinch sea salt
Combine walnuts, hazelnuts and oats in a high-speed blender or food processor until it forms a flour. A few lumps are fine.
Transfer the mixture into a bowl and add nut butters, maple syrup, vanilla essence, cacao powder and salt. Combine until they form a dough. Add a dash of water or coconut oil if the mixture is too dry.
Roll the mixture into 8 balls and place on grease-proof paper in the fridge to harden slightly.