Dipped Cookie Dough Balls

One thing you should know about me. I LOVE peanut butter and chocolate together!! They were meant to be combined!! 

Remember that peanut butter cookie I posted some time in August. Well I found a blog that turned it into a delectable cookie dough ball. Keep in mind, there are no eggs in it so you don't have to be considered with that like you do with other raw cookie doughs! I followed the recipe here on the "keep it sweet" blog. Loved that it didn't have any olive oil like the original peanut butter cookie recipe and instead used apple sauce! Cutting calories where I can makes me a happy camper! 

(Side note: I'm supposed to record everything I eat today and the next two days for my nutrition assessment class. Probably wasn't the best idea to make these while doing a diet record... my teacher is going to think I'm not suited to be a dietitian when he reads I had 4 peanut butter chocolate chip cookie dough balls! Sundays can be dangerous around here!)

 Too late :)

So here it is!

(It's unfortunate I don't take styled culinary pictures so the foods look more appealing but I swear they are delicious!! This sad picture was taken with my phone hence the cruddy quality.)

Adapted from Keep it Sweet.

Dipped Peanut Butter Chocolate Chip Cookie Dough Balls 

Ingredients

3/4 cup whole wheat pastry flour

1 cup rolled oats

1/2 cup salted natural creamy peanut butter

1/3 cup maple syrup

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1/2 cup ghirardelli bittersweet chocolate chips + 1 cup for melting later on

Cooking Directions

Line a jelly roll pan with wax paper and set aside

Whisk together flour and oats in a medium bowl and set aside

Use an electric mixer to beat together all of the wet ingredients until well-combined

Stir in flour mixture until just combined

Stir in chocolate chips

Use a cookie dough scoop or spoon to scoop about two tablespoons of dough; roll dough into a ball with hands; repeat

Freeze until firm

Once the cookies are frozen. 

Melt 1 cup of bittersweet chocolate chips in microwave

 (I use ghirardelli chocolate because it is so good!!) 

Cook for about 45 seconds at a time, stirring each time until melted. 

Dip the tops of each cookie dough ball into the melted chocolate. Place on a sheet and allow it to set. Then place back in the freezer. 

Serve right out of the freezer and enjoy!

If it's an extra special occasion, chop them into a little ice cream. That would be down right ridiculously good!!

Tomorrow I'm attempting my first crock pot meal... wish me luck!