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

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

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

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)


  • 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)


  • 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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