Nut Free Cookie Dough Balls

Nut free cookie dough balls…no baking, no sugar, 100% lunch box friendly and the perfect nibble satisfying nibble for kids and adults alike!

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Sunflower seed butter and me have a love hate relationship…I’m not a fan of any of the sunflower seed butters I’ve bought in Ireland, they just don’t cut the mustard. Too thick, grey and not at all alluring. I’ve made my own and finally managed to crack the consistency and was well on my way to creating a deeper more caramel toned final product.

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Sunbutter on the other hand is my weakness…I pretty much lived off it when I was vegan…I’d top every bowl of oats or stack of pancakes, as well as smothering every dense piece of spelt or rye bread I’d envisaged to be my best yet. Thankfully I made the smart decision to cut out the grains and stick with the fats, blaming the latter for my bloating, sluggishness and lack of energy would have been crazy.

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With the ditching of peanut butter, Sunbutter fills the void, rich thick, drippy without being oily…as much as I LOVE my almond, hazelnut and cashew butters, Sunbutter has such a unique lightly tacky stick to the ribs consistency that just can’t be rivalled. They all have a different place in my heart, Sunbutter just has a bigger one at times! I do have to reign it in a bit as shipping it from the States is a bit of a costly drag.

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THANKFULLY I’ve managed to produce a jar/glass full in this instance, of a deep rich sunflower seed butter that ALMOST rivals the real deal. I reckon with a few more attempts I might muster up the patience for it to reach that thick caramel smooth consistency. So close!

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The kids have been back at school now almost a month; I say that like I have my own, but I’ve a niece aged 7 that I see three or four days a week so I get a feel for the lunch box debacle. A constant struggle to come up with healthy, innovative snacks and staples that will actually be eaten and thoroughly enjoyed.

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With nuts off the agenda for most schools at least in Ireland, not sure what the deal is in the States!?, these no nut cookie dough balls are perfection in a snack. Sweet yet sugar free; 100% virtuous if you choose to use raw cacao chunks though pretty darn saintly using 90% dark chocolate. I’ve actually come across more and more kids that are pretty happy with dark chocolate seen as its all they’ve been given; it tends to be the older generations that are stuck on their super duper refined, barely even there cacao milk based chocolate.

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If you’re not bothered about them nut free you can make them with cashew or almond, or if not strictly paleo go all out peanuts if you prefer! You could also sweetened them with some raw honey though you made need a LITTLE extra flax or coconut flour to compensate for the extra moisture…let me know if you do any experimenting!

What’s your go to nut free lunch box friendly treat? Be it for an actual or big kid!

No Nut Cookie Dough Balls

by Michelle Hunt

Prep Time: 10 minutes

Keywords: raw breakfast dessert snack gluten-free grain free low-carb nut-free paleo soy-free sugar-free vegan vegetarian coconut coconut flour flax seeds raw cacao paste

Ingredients (12- 13 cookie dough balls)

  • 1/2 cup (130g) roasted smooth all natural sunflower seed butter (homemade or unsweetened Sunbutter
  • 2 tbsp (15g) ground golden flaxseed
  • 1/4 cup (35g) coconut flour
  • 1/3 cup (40g) powdered stevia
  • 1 tsp vanilla extract
  • 1/4 cup (45g) raw cacao paste chopped in to “chips” or 90% dark chocolate or cacao nibs…depending on your preference!

Instructions

Mix together all ingredients with the exception of the chunks of cacao/chocolate in a large bowl; once it comes together briefly knead with your hands to ensure the flour and flax are evenly distributed and no chunks remain. To help avoid clump sieve the coconut flour in to the rest of the ingredients.

Knead cacao chunks or chocolate in to the dough. Create 12-13 balls with the dough (approx. 18g) rolling in your hands for a smooth finish.

Place in the fridge where they will firm up a little more and can be stored in a seal tight container for a couple of weeks; freeze for up to one month.

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