Most of you who know me understand that I absolutely love to bake. I'll happily make cupcakes for any event, don any gathering with an appropriate cheesecake or budino, and make even the most casual of football games seem extravagant with a chocolate decadence.
This is what makes this month a bit challenging for me. I usually start the year with a detox... meaning I remove alcohol, caffeine, refined sugar, and shopping from my diet. (yes, I know the last one is not eating-related, yet I find that it's another outlet in which I can pour unnecessary energy. Plus, Stephen likes the result on our budget)
That being said, I'm finding lots of ways to still satisfy my sweet tooth. While I dream of biting arms and legs off of the real thing, these gingerbread cookie dough bites will do the trick for a protein packed snack or dessert. These are a spin-off of the the cookie dough bites in the Oh She Glows cookbook (Angela offers a chocolate chip option there, which is delicious, too).
Since I didn't have a chance to make the real thing this holiday season, I'm spicing up January with this healthier alternative.
- 1 1/2 cups oat flour
- 1/2 cup almond meal
- 1 Tbsp coconut oil, melted
- 2 Tbsp smooth almond butter, unsalted
- 1/4 cup maple syrup (or just a shy less)
- 2-3 Tbsp black strap molasses
- 1/4 tsp pink sea salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
Optional white chocolate drizzle:
- 1/4 cup white chocolate chips
- 1-2 tsp coconut milk
Place the dry ingredients in a large bowl, and stir with a whisk. Add the wet ingredients, and stir until combined.
Roll the dough into 1 balls. and place on a tray or plate lined with parchment paper. Place the gingerbread bites in the freezer.
Meanwhile, if making the chocolate drizzle, melt the chocolate on very low heat, or in a double boiler. Add the coconut milk 1 tsp at a time to thin. Remove the bites from the freezer, drizzle chocolate over the top, and return to the freezer.
Once firm, about 30 minutes, you can place the bites in an airtight container and keep in the refrigerator. Some keep these in the freezer, but I find it too hard to wait until they thaw once the craving hits.