This holiday season, I fell in love with Jessica’s Cookie Dough Truffles the very first time I made them. Dan and I liked them so much, in fact, that I made them two more times, at the Cooking for College Students Class and on Christmas Eve for my family and friends.
As much as I love them, I have to resist making them on a regular basis. They are delectable and melt-in-your-mouth, but should be reserved as a once-in-awhile treat. Especially because then I will savor them even more when I do make them!
So I decided to vamp up the recipe to make it a little bit healthier. I added some flax and chia seeds, decreased the amount of sugar, and used peanut butter instead of butter. And didn’t coat them in chocolate. While I’m sure they would be excellent coated in chocolate, I was trying to make these healthier, people!
No, they are still not healthy per say, because they are still cookies. But they are healthier. And most importantly, still delicious.
Peanut Butter Cookie Dough Bites
Based off of Jessica’s Cookie Dough Truffles
Makes 40 cookies
1/2 cup peanut butter
1/2 cup packed brown sugar
1 T. flax seeds
1 teaspoon chia seeds
1 teaspoon vanilla
2 cups spelt flour (whole wheat flour may also be used)
14 oz can sweetened condensed milk
1/2 cup dark chocolate chips
Beat the peanut butter, brown sugar, and flax seeds in a large bowl with an electric mixer until well-mixed. Add the vanilla and condensed milk.
Add the flour in 1/2 cup increments, mixing between each addition on high.
Add chocolate chips, and mix until well-incorporated. Refrigerate dough for one hour.
Roll into one-inch balls, and place on a cookie sheet covered in wax or parchment paper. Refrigerate 30 minutes.
I know, it is a pain to refrigerate the dough before you can roll it into balls. You want to eat these treats now, naturally! But if you skip this step, your treats will look all flat and smooshed, like this: