{“head_note”:””,”instructions”:”
- \r\n \t
- Mix all cookie dough ingredients together in a bowl. My mixture was very sticky, but if yours is too dry, add a touch of almond milk and stir again until it comes together.<\/li>\r\n \t
- Place dough into freezer to firm it up for 5 minutes or a bit longer. If mixture is still too sticky you can add a bit more flour. Shape small balls with lightly wet fingers. Place on plate or cookie sheet lined with parchment paper and place back into the freezer while you melt the chocolate coating.<\/li>\r\n \t
- Melt 1\/4-1\/3 cup of dark chocolate chips with a teaspoon of coconut oil over low heat. When two thirds of the chips are melted, remove from heat and stir until completely smooth. With a fork, dip the balls, one at a time into the chocolate, covering the bottom half of the ball. Tap off excess chocolate and place ball back on parchment lined plate. Repeat for the rest. Freeze balls for another 10 minutes to set the chocolate.<\/li>\r\n \t
- Poke with toothpicks and pop into mouth. Repeat as necessary.<\/li>\r\n<\/ol>“,”foot_note”:”
- \r\n \t
- You can probably sub raw cashew butter for the cookie dough butter if desired. Other nut butters will also work (like peanut or almond), but their flavour will be less like cookie dough.<\/li>\r\n \t
- You can also sub the coconut sugar for another granulated sugar of your choice. Add it to taste as you might not need as much, especially if using cane sugar which tends to be sweeter.<\/li>\r\n \t
- To make this recipe gluten-free, use gluten-free rolled oats and a gluten-free flour of your choice. Be sure to check all other ingredients.<\/li>\r\n<\/ul>“}