Say hello to your new favorite dessert! I shocked myself with how well these turned out and how easy they are, literally there are only 4 ingredients and will take you about 10 minutes to make!
My husband, Ty, loves these gluten free cookie dough bites from our local coffee shop and he kept telling me I should figure out a Scrounge version of them. So I set out to do so as a surprise for him on Valentine's Day... mission accomplished. These will forever be a Johnson home staple!
AND Believe it or not these are gluten free, dairy free and vegan!
You're welcome :)
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!
If you don’t have cashew butter, use peanut butter or almond butter
If you don’t have coconut sugar, try brown sugar (coconut sugar has more health benefits so I recommend using it if you can)
If you don’t have ground flax seed, use chia seeds + water (same measurements as flax and water) and let sit for 10 minutes
I n g r e d i e n t s
*makes ~20 bites
1.5 cups or 16 oz jar cashew butter
1 cup coconut sugar
1 tbsp ground flax seed
3 tbsp water
1 bag mini semi sweet or dark chocolate chips (I love these)
1/2 tbsp coconut oil
Granola Crumble (optional but recommended)
1/2 cup pecans
1/8 cup pepitas
1/2 cup walnuts
1 tsp vanilla extract
1/2 tsp sea salt
12 small dates
D i r e c t i o n s
In a small bowl add ground flax seed and water and whisk together. Set aside and let sit for 5 minutes.
In a large mixing bowl combine, cashew butter, coconut sugar, flax seed mixture and half the bag of mini chocolate chips. Using a mixer or hand mixer ( I used a hand mixer) mix everything together until a nice cookie dough texture is formed.
Roll into balls and place on parchment paper.
If time allows, place in the fridge for 30 minutes to 1 hour to let hardened. While they are hardening in the fridge make homemade granola crumble (see below) to dip the cookie dough bites in (optional, but recommended).
Pour 1/2 cup chocolate chips in microwave safe bowl and heat for 45 seconds, then stir and continue to do in 45 second increments until chocolate chips are melted. Add in coconut oil to melted chocolate and mix.
Dip one side of cookie dough bites into melted chocolate then into granola crumble (if using) set on parchment paper. Once all cookies have been dipped let cool in fridge until chocolate is hardened, about 30 mins.
Store cookie dough bites in fridge for up to 1 week.
Pour all granola ingredients into a high powered blender or food processor.