One of my favourite memories of baking cookies as a kid was getting to lick the bowl clean afterwards… These magical creations bring back those memories but are totally guilt free and not only that, they’re packed full of protein and fibre. Technically it’s probably better for you to eat them than it is not to (that’s what I’m telling myself anyway!)
They’re incredibly easy to make, taking just 10 minutes. And for those of you who are impatient like me, they can be eaten straight away and will keep in the fridge to satisfy your sweet cravings for a week or so.
Enough of my babble, below is the recipe;
1 x 150g bag cashew nuts
half a cup (50g) jumbo rolled oats
1/2 tsp cinammon
1/4 tsp sea salt
1 tbsp vanilla paste or vanilla powder
3 tbsp maple syrup
1/2 cup dark chocolate chips or cacao nibs (to keep them free of refined sugar)
flour (just a sprinkle to keep them separate)
– Put all of the dry ingredients (cashews, oats, cinnamon, sea salt) in a blender. I have a Vitamix, a Nutri Bullet or regular blender will work too. Blend until they form a fine flour texture.
– Add the maple syrup and vanilla extract to the flour. Blend again until a ball of dough forms. This looked like a tennis ball in my blender.
– Place the ball of dough into a bowl and add the chocolate chips or cacao nibs.
– Using clean hands, roll the mixture into little balls (it should make approx. 12) and place onto greaseproof paper. I rolled them in a little flour at this stage to help them from being too sticky.
– Eat away and store any that are left over in the fridge for snacks in the week.
Recipe – The Kitchn