cookie dough bites of bliss

I try my hardest not to buy processed snacks—both for the processed factor as well as the ingredient factor—because even “health food” companies and organic snacks from Whole Foods use lots of added sweeteners, fats, and refined flours. But I simply don’t have the time to bake fresh granola bars and healthy muffins every time I reach for a snack.

My lack of time for baking has led me to experiment with a quick-to-make, easy-to-eat, and sweet-tooth-satisfying treat. After a few attempts (eh ok.. maybe like 6 in the last two weeks ;) I’m proud to give you my new favorite go-to treat: bliss balls.

I can put them together in 5 minutes tops (and I’m especially slow in the kitchen so this is incredible for me), they don’t get dried out or stale since they live in the freezer, and they leave you with one (just one!) dirty bowl. But best of all… the dense, peanut buttery flavor interspersed with bittersweet chocolate bits is exactly what my sweet tooth craves. Plus I’ve always been a dough girl… who needs the oven when you can eat spoonfuls of the gooey dough?! (egg-free, Mom!)

Oh, and I almost forgot – not only is this a guiltless recipe, it’s a very nutritious one. Whole grains, a good boost of protein and fiber from the peanut flour, antioxidants from cocoa, just a bit of healthy fat, a touch of fruit, and no refined sugar to be found.

…Bliss in a ball :)

Freezer bliss balls, inspired by these

  • ¼ cup peanut flour
  • ¼ cup whole wheat flour (gluten free options: use oat flour, coconut flour or almond meal)
  • 2 T erythritol, or other granulated sweetener of the unrefined variety (depending on your tastes you may want to add more – I don’t like mine too sweet)
  • dash n’ a half of salt
  • 1 T smart/earth balance, softened (or coconut oil)
  • 1 T unsweetened applesauce
  • ¼ t vanilla extract
  • ¼ t maple extract
  • 1-2 T vanilla soy milk
  • 1 t honey (optional – I added this at the end for a bit more sweetness and to help bind the dough)
  • ¼–1/3 cup grain-sweetened chocolate chips (or try mini choc chips, chopped chocolate, cocoa nibs, carob chips..)

Whisk together flours, sweetener and salt. Add butter, applesauce + extracts and combine with spatula to form thick dough. Gradually add milk til you have the right consistency. Batter should be thick and hold up well. If you add too much milk, add an extra spoonful of peanut flour. Mix in chocolate chips.

Spoon into balls/blobs, flatten, sprinkle with sea salt, & freeze for on-the-go-goodness. They’ll thaw in about 60 seconds into a sweet dough ball of bliss.

Makes 12 small cookies. (Since I made these several times to perfect them, I kept the batches small. Feel free to double or triple the recipe :)

*Update Sept 2013: I now usually triple this recipe (so that they last me more than 2 days!). I use 1 cup peanut flour and 1/2 cup coconut flour (omitting the wheat flour altogether) and about 2 T coconut sugar along with enough stevia to make it sweet. Coconut flour is very absorbent so if you use it, you may have to add another Tbsp or two of applesauce. 

Make your own truffles by rolling the balls in cocoa or shredded coconut!

enjoy :)

mich

This post is linked to: Slightly Indulgent TuesdaysTuesday’s Tasty Tidbits, Allergy-Free Wednesdays!

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