Happy Moon Day everyone! Did anyone get to sleep in? I didn’t. But that’s ok. Sleeping in just makes me groggy. Or so I tell myself…
So here we are at Friday, and I thought you might need a treat for the weekend. Happy to oblige! I wish I could drop these little gems off at all your houses and shalas, but sadly I’m just not that fast. Remember that cartoon guy who could run really really fast? What was his name? I need to be him.
Anyway, so many of you loved those chocolate chip cookie dough balls I made at the OBX workshop, that I thought another cookie dough recipe might hit the spot. This time with a fall theme. I mean, we want to start incorporating seasonal flavors, foods and spices so our bodies adjust to the season, right? But it doesn’t all have to be roasted sweet potatoes and sautéed kale.
And so, without further ado or procrastination I present…
Autumn Spice Cookie Dough Balls
Like their chocolate counterparts they’re totally raw, easy to whip up, and great served cold out of the fridge or freezer (you might want to let them sit on the counter for 10 or 15 minutes if you freeze them). Super awesome bonus: cinnamon helps stabilize blood sugar, so even though these guys have some sweet in them, you’ll stay on an even keel.
I will say I have a feeling they would also be great flattened slightly and dehydrated for maybe 8 hours on low temp or 3-4 hours on a higher temp like 180, but I didn’t try it yet. They didn’t last that long…
Enjoy the weekend! Eat some apples! Kick some leaves! And definitely enjoy these treats. Perfect with a cold glass of cinnamon spiced almond milk.
Autumn Spice Cookie Dough Balls
(heavily influenced by all the chocolate chip cookie dough ball recipes at www.ohsheglows.com)
Ingredients:
1 Cup Raw Cashews
1 Cup plus ¼ Cup Rolled Oats, divided
1/3-1/2 Cup Maple Syrup (start with the lesser amount and add if the dough is too dry)
1/3 Cup Raisins
1 Tablespoon Pumpkin Pie Spice or any combination of Cinnamon, Nutmeg, Cloves, Ginger etc. you like. I personally like a simple Cinnamon Nutmeg blend, if I’m making it myself, but a dash of cloves is nice.
1 tsp Vanilla Extract
1 tsp fine sea salt or kosher salt
Optional: 1-2 Tablespoons extra virgin coconut oil. This will make them taste coconutty, which I don’t necessarily prefer, but helps keep them more solid in the fridge vs. the freezer. If you don’t mind keeping them frozen then leaving at room temp for a few minutes prior to eating, you can leave it out.
Directions:
1.
In a Vitamix or other high speed blender, blend the cashews and 1 cup oats BRIEFLY until they look like flour. If you overblend, it will be nut butter.
OR
Process cashews and oats, one at a time, in a food processor until each forms a medium crumb. Again, don’t make nut butter.
2.
Transfer to a bowl, add remaining ingredients (leaving the ¼ cup oats whole) except raisins and stir well to combine. If too dry, add more maple syrup or a little water. Too wet? More cashew/oat flour.
3.
Stir in the raisins.
4.
Form balls by rolling tablespoons of dough between palms. You might want to keep a cup of warm water handy and wet your hands from time to time to prevent sticking.
5.
Freeze until firm. You can store them in the freezer for longest life, or transfer to the fridge for instant snacking.
