The next raw dough I’m sharing is sugar cookie dough. It has a milder flavor than most of my raw doughs and is sweetened with honey so it has slight floral notes (the flavor notes depend on the kind of honey you use…I like to use local raw honey not only for its flavor but also for its health benefits). If you want to really bring out the honey’s floral essence, you can flavor the dough with Fiori di Sicilia (an extract with citrus essence and vanilla extract), rose essence, lavender essence, or even almond extract. And if you want it to taste more like traditional sugar cookie dough, you can sweeten it with pure cane sugar and flavor it with vanilla extract. Either way you really can’t go wrong.
A friend asked me to make a raw dough for her baby shower so I thought the best way to serve it to a crowd would be in truffle form. (And what delicious truffles they made…which got me thinking how delicious they would be dipped in chocolate like real truffles! Maybe next time… ;) ) Anyway, the baby shower was the reason for the pretty pink and blue decorations, but these are super easy to customize just by using any colors you like.
(Yield: 2 small servings)
4 TB raw, unsalted nuts (I’ve found that the following work well: cashews, blanched almonds, or shelled sunflower seeds…my favorite is cashews for this dough)
5 TB rolled oats
1 TB honey (or 1 TB pure cane sugar)
1/2 tsp pure vanilla extract (or whatever extract you like)
1 tsp coconut oil
Milk (any kind you like, such as cow’s milk, rice milk, soy milk, coconut milk, etc.)
Assorted sprinkles to decorate the top, if desired
In a food processor, process nuts until they look like fine, moist crumbs. Add oats and process until oats are very fine; pulse in honey (or sugar) and salt. Pulse in vanilla and coconut oil, then while still processing, add a little milk at a time until it forms a ball of dough; if desired, divide dough into 4 pieces and roll into balls. Chill 1-2 hours (so the flavors can blend). If desired, decorate the tops with assorted sprinkles before serving.