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When your two favorite cookies collide, but in cookie dough form.
Get ready for these dough balls to become your new favorite "no-bake" dessert.
They can be ready in under 20 minutes and taste like your childhood all rolled into one bite.
I know we can all agree, everything tastes better in cookie dough form!
Cookie & Cream Crumble
1.5 tablespoons almond flour
1.5 tablespoon oat flour
2.5 tablespoons raw cacao (can substitute half for black cocoa)
2 tablespoons coconut sugar
1.5 tablespoon ghee or coconut oil , slightly melted
1 tsp vanilla extract
1/8 tsp sea salt
1/4 cup almond flour
1/4 cup oat flour
1/2 tbsp coconut flour
1 tbsp coconut sugar
1/4 cup almond butter
1/4 cup cashew butter
2 tbsp maple syrup
1.5 tsp vanilla extract
1 tsp almond milk
1/2 tsp sea salt
First, prepare your cookies and cream crumble.
Add ingredients almond flour- coconut sugar into a mixing bowl. Whisk well.
Now add wet ingredients to your dry mix, and work into the dry mix using the back of a fork. This should help you achieve small chocolate crumbles.
Place the bowl in the fridge while you prepare the cookie dough.
Cookie Dough: Add your almond flour, coconut flour, and coconut sugar into a food processor and pulse a few times.
Now add in your remaining ingredients and process on high until a cookie dough consistency forms. Scrape the sides of your food processor down a few times to ensure all is blended.
Scoop your dough into a large mixing bowl and add your cookie crumbles. Lightly fold the crumbles into your dough.
Using an ice cream scooper or your hands, create small dough balls.
Lay them on a parchment-lined baking sheet and freeze for 30 minutes to set.
Serve when slightly thawed!
Store in freezer in a sealed container.