DV Home Cooking: Adapting A Cookie Dough Recipe To Suit New Tastes

MAHOPAC, N.Y. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along withe the story behind it, to DVHomeCooking@dailyvoice.com.

Shanti Urreta is an author, speaker, and health coach.
Photo Credit: *Submitted*

by Shanti Urreta

01/06/2016 6:00 a.m.

Home Cook: Shanti Urreta, Mahopac, N.Y.

Eleven years ago, at the age of 47, I did not consider myself to be a cook. If it had more than five ingredients, it was too much for me. And to think I was actually proud of that! Today, I am decent in the kitchen. Some would beg to differ and tell me I don’t give myself credit, but I still feel a little insecure. When I prepare something and have confidence that I can make it even better, then I will consider myself a really good cook.

I like to cook because I want to make sure my family is eating healthy food. There are no take out meals and only a few restaurants that would suit me. I guess I would consider myself a picky eater. But I like to trust my food and know exactly what I am eating.

In the past 11 years, I have learned how to be a plant-based eater. That means no meat, no dairy, no fish, and no eggs. It is a diet that has suited me well. At the age of 58, I am healthier than I was at 25. It was a lifestyle I embarked upon when I was misdiagnosed with multiple myeloma, a blood cancer (feel free to read all about it in my book, “Dear World, See What I See” available on Amazon).

The recipe below is one of our favorites. It originally came from “The Oh She Glows Cookbook” by Angela Liddon. Because I like things less sweet and without oil, I adapted it to our taste.

Recipe: Cashew Butter Cookie Dough Balls (makes about 15 small balls)

Ingredients:

1½ cups gluten free rolled oats
½ cup almond meal
2 Tbsp. cashew butter, almond butter, sunflower seed butter, or peanut butter (I use cashew)
¼ cup maple syrup (I use less than ¼ cup, but replace the liquid with water)
1 tsp pure vanilla extract
1½ Tbsp. mini dark non dairy chocolate chips (I use Enjoy Life - non dairy chips)

Directions:

Blend oats in a high speed blender until it is almost a fine flour.
In a large bowl, combine cashew butter, maple syrup, vanilla and salt. Beat with a hand mixer until smooth. Add the almond flour and oats. Beat again until combined. Fold in the chocolate chips.
Roll the dough into small balls. Use water to wet your hand in case they are too dry. Place the balls on a plate. Freeze. Store in plastic bags after an hour.

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