I’ve posted a cookie dough bliss ball recipe before. Those one’s were a nut free version and they were yummy but I’ve got to say, roast almonds make these so much better! Both are vegan and refined sugar free.

These have a really yummy cookie flavour and a great texture. I’ve made them with a couple of Tbs of coconut cream instead of the coconut oil and water and that works well too… I know not everyone has left over coconut cream sitting in their fridge though!

If you’ve  baked cookies ever and have never eaten cookie dough straight from the bowl then I honestly don’t know what you’re doing with your life or why you started baking. No way would the risk of salmonella have deterred me as a kid… or adult. But I also know I can’t be left alone with cookie dough because I can’t have nice things, I just eat them all. Thus my obsession with making healthier imitations of that childhood favourite. You’re welcome.

These are filled with protein and fibre, amino acids and healthy fats. How much sugar will totally depend on you and the chocolate chips you choose to use. You could sub these for sultanas if you’re more of a sultana cookie type of person. Who even are you though?

Handy tip: If you don’t have a love of extra processes (hands up most people) you could just buy almond butter. I personally feel the roasted almonds give the final product much better flavour but if you’re lucky you might be able to find that. You could also buy quick oats and then wouldn’t need to pre process them. Look I just saved you 5-15 minute depending on the power of your food processor, go read a book or do a 7 minute work out or scroll through Instagram…

Makes approx. 10

Ingredients

1 cup roasted almonds

1/2 cup oats

1 Tbs chia seeds

1/4 cup coconut

1 tsp vanilla extract

1/2 tsp cinnamon

2 Tbs rice malt or maple syrup

1 Tbs coconut oil

1 Tbs water

1/3 cup cacao nibs or dark chocolate bits (keep it low sugar like 85% cacao, or use a brand without refined sugar)

Directions

Place oats in a mini food processor and blitz until coarse bread crumb consistency.

Place almonds in a mini food processor and blitz until they reach almond butter consistency. This can take some time, they will become a powder, then ball up and stick together then release the oils and turn into almond butter.

Add oats, coconut, chia, vanilla, cinnamon, syrup, oil and water to the blender and blitz until well combined. Add the choc chips and blitz to mix through.

With damp hands, roll mixture into balls (I go for walnut in shell sized) and then place in the fridge for at least half an hour to become more firm.

Enjoy!

HH. x