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Raw Cookie Dough Balls // The Stylist Quo
Today your dreams become reality: raw chocolate chip cookie dough becomes.. wait for it..

Wait for it..

healthy.

“Comment est-que c’est possible?!” you gasp at the screen. You’re French, for some reason, even though most Frenchies don’t eat cookies, much less cookie dough. But you’re still French. Because that’s how incroyable this recipe is.

Raw Cookie Dough Balls // The Stylist Quo
Everyone knows the best part of the cookie is the gooey, raw dough, bursting with fresh vanilla flavor and deep brown sugar. But salmonella is categorically unfun, and all of that processed crap is categorically unhealthy. What if we whipped up a basically raw version with cashews and oats, threw in a handful of chocolate chips and some maple syrup, topped it off with a bit of vanilla syrup, and kept them in the fridge for whenever-you-damn-well-please?! Wouldn’t you be happy?

I know I would. Was. Am.

Raw Cookie Dough Balls // The Stylist Quo
There are another one of O’s favorite recipes, and I whipped up this batch a couple weeks ago right before I went out of town for a couple days, as a sort of culinary apology? Either way, there weren’t many left in the frigo when I came home, and I knew my culinary apology had.. worked.

Not only are these suckers so simple to throw together and stupid-delicious, but they’re a great quick bite of energy, owing to the cashews, “good carbs” in the oats, and bit of natural sugar from the maple. Have I appealed to both your taste buds and fat cells? Good.

Good.

Raw Cookie Dough Balls // The Stylist Quo
Make these. They’re délicieuse.

Recipe By: Averie

Raw Chocolate Chip Cookie Dough Balls

Cook 10 minutes
Total 10 minutes
A healthy take on raw chocolate chip cookie dough, rolled into convenient little balls for a quick pop of energy or one massive inhalation. I don't judge.
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12 pieces

Ingredients

  • ⅔ c raw cashews
  • ⅓ c raw oats
  • 2 Tbsp Agave
  • 1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
  • 1 Tsp Vanilla Extract
  • ¼ c Chocolate Chips (see note for raw)

Instructions

  • In a blender, preferably a high-speed blender like a Vitamix, blend cashews and oats until they become a fine powder. Don't overblend; this mixture will become cashew butter quickly.
  • Add the agave, maple, vanilla and blend until incorporated. Be careful to just blend in short bursts and only until combined; don't over-process.
  • Stir in chocolate chips by hand.
  • Form into small balls by rolling between your palms. If dough becomes too sticky to work with, chill in the fridge or freezer until a bit firmer. Keep in the fridge or freezer.
To keep these truly raw, mix 2 tablespoons raw cocoa powder and 1 tablespoon agave, a dash of vanilla extract, whisk together and blend in the blender/food processor. Spread into a thin layer on wax or parchment paper and freeze. Take frozen chocolate off parchment and break into pieces, then use as your raw "chips"

Approximate Information for One Serving

Serving Size: 12gCalories: 83calProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 4mgPotassium: 59mgTotal Carbs: 10gFiber: 1gSugar: 6gNet Carbs: 9gVitamin A: 8IUCalcium: 10mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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10 Comments

  1. Why can’t I find this recipe anymore? Please send it to me or repost! I love it and can’t remember exact proportions. Please! I’ve be en waiting!

    Reply

    1. Argh! Sorry. When I merged blogs, about half the recipes stayed behind! I’ve been going through each one to make sure they’re right, but hadn’t gotten to this one yet 🙂 It’s updated now!

      Reply

  2. I tried these dipped in chocolate, and they were AWESOME! Thanks for the recipe Cheryl. Think I might try adding a bit of cinnamon and less agave next time. Just a little too sweet for me.

    Reply

    1. Whoa, yum! They are definitely sweet, especially dipped in chocolate. They’re super versatile though so I bet those tweaks would be killer!

      Reply

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