GLOOBLES RECIPE: cookie dough bites in Blog

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We don't know about you, but we've finally hit a bit of a cold snap here in Amsterdam. It has been such a blistering summer that we've been avoiding our kitchens more fervently than last week's Tinder date. Finally, however, it seems that nesting season is upon us. & whether you'll be hunkering down alone, with a partner or, like Stephanie, with a new baby, a few homemade treats are never remiss. 

Though it's no longer a steam bath, we still may not be ready for full-fledged day-long kitchen projects. One step at a time, right? So, instead, we're opting for these raw cookie dough bites. We can't stop making them, & we really can't stop eating them. 

All of the guilt from last night's UberEats binge is washed away with a short stint in the kitchen, whipping up these bad boys. & all the the measuring & stirring will surely earn you more than your fair share.So, go on & get into the kitchen. We promise when you taste these, it'll be just like those old commercials as you think to yourself, 'I can't believe it's not cookie dough.'

Raw Cookie Dough Bites
Makes 12-15 bites

150 grams cashews
50 grams gluten-free oats
½ teaspoon cinnamon
¼ teaspoon Himalayan pink salt
3 tablespoons maple syrup
1 teaspoon vanilla extract
30 grams cacao nibs

In a food processor, pulse together cashews, oats, cinnamon, and salt. Be careful not to over-pulse, as you do not want to create cashew butter. Add maple syrup and vanilla extract and pulse until dough forms a ball. Fold in cacao nibs. Divide dough into 12-15 chunks, depending on how large you make them. Roll them between your palms to create nice balls. Place onto a plate covered in parchment paper. Refrigerate until ready to eat.