It’s Friday. The beginning of May. Week #486 in quarantine… Time for some cookie dough!
With this version- gluten free, high in protein, and full of heart-healthy oats- you don’t even need to feel guilty about eating it! Plus, it’s safe to eat raw! (Note: please do not even try to bake!)
You can replace the almond flour with another variety, but be careful. Certain types of flour, when eaten raw, have been known to cause illness. That’s why nut flours are a great raw choice, as they are finely ground nuts. You can also buy heat-treated flour or toast raw flour in a 350 degree oven for 5 minutes to be safe. (I’m not a doctor, but it’s known to kill the possible bacteria.)
Scoop into balls. Pile into a dish. Or simply grab a spoon…no one’s looking!
5 minutes
Gluten Free Peanut Butter Cookie Dough Bites
Ingredients
- 1 c. cashews
- 1 c. old-fashioned oats
- 1/2 c. almond flour
- 4 Tbsp. peanut butter
- 2 Tbsp. maple syrup
- 1/4 c. brown sugar
- 1/4 c. milk (I used almond)
- 1/4 c. mini chocolate chips
Instructions
- Pulse the cashews and oats in a food processor. Then, add the almond flour, peanut butter, maple syrup, brown sugar, and milk. Blend in the processor, until smooth. Scrape into a bowl. Next, stir in the chocolate chips. If desired, scoop into balls. Store in the fridge or freezer.