celestialgldfsh (celestialgldfsh) wrote,
celestialgldfsh
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Bready or Not: Biscoff/Nut Butter Truffle Bites in Chocolate Chip, Snickerdoodle, or Ginger Snap

It's summer. It's hot. It gets hotter if you have the oven on for hours as you bake. So! How about a sweet something that can 1) Be made as a healthy version, 2) Makes a small amount so you're not inundated with sweets, and 3) Can be frozen to make it last longer, and 4) Is easily modified to taste like different kinds of cookies?



Of course, if you looked at point #1 and know the first ingredient mentioned in the title, you can ascertain I went with an *ahem* less healthy version for this chocolate chip version. That's because Biscoff Spread (also sold as Speculoos at Trader Joes and elsewhere) is, essentially, pureed cookies blended with oil and crack cocaine to make a peanut butter-consistency paste. It can also be used just like peanut butter in various baked or non-baked goods.

You can make these even healthier with almond or other kinds of nut butter. The Snickerdoodle and Ginger Snap versions pictured below use almond butter. As the original recipe notes, this can be made gluten-free by using coconut flour and carob chips.

If you don't keep ground flax seeds around, give it some thought. They are loaded with omega-3s and are super healthy. I like to add a tablespoon to smoothies or as yogurt topping; it has a subtle, nutty taste. It's cheap if you can buy it in bulk as meal or grind the flax seeds yourself.

#2: Depending on how you divvy the dough, this only makes 12-18 truffles. Enough to fulfill your sweet tooth without going crazy.

#3: These suckers FREEZE. Just make them into balls, place them on the wax paper, and stick them in the freezer. Once they are solid, drop them in a freezer bag and keep them stashed away. They thaw super-fast--if you make teaspoon-size truffles, stick them in the fridge, and within 10 minutes they are soft enough to eat. In your hand, they are soft enough to eat within five minutes.

#4: This is a Special Edition of Bready or Not, as it not only has a modifiable recipe, but also comes in three versions!

Recipe modified from the version at Momables.

Chocolate Chip Cookie Dough Bites

1/2 cup creamy Biscoff Spread OR creamy almond butter OR other nut butter
1/4 cup, plus 1 tbsp honey or maple syrup
1/2 tsp vanilla extract
1/4 cup, plus 1 tbsp all-purpose flour OR coconut flour
3 tbsp ground flax seed
1/4 tsp sea salt
1/4 cup mini chocolate chips or carob chips

Place all but the last ingredients together in a small mixing bowl. Blend together. Add in chocolate chips, stir again. If it's too wet, add a little more flour; if it's too dry, knead in a teaspoon of water. Using a cookie scoop or tablespoon, dole out dough onto a wax paper-covered small cookie sheet. Roll in hands to smooth out.

Refrigerate at least 30 minutes before eating. Keep chilled. Makes 12-18 truffles.



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I found variations on this recipe over at The Nourishing Home. Since all of the steps are posted above and pretty straightforward, I'll just list the ingredients below. I did modify the Snickerdoodle recipe to add one more ingredient, because a Snickerdoodle isn't a Snickerdoodle without the taste of cream of tartar.



Snickerdoodle Truffle Bites

1/2 cup Biscoff Spread OR creamy almond butter OR other nut butter
1/4 cup, plus 1 tbsp honey or maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup, plus 1 tbsp all-purpose OR coconut flour
3 tbsp ground flax seed
1/4 tsp sea salt
1 pinch cream of tartar

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These really do taste like nutty ginger snaps. The ginger taste carries a little heat when these are fresh, but it mellows after they meld for a while. Therefore, if you want stronger flavor, up the ginger amount.



Gingersnap Cookie Dough Bites

1/2 cup Biscoff Spread OR creamy almond butter OR other nut butter
1/4 cup, plus 1 tbsp raw honey OR maple syrup
1 tsp vanilla extract
1 tsp molasses
1 tsp ground ginger
1/4 cup, plus 1 tbsp all-purpose OR coconut flour
3 tbsp ground flax seed
1/4 tsp sea salt

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OM NOM NOM
Tags: bready or not, cookies, non bake
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