Breakfast, Dessert, Snacks

Raw Cookie Dough Bites

When I was a kid, I loved to watch my grandmother make cookies. And by watch, I mean I would stick my fingers in the bowl to lick the dough every time she had her back turned, much to her dismay. And then, when I became an adult, I thought it would be a good idea to scarf down a whole bowl of raw cookie dough to myself. Not only is it a great way to get seriously sick, it’s not exactly the healthiest snack option.

So, that’s why I’ve created a healthy version, packed with clean nutrients, that won’t make your grandmother angry or your tummy sick. You can even eat these for breakfast. Yes, I said breakfast! It’s important to start your day with at least 25g of protein in order to keep your blood sugar balanced throughout the day. This will help to rid that 2pm crash and keep you from shoving junk food into your face during a cravings-filled rage.IMG_4324IMG_4328A great way to ensure that you’re getting your morning protein is to grab a high quality protein powder and sneak it into your foods, just like I did with these raw cookie dough bites. Garden of Life produces clean chemical-free products derived from real food. Everything they produce is raw, vegan, gluten-free, non-gmo and Certified USDA Organic. Product traceability and sourcing are just as important in the overall process of the production of high quality health products. Next time you’re looking for a delicious and healthy protein-packed treat, look no further.

Raw Cookie Dough BitesIMG_4390Ingredients:

1 cup cashew or almond butter

1/2 cup local maple syrup

pinch cinnamon

pinch sea salt

1 scoop Vanilla Garden of Life Raw Protein Powder

1/4 cup ground gluten-free rolled oats

1 tpsp coconut flakes

1/4 cup coconut flour

1/2 cup dark chocolate chips


In a bowl, mix together nut butter and maple syrup. Add cinnamon and sea salt and mix. Slowly add protein powder, ground oats, coconut flakes and coconut flour. Mix while scraping sides. Fold in chocolate chips. Roll mixture into balls. Chill in fridge for 20-30 minutes. Keeps up to one week in the fridge in an air-tight container. Enjoy!


Photos & Recipe: Catherine Sugrue;  featured in Extraordinary Health Magazine

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