The raw cookie dough ball is not exactly novel in the vegan food blog world. Almost every blogger I read has some version of this super-easy recipe. So I wasn’t even going to post this, because there are already so many out there.
But when I served this to some friends during a game night a couple weeks ago, they went (pea)nuts about them! I didn’t expect so much praise for something so simple, but they insisted I put it on the blog and share the cookie goodness. And because these same friends were also taste testers for one of the worst baking experiments I ever made—(I tried desperately to create a matcha green tea biscotti for St. Patty’s Day. Epic fail.)—-I thought I owed it to them to honor their rave review about this more successful creation.
As we munched on the sweet treats throughout the night, one of my pals described them as tasting like “Peanut M&M’s” and also “Peanut butter and jelly…except dessert.” I think maybe that first description is more tempting, so go with that. ;)
I’m also happy to report these are sweetened only with raisins (and the bit of cane juice in the chocolate chips). I’m trying to lay off using so much agave, so I was glad to skip it here.
Peanut Butter Chocolate Chip Cookie Dough Balls (gf, sugar-free)
1/4 cup peanut butter
1/3 c raisins
generous pinch of salt
2 T gluten-free oats (OR add a handful of peanuts or cashews for texture)
1/8 tsp pure vanilla extract
1/4 c vegan chocolate chips
Put all the ingredients except the chocolate chips in a food processor and blend. When it starts to take a dough-like form, add the chocolate chips and blend again. Form into balls and chill until firm, at least an hour.
Super easy. Super delicious.
In other news, as of yesterday, it’s officially spring! Happy spring equinox! What’s your favorite way to bring in the spring, food-wise?