Howdy.
I’m a funfetti cookie dough ball.
Want to eat me?
Well of course you do!
As I was mixing the dough for my Single-Serving Cookie Dough Balls, I saw the sprinkles… So, obviously the sprinkles ended up in the batter. And thus the birth of Funfetti Balls! Oy, that title yields itself to many jokes, none of which are appropriate for this blog. It’s difficult, but I shall censor myself. Boo.
Funfetti Cookie Dough Balls
Based off the recipe for Single-Lady Cookies
- 5 level teaspoons flour (white, oat, or spelt) (18g)
- 1/16th tsp baking soda
- 1/16th tsp salt
- 2 tsp oil or melted butter-type spread
- 1/4 tsp pure vanilla extract
- 1-2 tsp sprinkles or Homemade Sprinkles
- 12 or so chocolate chips
- sweetener (My testers liked 1 tsp brown + 1 tsp white sugar. You can sub coconut sugar or sucanat.)
- 1 tsp milk of choice, or as needed (Don’t use water.)
Preheat the oven to 350 degrees. Combine dry ingredients, then add wet and mix with a fork. Form into three little balls. (Do not smush.) Cook for 8-9 minutes. Take out when still a bit undercooked, so they don’t get hard, and wait at least 5 minutes before trying to remove from tray. Store in a plastic container for soft cookies, or a glass container for crispy cookies.
These would be perfect to throw into a Cake Batter Milkshake.
Oh my gosh… I’ve given up sweets for Lent, but as soon as Easter rolls around, I’m going to have to pop a batch of these in the oven. As for cookie dough – I honestly don’t care what kind it is, as long as I get to eat it!
On a totally unrelated note, I tried your tofu peanut butter frosting today, and it was… well, for lack of a better word, weird. There was a really strong, unpleasant tofu-y aftertaste. Do you think it could be the brand of tofu I’m using? I opted for the cheaper brand instead of mori-nu, but maybe the flavor is different? I was so excited about it, too… 🙁
Hmmm… I really don’t know :(. Because I didn’t taste yours, I don’t know what the weird taste was. Maybe it was the tofu… I’ve served this to omnivores, and they all love it. Sorry I can’t be more helpful.
Those look great!
Hey, so I have been working on things to eat for lunch to work in my meal plan (dietitians sucks lol), but anyways, I was wondering if you had (or could make) a healthy vegan “egg” salad recipe? I was thinking putting that on a english muffin would be easy (and healthy).
Try chickpeas! Just google “vegan egg salad” “chickpeas” and you’ll probably find lotsa recipes. Or just mash chickpeas with egg salad spices and vegan nayo. 🙂
I love funfetti! Sprinkles make everything better. I think my dream cookie dough flavor would be a sugar cookie base with chocolate, butterscotch, and coconut, rolled in graham cracker crumbs.
ZOMG they look so yummy! but i have a few more weeks to wait since i gave up sweets for Lent but when it is, these at the top of my list 🙂
p.s. Katie, you and all of your recipes are pure G-E-N-I-U-S.
Aww 🙂
So festive! I think my ideal cookie dough flavor would have to involve coconut, cranberries, and chocolate:)
These are making my mouth water on my keyboard!
I like you on Facebook and follow you on Twitter!
I had problems with the Samoa babies holding together. It seemed like they were too dry. Suggestions?
Hmm… what type of dates did you use?
I used an 8 oz. bag of dates from Whole Foods. They might be Medjool?
I use the ones from SunMaid (I think they are Delget Noor). They seem much softer than medjools… perhaps soak your dates a little first? Or look for the Sunmaid, because they work really well! 🙂