PB and Oat Bites

I find it interesting that if I present treats like these as “cookies” my oldest son (14) will eat them happily, thinking they are junk food. The toddler doesn’t ask, he just chomps away. So lets call them cookies I think, or better “cookie dough”. Our secret, OK?

PB and Oat Bites

Ingredients:

  • 1 cup old-fashioned oats
  • ½ cup shredded coconut
  • 2 Tbsp raisins
  • 1 Tbsp Chia Seeds
  • 1 Tbsp Hulled Hempseed
  • ½ cup natural peanut butter or favorite nut/seed butter
  • ¼ cup honey (or agave nectar for vegan)
  • 1 tsp pure vanilla extract

Directions:

Add the oats through hemp seeds to a high-speed blender work bowl (used my Ninja) or a food processor bowl. Process until the oats are finely chopped.

Stir the wet ingredients together in a large bowl, add the dry and work together until mixed fully. Scoop out 1 Tablespoon balls and roll gently with your hands. To make into cookies flatten the balls with your palms, press with fork tines if desired. A disher works well for making the balls.

Makes about 21 balls. Refrigerate after making, tightly covered – they taste best after chilling for a couple of hours.

~Sarah

Raw Cookie Dough Balls

I was inspired to make this recipe after seeing a Pin of it. While I didn’t worry about making it truly raw, it is easy enough to do – see the original recipe here (I’d suggest using cacao nibs and not chocolate chips as I did). Sweet and satisfying!

Raw Cookie Dough Balls

Ingredients:

  • 2/3 cup raw almonds
  • 2/3 cup raw walnuts
  • 2/3 cup old-fashioned oats
  • 1/4 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 1/4 cup agave nectar
  • 2 tsp pure vanilla extract
  • 1/4 cup semi-sweet chocolate chips

Directions:

Add the nuts, oats, cinnamon and salt to a food processor or high-speed blender work bowl (I used my Ninja), process until a fine meal.

Add the agave and vanilla, process until thick.

Add in the chocolate chips, pulse a few times to mix in (I left my chips mostly full size).

Form 1 Tablespoon size balls (a Disher works well). Chill for an hour before enjoying, keep refrigerated for long-term storage, tightly wrapped.

Makes about 15 balls.

~Sarah

For The Preggos – Raw Cookie Dough In TWO Flavors

I know, I know…there are those who live on the wild side and eat raw cookie dough. I am though not much of a fan of raw eggs – ever. And while I love raw cookie dough I can never get over the egg thing (stupid mental blocks!) And frankly, eating raw my many vegan cookie doughs isn’t anymore appetizing (flax-seed meal slurry raw? Nooooo thank you!). I had seen recipes for raw cookie dough on Pinterest and adapted two recipes to make small servings. Just enough for 2 servings, to quell the hungries/sweet tooth! Just what a pregnant lady needs, no?

Both doughs were toddler and teen approved as well…..

The batter can be made with butter or for a vegan friendly option, use Earth Balance buttery stick or a favorite butter sub of choice. If you go the vegan route, adjust the salt called for as EB is pretty salty on its own! On the measuring 1/8 teaspoon, I use a set of Pinch Dash Smidgen Measuring Spoons that Kirk bought me awhile back as a present.

Chocolate Chip Cookie Dough

Ingredients:

  • 2 Tbsp unsalted butter or Earth Balance buttery stick
  • 3 Tbsp brown sugar, packed (I used dark)
  • ¾ tsp pure vanilla extract
  • ¼ cup all-purpose flour
  • 1/8 tsp kosher salt (see note about using EB and salt)
  • 2 tsp water
  • ¼ cup chocolate chips of choice

Directions:

Let the butter soften, beat it and the sugar till fluffy in a mixing bowl with a hand mixer. Add the vanilla, flour and salt, beat till mixed in. Add the water 1 teaspoon at a time, until the dough is smooth. Add more or less water as needed for your desired texture. Stir in the chocolate chips by hand.

Store covered in the refrigerator tightly covered.

Sugar Cookie Dough

Ingredients:

  • 2 Tbsp unsalted butter or Earth Balance buttery stick
  • 3 Tbsp granulated sugar
  • 1/8 tsp pure vanilla extract
  • 1/8 tsp kosher salt (see note about EB and salt)
  • ¼ cup + 1½ Tbsp all-purpose flour
  • 2 Tbsp water

Directions:

Let the butter soften, beat it and the sugar till fluffy in a mixing bowl with a hand mixer. Add the vanilla, flour and salt, beat till mixed in. Add the water 1 teaspoon at a time, until the dough is smooth. Add more or less water as needed for your desired texture. I found my dough took a lot of water, yours may depend on your flour.

~Sarah

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