Give into your cookie dough cravings with these raw, gluten-free cookie dough bites, made from all-natural ingredients and easily stored for a quick snack or craving!
Sometimes you just need some cookie dough, amIright? That time of the month, pregnancy, post-long run, bad day at work; all qualify as times when cookie dough is just necessary.
Of course there are a few issues to overcome before getting to said cookie dough. One- the raw egg problem (that I did not consider a problem pre-pregnancy). Two- lots of sugar, lots of butter. Good for cookies, bad for the waistline.
Enter these cookie dough bites. They come together sans-eggs, so you can eat the dough straight from the mixing bowl (just me?) or keep them in the freezer for a quick pick-me-up. If you’ve been reading for a few weeks, you’ve heard me rave about these cookie dough bites more than once. The original recipe is from the OhSheGlows Cookbook by Angela Liddon. I’ve made the recipe as-is, and have also made it with some substitutions using what I have on hand; either way, they’re always delicious! The recipe below uses the substitutions that I think most people would have in their kitchen, but if you’re looking for the original recipe (and an entire book of healthy, delicious vegan food) you should definitely buy Angela’s book or check out her blog!
(Fun fact- OhSheGlows is the first blog that I ever read, and inspired me to start my first blog many, many years ago. And here I am still blogging today!)
I actually made a double batch of these over the weekend and used batch #2 to make my own healthier version of a ‘Chipwich’. I used regular ice cream for that batch, since Jim tells me I can’t take ‘healthy stuff’ to other people’s houses, but if you’re looking to make a healthier version of this dessert, I recommend making them with banana soft serve!
To do this, simply blend a frozen banana in the food processor with a splash or two of milk (just enough to thin it out or it becomes mush). Instead of making cookie dough bites as balls, flatten them into a cookie shape before freezing. Layer your banana ‘ice cream’ between two cookies, then refreeze. Just make sure to thaw out the cookies for a few minutes before serving, or they’re really hard to eat! (Sorry to our friends who struggled through the frozen-solid cookies!)