I don’t know about the rest of you, but in the heat of summer, cooking is just not high on my priority list. Who wants to think about a hot stove when you feel like you live in a hot stove? We’ve been eating a lot of quinoa salads, yummy burrito bowls, and anything that can go on the grill.
Oh, and ice cream. Obviously.
But kids still need snacks, right? So I’ve been trying out some new recipes for snacks that: A) kids like, and B) have some nutritional value. 🙂 You might remember that I keep energy balls on hand as much as I can. I love them because they’re packed with nutrition, and the kids love them.
I’ve been meaning to try the Oh She Glows Everyday Cookie Dough balls for a while now, so I finally made them this week. And, Oh my glow! They are amazing. Because they are made with cashew butter and cashews (no other nuts) they have a distinct flavor…buttery, creamy…So good! My boys even had to admit they taste a lot like legit cookie dough. Score!
I followed the recipe from the book almost exactly, except my cashews were roasted, not raw…Still seemed to work out just fine! Once again, I highly recommend this book as it is packed with YUMMY, plant-based recipes that the whole family loves.
Here’s a link to the book on Amazon: Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes*
Here’s the printable recipe: **I doubled these, as I double pretty much everything because I am feeding a house full of
hungry animals teenage boys. (But then again, do you ever regret doubling a recipe for cookie dough? )
- 1 cup raw cashews
- ½ cup rolled oats
- ½ cup pitted Medjool dates
- 1 Tablespoon pure maple syrup
- 1 Tablespoon Raw Cashew Butter
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 2 Tablespoons mini-chocolate chips
- In a food processor, combine the cashews and oats and process until a fine flour forms, 30 to 60 seconds. (Don't process too long or cashews will turn to butter!)
- Add the dates and process again until they are finely chopped.
- Add the maple syrup, cashew butter, vanilla, and salt. Process until combined. The dough should stick together when you press it between your fingers.
- Pulse in the chocolate chips until combined.
- Line a large plate with parchment paper. Remove the blade from the food processor, and using your hand, grab a tablespoon of dough and roll it into a small ball. Repeat.
- Chill the cookie dough balls in the freezer for about 30 minutes. Then store them in an airtight container in the fridge for up to a week.
You can find more great recipes at the OhSheGlows site!
Note: Since I don’t always find cashew butter at the market, here’s a link to my favorite brand on Amazon: Classic Cashew Butter by Justin’s, Only Two Ingredients, No Stir, Gluten-free, Non-GMO, Responsibly Sourced, 12oz Jar*
I’ve got some fun stuff to share next week, so meet ya back here, ok?
Big blessings and Aloha!
*Affiliate link: This means that if you click on some links that I share and purchase a product, I will receive a small commission on that purchase! Thank you for supporting my blog that way! 🙂