COOKIE DOUGH BALLS

Introducing Cookie Dough Balls - tiny treasures bursting with flavor and charm.

Are you ready to step into the realm of sweet indulgence, where every bite brings joy and nostalgia?

I got you covered with a recipe for cookie dough balls that incorporates white beans for added nutrition. You don't taste the beans at all, so take a bite and let the sweetness transport you to a world of bliss.

The texture is quite similar to traditional cookie dough balls:

The white beans, when blended with other ingredients, contribute to a creamy and smooth texture to the cookie dough. This helps bind the ingredients together and creates a dough-like consistency.

They can also add a bit of chewiness to the cookie dough balls, which is very enjoyable for me. It's a unique texture that adds depth to the overall experience! In addition, white beans contain moisture, which helps keep the cookie dough balls moist and prevents them from drying out too quickly. This can result in a softer texture compared to cookie dough made without beans.

In case you decide to store them and don't eat them all in one session, they will typically last in the fridge for about 5-7 days.

These cookie dough balls are a fun and creative way to sneak some extra nutrition into your treats while still satisfying your sweet cravings. Feel free to adjust the ingredients and quantities to suit your taste preferences!

COOKIE DOUGH BALLS

INGREDIENTS

460g giant white beans (2 cans)
50g vanilla protein powder
25g oat flour (if you don't have oat flour to hand, you can also grind normal rolled oats into flour in a food processor)
30g cashew butter
2 tsp maple syrup
a little cinnamon
1 dash of vanilla extract
1 pinch of salt
some chocolate chips

HOW TO MAKE THEM

Cook the white beans. If you are using canned beans, rinse well and drain.
Puree the beans together with the other ingredients. If the mixture is too firm, you can add some water or plant-based drink.
Add the chocolate chips and form balls.
Enjoy!