Oatmeal “Raisin” Cookie Dough Bites

June 20, 2011 at 10:41 pm 7 comments

I am a big snacker, especially around mid-afternoon when my “snack attack” starts. I don’t necessarily crave carbs and sweets in the morning but after lunchtime, I know I am in trouble when the the cravings hit. Instead of snacking on actual cookies everyday, it’s nice to have a healthy snack I can whip up quickly when needed. I adapted this recipe from Angela’s Raw Cookie Dough Bites over at Oh She Glows based on the ingredients I had on hand. You could easily double or triple the batch if needed.

For a more dessert-like snack, dip these in melted chocolate for a “raw or no-bake truffle”. The combinations are endless for these cookie dough bites, here are a few that would be yummy in addition to my oatmeal “raisin” flavor if you’d like to switch up the ingredients:

– Chocolate covered cherry cookie dough bites (replace prunes/raisins with dried cherries, add couple Tbsps of chocolate chips, eliminate cinnamon)

– Molasses-Ginger cookie dough bites (replace prunes/raisins with 3-4 dates, add a tbsp of chopped crystalized ginger and replace honey with molasses)

– Peanut butter chocolate dough bites (replace prunes/raisins with 3-4 dates, eliminate cinnamon, add a couple Tbsps of chocolate chips/chunks, replace 1/2 of cashews with peanuts)

– Coconut Chocolate dough bites (replace prunes/raisins with 3-4 dates, eliminate cinnamon, add a couple Tbsps of chocolate chips/chunks, replace 1/2 of oats with coconut flakes)

Oatmeal “Raisin” Cookie Dough Bites

Ingredients

1/4 cup gluten free oats
1/3 cup + 1 Tbsp cashews
2 tsp ground flaxseed (or more oats if you prefer)
5 prunes, chopped or 3 Tbsp raisins (fruit needs to be moist instead of dried and shriveled, can soak in warm water and drain, if needed)
3/4 tsp gluten free vanilla extract
1/8 tsp sea salt
1/4 tsp ground cinnamon
1 -2 Tbsp honey to taste (agave for vegan)
a dash of non-dairy milk if too dry*

Chocolate Coating (or melt chocolate or carob chips if you want a sweeter coating), optional

4 Tbsp cocoa powder
2 Tbsp coconut oil, in liquid form (place oil in small bowl and sit bowl in hot water bath until melted)
6-8 drops of vanilla creme stevia or to taste
sprinkle of sea salt, optional

Directions

1. In a food processor, process the cashews, oats and flaxseed until a fine crumble. Then add in the remaining ingredients except milk and process until forms a paste or ball. If too dry (will depend on how dry your prunes/raisins are), add a dash of milk at a time until forms desired consistency. If mixture is too wet, add a tsp at a time of flaxseed or more oats.
2. Roll into balls and enjoy immediately or refrigerate. If coating with chocolate, line a baking sheet with parchment paper or aluminum foil and stick dough balls with toothpicks and set aside.
3. In a small bowl, mix cocoa powder, coconut oil and stevia until well combined and forms a liquid chocolate. Dip and roll the dough balls in the chocolate and place onto baking sheet. Sprinkle with sea salt if using and repeat until all dough bites are covered. Freeze for 1 hour to set and enjoy!

Everything is better covered in chocolate, right?

Entry filed under: Dessert, Gluten Free, Refined Sugar Free, Sides and Snacks, Vegan. Tags: , , , , , , , .

Easy Rice Cooker Artichokes with Vegan Dip Turkey Meatballs with Spinach Sauce over Pasta

7 Comments Add your own

  • 1. Jen  |  June 21, 2011 at 8:27 am

    Oatmeal cookies are probably my favorite flavor. And these have raisins AND chocolate in them…one of my favorite combinations! Obviously, these are perfect for me and I should bookmark this page right now. You post the best gluten-free recipes!

    Reply
    • 2. naturalnoshing  |  June 21, 2011 at 1:01 pm

      I love oatmeal raisin too : ) Thanks for your sweet comment, you made me smile!

      Reply
  • 3. Ice Cream Cake Ball Bombes « Natural Noshing  |  July 2, 2011 at 10:06 am

    […] The base or center was my no-bake oatmeal “raisin” dough bites dipped in chocolate, SO Delicious coconut milk ice cream as the outside layer and rolled in […]

    Reply
  • 4. alani  |  February 5, 2012 at 3:04 pm

    i dont know how you do it. you must be magic. these are SOOOO good! the only problem i had was that the batch came out too small…had to quadruple it because i ate the first batch before they even got out of the food processor. i love you!

    Reply
    • 5. naturalnoshing  |  February 7, 2012 at 12:46 pm

      Awww you made my day Alani! I love you too🙂 The batter is SO addicting…I would up eating half of it as well before shaping them into balls!

      Reply
  • 6. Speedy Sweets N’ Snacks « Natural Noshing  |  April 19, 2012 at 6:02 am

    […] Roasted Chickpeas Protein Nut Butter Balls  Oatmeal Raisin Cookie Dough Bites  Chocolate Avocado Pudding 3-Ingredient Elvis Soft Serve Ice […]

    Reply
  • […] est venue d’une recette de bouchées à l’avoine du blog Natural Noshing et de celle des biscotti au sarrasin du blog Pas à Pas. La présentation […]

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Enter your email address to subscribe to Natural Noshing and receive notifications of new posts by email.

Join 986 other followers

Recent Posts

Categories

Certified Yummly Recipes on Yummly.com
my foodgawker gallery

Visit naturalnoshing on dishfolio.com
Secret Recipe Club

%d bloggers like this: