This gorgeous, red Christmas Cookie Dough is perfect for the holidays -- it's easy to make, easy to share, and easy to fall in love with. It's completely grain-free (which means it's also gluten-free), dairy-free, vegan, annnnnnnnnnnd it has a hidden (or not so hidden) veggie that gives it that beautiful intense color.
The deep red color is from... beets, of course! We love beets because:
- they aren’t expensive
- they're one of the sweetest vegetables
- they're super versatile
Beets are one of those foods that most people either love or hate. They can have a distinctive taste (ehem, Dear Hubby thinks they taste like dirt), but you can minimize this by doing a few simple things: 1) make sure you peel the beets completely and 2) roast them with a dollop of coconut oil.
The roasting brings out the sweetness of the beet and removes a lot of the earthiness. Once roasted, they can be added in to so many things! (We love them in hummus, salads, tacos, and even popsicles!)
Your hands will get a little messy rolling them into perfect little balls. But, it's totally worth it! I like to store them in the freezer and take a few out whenever I'm craving something sweet. Or you can make them ahead of time for a holiday party. No one will believe they're eating beets!
We’ve made these 3 times in as many weeks, and everyone absolutely loves them: Babycakes, her teachers, her friends, and even her beet-hating daddy. So if you don’t think you like beets, you should definitely try this recipe… and surprise yourself with how good they are!
The Perfect Winter Lunch:
- Honey Smoked Salmon Bites -- 34 Degrees' Natural cracker topped with whipped cream cheese, organic apricot jam, and honey smoked salmon
- Pomegranate -- such a perfect winter superfood!
- Baby Carrots
- One Christmas Cookie Dough Ball (recipe below!)
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This conversation is sponsored by Silk. The opinions, recipe, beautiful food photography, and text are all mine.
Christmas Cookie Dough Balls
Christmas Cookie Dough Balls --- that you can eat raw because there's no eggs! // via Nosh and Nourish
NOTE: You can also bake these into regular cookies, instead of just eating the dough on its own. If you prefer actual cookies, flatten the balls onto a cookie sheet. Then, bake them for 20 minutes at 375 degrees, or until lightly browned.
- Preheat oven to 425 degrees.
- Cut off the beet bulb and peel it. Your hands WILL get pink!
- Put the beet in a baking dish and top it with 1 tsp of coconut oil. Roast it in the oven for 45 minutes, then let it cool. You can speed up the cooling process by putting it in the fridge or even the freezer for a few minutes.
- Combine the roasted beet, the organic strawberry jam, the coconut sugar, olive oil, cashewmilk and the vanilla extract in a high powered blender. Blend until smooth. Pour the mixture into a medium mixing bowl.
- Add in the dry ingredients to the blended mixture: almond flour, coconut flour, sea salt, and chocolate chips. Stir until mixed completely.
- Put the dough in the fridge for 30 minutes, then take it out and roll 1.5 inch balls.
- Enjoy! And store any leftovers in the fridge for up to 3 days, or the freezer for up to a month.
Yields 30 Balls