Recipe: Frozen cookie dough balls
This recipe for cookie dough balls is inspired by the store-bought sweet logs that you can either eat straight up or shape into cookies and cook.
Here, the baking powder and sugar have been omitted as these babies don't go anywhere near an oven!
- Put the xylitol in a high-speed blender and blend until you a have a powdery, icing/confectioners' sugar-like substance.
- Put the sunflower spread in a large bowl and mash with a fork. Add the flour and powdered xylitol and whisk slowly with a handheld electric whisk. With dry powders you want to make sure you're gentle to start with or they'll fly all over the place. Add the vanilla extract and salt once the mixture is smooth and whisk them in.
- Finally, add the chocolate chips and stir to combine.
- Pull off bite-size pieces of the dough with your fingers and roll them into neat balls. Lay them out on the prepared baking sheet and freeze for at least 30 minutes. Once they've frozen, you can transfer them to a freezer bag. Consume frozen.
- 60 g/1⁄3 cup xylitol
- 75 g/1⁄3 cup non-hydrogenated sunflower spread, at room temperature
- about 120 g/3⁄4 cup wholemeal/whole-wheat gluten-free plain/ all-purpose flour
- 11⁄2 teaspoons vanilla extract
- 1⁄2 teaspoon sea salt
- 175 g/1 cup dark/bittersweet chocolate chips, or coarsely chopped dark/bittersweet chocolate
- freezer-proof baking sheet or plate, lined with clingfilm/plastic wrap
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