There wasn’t much direction with flavor when I started testing for this recipe, but they ended up tasting just like an oatmeal cookie.. and who would be mad about that? These glazed oatmeal cookie bites 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.

Prep Time 10

Servings 12 balls

Equipment

1 food processor

Ingredients

8 large medjool dates (pitted)
½ cup walnuts (unsalted)
½ cup cashews (unsalted)
½ cup rolled oats
½ cup small coconut flakes (unsweetened)
2 tbsp ground flax meal
⅓ cup cacao nibs (or mini choc chips)
½ cup melted coconut oil
½ tsp cinnamon
¼ tsp vanilla extract
¼ tsp sea salt

Instructions

Combine nuts, oats, coconut flakes, spices, and salt into food processor and pulse until mixed together.
Add in dates and pulse again.
Pour in the rest of the ingredients (using only ¼ cup of the coconut oil) and pulse until a sticky dough-like mix develops. Add 1 tbsp of water at a time if it needs help coming together. 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 the other ¼ 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!