Cookie Dough Phat Balls
Does anyone else remember eating raw cookie dough as a kid? Just totally disregarding the salmonella warnings (not to mention the high fructose corn syrup) in the name of mouth pleasure. I will totally admit that I used to buy the Pillsbury cookie dough and just eat it straight up, with no intention of ever introducing it into an oven.... my blood sugar is spiking just thinking about it.
Long gone are the Pillsbury days, but that doesn't mean I've given up my love affair with cookie dough! These balls are the perfect snack; full of healthy fats, micronutrients, adaptogens, and collagen- they'll keep you full, give you a boost, and won't send you on an insulin rollercoaster like the conventional stuff. Cookie dough aside, most energy balls are actually glorified candy and contain a ton of sugar, and very little nutrition. Especially the balls sold in stores- which are basically dates, coconut, and usually some cheap protein powder that is more than likely tainted with arsenic (#realtalk).
Make a large batch of these bad boys and you will always have delicious nutrient-bombs within arms reach.
This recipe requires literally no added sweeteners, although I often add 2-3 organic medjool dates to have a touch of sweetness with very little added sugar overall. If you have a sweet tooth/ metabolize sugar well you could add even more dates, or a little maple syrup.
- 3/4 cup organic activated brazil nuts
- 1/2 cup organic activated walnuts
- 1/4 organic activated pumpkin seeds
- 1/4 cup organic activated cashews
- 2 tsp organic chia seeds
- 1 cup organic shredded coconut
- 1/4 cup of grass-fed collagen powder
- a good shake of organic cacao nibs
- 2.5 TBSP cacao powder (if you want to make double chocolate cookie dough balls)
- 2 TBSP raw organic maca powder
- 1 tsp organic ceylon cinnamon powder
- 2 TBSP organic tocos powder
- 1/2 tsp organic vanilla bean powder
- 1.5 tsp organic mucuna pruriens powder
- big pinch of sea salt
- 1/2 cup organic coconut butter, melted
- 1/4 cup organic coconut oil, melted
- 1 full dropper of chaga tincture
- 2-3 large organic medjool dates *optional
- a splash of organic coconut or almond milk (with no added fillers, sweeteners, or preservatives)
1. Add all the dry ingredients EXCEPT CACAO & CACAO NIBS in a food processor and blend until everything is pretty well chopped up. You can just pulse if you want crunchier balls, or blend really well if you like 'em smooth.
2. Add liquids, and process again, until a dough forms.
Note: you may not need the mylk at all. Try blending first and see the consistency, you can add a splash of nut mylk if it feels needed.
3. Add in cacao nibs and pulse just a few times, or mix them in by hand
4. Roll into balls of whichever size your little heart desires.
Note: if you want to make 1/2 the batch double chocolate, at this point remove 1/2 the "batter" and then add in the cacao powder, blend again, and you'll have 1/2 regular cookie dough, and 1/2 double choc. If you want the full batch double chocolate, just add in the cacao powder in step 1.
4. Store in the fridge (or in freezer and thaw for 5-10 mins before consuming).
1. You can pretty much substitute any nuts in this recipe, or use seeds if you're not in the nut game. Cashews and almonds work great.
2. You can also add/ remove any adaptogens, although I would advise keeping in the maca as it does naturally sweeten the balls, and frankly this combination kind of plays into the "cookie dough" taste, but feel free to experiment. You can't really go wrong, but when in doubt you can add a few extra dates and some more cacao.
3. The nuts don't have to be activated, but will be easier to digest if they are. Activated nuts means they have been soaked and then dehydrated (which removes phytic acids and makes them more bio-available and easier to digest).