We’ve been eating these nut free cookie balls for a couple of weeks now. They are so addicting and, filled with healthy fats, protein and other sun-buttery goodness for the win.
COOKIE BALLS (YES)
I’m so proud of this recipe guys. Since we went keto almost 5 months ago, I’ve been experimenting like crazy in the kitchen. I may be sugar-free (and grain free) but that doesn’t mean my sweet tooth died. She’s still there and I am happy to feed her healthy replacements that make me feel good.
To ensure they are nut free I use Sun Butter, but you could totally replace that with cashew butter (OMG), almond butter or whatever floats your boat.
EASY TO MAKE
I love raw protein balls and baked cookies, so I blended the two into one delicious “cookie ball”. You literally dump all of the ingredients in a bowl, it forms a perfect dough, you roll them, drop them on the pan and bake them for 9 minutes (yes, 9. Don’t ask).
After you let them cool, they have a nice crunchy outer “shell” with a creamy goodness on the inside.
We think they are better day 2 (if you use Erythritol, you’ll find baked goods are always better day 2 after it has time to “settle”). But you may opt to use maple syrup or honey or another sweetener of your choice.
SCHOOL SAFE & NUT FREE
I’m not sure about you, but our school (and camp) are nut free. So, when packing lunches I’m always looking for awesome nut free recipes that are not filled with a bunch of other processed garbage. These are perfect and filling and my daughter loves them.
A FEW TIPS
Make sure you get sun butter that doesn’t have any added sugar if you’re going for the sugar-free version. This is the only brand I seem to find that offers a non-GMO version without added sugar.
And, to make 18 perfectly symmetrical cookie balls (I might have a problem, guys), I use this scoop thingy. You squeeze it and the balls pop out which makes things super easy. I also bake on parchment paper.
I feel like this always makes the bottom of the cookies crispy but not burnt. I’ve also made them few ways either with chips on the outside or chips on the inside. When we do them on the inside, we fold in the chocolate chips as we mix the dough. When we do it on the outside, we painstakingly affix each individual chip (my daughter loves this part).
Both versions taste great, but offer different textures (a bit more “creamy when the chips are mixed in).
The recipe is below if you want to make them yourself! Because this recipe is so simple, my daughter usually helps. I use the word “helps” here loosely, people. Very loosely.
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