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Glazed Oatmeal Cookie Bites

I swear the best things come out of my kitchen when I’m messing around, without any pressure, recipes, or people in sight. It’s when I can get fully into the zone that things flow easily (so much so that I often forget to write things down). So let’s just say this recipe was another “happy accident”. I was headed off on a short day trip with a few girlfriends and decided to whip up something to snack on in the car (aka- something to hold us over from hanger, because that’s never a good situation). I threw a bunch of things into my food processor and ended up with these delicious bites!

There wasn’t any real direction with flavor when I started, but they ended up tasting just like an oatmeal cookie.. and who would be mad about that? They pack a ton of flavor, light sweetness, and so much health. Healthy fats, fiber, protein, antioxidants.. the list could go on! They’re the perfect breakfast on-the-go, midday snack, or light dessert.

I used cacao nibs because I like the slight sweet/bitter flavor (and they’re also nutritional powerhouses!), but you can absolutely use regular chocolate chips if that’s what you’re feeling.

oatmeal cookie bites oatmeal cookie bites

INGREDIENTS:

(makes around 12 bites)

2/3 cup packed, pitted dates (about 7-8)
1/2 cup walnuts, unsalted
1/2 cup cashews, unsalted
1/2 cup rolled oats
1/2 cup coconut shreds, unsweetened
2 tbsp flax seeds
1/3 cup cacao nibs
1/4 cup coconut oil
1/2 tsp cinnamon
1/4 tsp vanilla
1/4 tsp salt

plus: 2-4 tbsp water

*extra coconut oil for glaze*

TO MAKE:

Combine everything besides cacao nibs and water into food processor. Mix until fully combined, scraping down once or twice.

Add in the cacao nibs and pulse a few times to combine.

Pour in a little water at a time and process until it forms a sticky, dough-like consistency. You’ll have to scrape down a couple of times. The longer you process and the more water you add, the smoother they will be. This part is up to you!

Roll into bite sizes and put in the freezer for at least 15 minutes.

Melt 1/4 cup coconut oil into a bowl. Roll the bites into the oil and freeze again for at least 5 minutes. Eat or store in the fridge for up to 3 weeks in an airtight container!

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