Vegan Cookie Dough Balls
Ingredients:
½ cup vegan margarine (1 stick Earth Balance)
¾ cup packed light brown sugar
¼ tsp salt
1 tbsp pure vanilla extract
2 tbsp filteredwater
1 ¼ cups all-purpose flour
16 oz semisweet mini chocolate chips (dairy-free) - two 10 oz bags of Dairy Free Chocolate Dream chips with leftover chips!
3/4 tspSugar In The Raw
3/4 tsp Himalayan pink salt
Serves: 16 cookie dough balls
Steps:
1. Using a mixer or by hand, mix margarine, brown sugar, salt, vanilla, and water together in a medium mixing bowl until combined. Then add flour until combined. Fold in 1/3 cup chocolate chips (add a third of the chips, stir the dough, add the second third, stir the dough, then add the last third and stir the dough).
2. Put plastic wrap over the bowl of dough and refrigerate for 1 hour. Put parchment or waxed paper on baking sheets or other flat surfaces - make sure that these will fit into your freezer! I had to find a smaller flat surface (okay, it was a Daiya pizza box) and tape wax paper to it at the last minute.
3. Roll chilled dough into 1-inch balls with your hands and place on prepared surface so that the balls aren't touching. Put sheets into the freezer for 15 minutes and scoop remaining dough from bowl into your mouth.
4. Melt the remaining chocolate chips. If using a microwave put the chips into a microwave-safe bowl and cook on high power for 45 seconds, then stir. Chocolate may be melted but will retain the original chip or square shape - be sure to poke with a spatula to check if truly ready!
5. Mix Himalayan sea salt and Sugar In The Raw in a small shallow dish.
6. Remove balls from freezer and dip into the melted chocolate to cover using forks or toothpicks. When done coating with chocolate put balls back on the wax paper covered surface and sprinkle sugar/salt mixture lightly on top of the balls. Put in the freezer for another 20 minutes.
6. Remove and enjoy.