Crunchy, peanut buttery, crispy, and sweet. 5 minutes to cookie dough bliss. Did I mention they are vegan and gluten-free too? It's practically illegal.
Ingredients (12 balls)
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
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 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.