Peanut Butter Chocolate Crunch Cookie Dough Balls

By Sarah-Lyn

Adapted from my Chocolate Chip Cookie Dough Balls.

Yield: 12 balls

Ingredients

• 1/2 cup unsalted raw cashews
• 1/2 cup regular rolled oats (Use GF oats if you want it GF)
• 1/4 cup brown teff flour (or any flour you desire!)
• 1/2 tsp kosher salt
• 2 tbsp organic cane sugar
• 3 tbsp peanut butter
• 3 tbsp pure maple syrup (add gradually until desired consistency is achieved)
• 1/2 tsp pure vanilla extract
• 1/4 cup non-dairy chocolate chips
• 1/4 cup diced peanuts
• 1/4 cup Nature’s Path GF rice crisp cereal

Details

Adapted from ohsheglows.com

Preparation

Step 1

1. In a food processor, process the cashews and oats until very fine, like a flour consistency.

2. Add in the teff flour, salt, and sugar and pulse until combined. Now add in vanilla, peanut butter, and maple syrup gradually until desired consistency is achieved. Process until a dough forms. Stop to scrape the sides of the bowl as necessary. Dough will be very sticky! If it is too sticky to make balls, you can add a bit more flour. The type of flour you use will alter the consistency so you may have to adjust it a bit.

3. Add chocolate chips and peanuts into processor and pulse. Scoop dough into a bowl and stir in the rice crisp cereal. Form balls with the dough (lightly wet fingers if necessary). Store in the fridge or freezer.

Note: If dough is too dry, add a bit more maple syrup. If too wet, add a bit more flour.