Today’s guest post is from the bloggers over at CookingShorts, as husband and wife team “designed to bring short recipes and good food to your table.” We love that mission! Here’s a delicious recipe they wanted to share with you all. Enjoy!
Chocolate chip cookie dough. Is there anything better? How many times have you eaten raw cookie dough before placing them in the oven to bake? My husband seems to think I only make chocolate chip cookies so that I can eat half the batch raw. And each time I do so, he restates the risks of eating those raw eggs in every delicious bite.
Now my husband no longer needs to worry. I’ve come up with an egg-less and non-bake Cookie Dough Truffle recipe that curbs my craving for that raw dough. If you’re a fan like me, try this simple recipe. It literally takes 5 minutes to make and you can keep them in your freezer for easy access whenever you need to beat that craving.
Cookie Dough Truffles
- 2/3 cup raw almonds
- 2/3 cup raw walnuts
- 2/3 cup plain instant oatmeal
- 1/4 tsp ground cinnamon
- 1/8 tsp kosher salt
- 1/4 cup agave nectar or honey
- 2 tsp vanilla extract
- 1/3 cup mini chocolate chips
In a food processor, blend the almonds, walnuts, oats, cinnamon and salt to the consistency of dry sand.
Add the agave nectar and vanilla and pulse to combine until a dough forms. Gently fold in chocolate chips. Scoop sections of the dough with a small cookie scoop or melon baller. Place the cookie dough into the center of your palms, rolling them into the shape of a ball. You might want to wet your hands and the scooper because the dough will be very sticky. Place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.
Check out more great recipes from CookingShorts!