Tim and I don’t fight a lot, but we have these “silent” arguments that are ongoing. For example, I like to open the blinds in the bathrooms (just a little) to let light in for my plants. EVERY time he goes in there he closes them, and I mean every….time…. soooo, I come peeking around the corner only to open them… for him to close them again. Keep in mind that on the other side of the window is TREES!
Another one is- although I’m always cold, (unless its the middle of summer), I don’t like dry heat. So I turn the heat down, and he turns it up. I turn it down and he turns it up, and all through the winter it goes on and on haha.
Another silent, not so silent fight is cookie dough. I make oatmeal chocolate chip cookies weekly for the kid’s lunch. I almost always save him a big spoon full to eat because I know how much he loves cookie dough. He loves it more than the cookie itself!
I have to admit, I feel like a good wife setting him that big heaping spoonful aside, but as soon as turn my back he’s scooping out more….then….
after I pop them into the oven, if I turn for only a minute, he opens the OVEN door and grabs the cookie dough off the cookie sheet and pops the cookie dough in his mouth, I mean, what the heck!
We have big laughs over it, but I end up making half the amount of cookies after all the dough he eats.
That’s when I thought I need to make raw cookie dough bites, and I needed it to taste like the real thing. He even asked how I would do that without egg, well, I have my ways. Most of the time he’s better off not knowing what’s in what I make. I knew that if I tried to make them gluten-free or with no sugar it just wasn’t going to be the same, and that would defeat the purpose.
I did my best to make them as healthy as I could and it still is what he expected them to taste like, and we love them!
Raw Cookie Dough Bites
- 4 Tbsp refined coconut oil softened
- chia egg 1/2 tsp chia seeds mixed with 2 tbsp filtered water
- 1/4 cup sugar + 1 Tsp maple syrup
- 1 tsp real vanilla extract
- 1 cup unbleached flour
- 1/2 cup oats
- 1/4 tsp pink salt buy pink salt here
- 1/2 chocolate chips buy vegan chocolate chips here
- 1/2 cup pecan or walnut pieces optional
- In a mixing bowl, with a whisk, mix together the first four ingredients. (make sure the coconut oil is soft like soft butter would be.) To make chia egg mix chia seeds and water in a small bowl and let set a couple of minutes until chia seeds began to gel.
- With a wooden spoon mix in flour, oats, salt, chocolate chips and nuts.
- Once everything is mixed well, use a melon baller to scoop out even amounts on a cookie sheet. You could also use a spoon.
- Depending on the consistency you like, and the temperature of your kitchen, you can refrigerate or keep at room temperature. I store in fridge in baggies.
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