I’ve been hanging onto this one for awhile.
I know, I’m sorry.
When I scored on a giant jar of natural peanut butter (as in just ground peanuts – no sugar, no oil!), shortly after arriving to Bulgaria, I first made Chocolate Peanut Butter Overnight Oats and then figured I should just continue on with the chocolate peanut butter theme and try my hand at raw cookie dough balls.
This was a good idea. A very good idea.
My friend, Soraya specifically requested a recipe for a desserty snack a while ago, so I set out on a mission to fulfill her request. Desserts can be tricky to make when we are constantly traveling. Most desserts require an oven. Or a refrigerator. Or a food processor. None of which I have on the road.
Yet, somehow, everything came together ingredient-wise for these raw cookie dough balls. I found several hard-to-find ingredient staples I can easily locate at home, but have been more difficult on the road. Like the peanut butter, of course. And chocolate nibs. And almond flour! I wanted to make these gluten free, so the ingredient gods must have been listening to my needs.
Given our constant travel to new countries and the lack of availability of products I’m used to finding easily at home, recipe testing on the road can be tough. It often looks like me being dead tired after a long day of riding, yet so excited to try a new recipe. And then I have to get this recipe perfect on the first try and photograph them before the darkness sets in. I fail often. So, I enlisted the help of my friend Chelsea, who is a fabulous recipe tester and suggested that I let the dough sit for at least 10 minutes. If you’ve got a refrigerator, then stick them in there to chill and firm up a bit before shaping them into balls.
I will say that these do a bit better when the temperatures outside are colder than in the heat of summer. They tend to lose shape and melt a bit when I’ve made a similar recipe in the summer – they still taste like raw cookie dough, but are just a bit messier and tend to melt into one another to form one giant cookie dough ball. You can’t really go wrong.
Despite my best intentions not to inhale these in one day, these raw cookie dough balls rarely make it to the following day. I keep them in my handlebar bag and pop one in my mouth whenever we stop for a short break. Before we know it, they’re gone. What more could you want in a camp food snack?
Let us know if you give these a try in your camp kitchen or at home and tell us what you think!
- 1 cup almond meal**
- ⅓ - ½ cup smooth peanut butter start with ⅓ cup and add the rest a spoonful at a time if the dough is too dry
- 3 T maple syrup or agave
- Pinch of salt
- 2 T raw cacao nibs or mini chocolate chips/chopped dark chocolate
Combine all ingredients into a bowl until you are able to pinch the dough together. If it’s too sticky, add a bit more flour, about a tablespoon at a time. If too dry, add more peanut butter as instructed above.
Once the dough sticks together when pinched, allow it to rest for at least 10 minutes. This allows the dough to firm a bit.
After the waiting period, roll the dough into 1-inch-sized balls and consume!
**I think oat flour could work, as it is significantly less expensive than almond flour, but I’ve found that it is not as easy to find around the world. Gluten-free folk would have to find certified gluten-free oat flour in this case. If you give this a shot, please let me know so I can make a note in the recipe.