No-Bake Almond Butter Oatmeal Bites

Sometimes when you take your favorite cookie recipe and try to change WAY too many ingredients, it doesn’t work out. These little no-bake bites were inspired by a big time “cookie flop.”

The thing about cookie flops is that I don’t mind them all that much – the failed results, although not post-able, still satisfy a sweet chocolate chippy craving. With this particular flop, the best part about my not-perfect cookies was the sweet & nutty “dough” made from oats and almond butter. I couldn’t stop eating it. So instead of trying to make a cookie recipe, I set out to make these no-bake bites instead.

While working out this recipe, I swapped some more ingredients (bye bye flour and brown sugar). Fast forward through multiple batches later and we have yummy no-bake cookie-like bites. The bites are made with toasted oats, flaxseed, coconut, walnuts and delicious roasted almond butter. They’re naturally sweetened with dates and maple syrup.

This recipe makes 12 good-sized round bites. You can double the recipe to make more, but you will need a larger food processor than the small one that I have.

After you process the ingredients together, roll them into balls and chill until firm. Store them in the fridge and try not to keep going back for one more.

No-Bake Almond Butter Oatmeal Bites

 

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Recipe type: snack

Serves: 12 bites

Ingredients

• 1 cup whole rolled oats (not instant)
• 1 tablespoon ground flaxseed + 3 tablespoons warm water
• ¼ cup roasted almond butter
• 2 tablespoons maple syrup
• 3 soft Medjool dates, pitted (or 2 additional tablespoons of maple syrup)
• 2 tablespoons coconut oil
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• ¼ teaspoon sea salt
• ¼ cup chopped walnuts
• ½ cup shredded coconut
• ⅓ cup chocolate chips

Instructions

1. In a medium pan, toast the oats over low heat until just browned around the edges, about 1 to 2 minutes. Remove from the heat and set aside.
2. In a small bowl, combine the flaxseed and warm water and set aside to thicken for about 5 minutes. In a food processor, combine the almond butter, maple syrup,dates, coconut oil, vanilla, cinnamon and salt. Add the flaxseed mixture and blend until smooth.
3. Add the walnuts and pulse until combined. Add the oats and coconut and pulse until combined. Add the chocolate chips and pulse just until evenly incorporated.
4. Roll the mixture into 12 balls and chill until firm, at least 30 minutes. If the dough is too sticky to work with, chill it for several minutes before rolling.
5. Store in an air-tight container in the refrigerator.

Notes

I used these vegan mini chocolate chips. A chopped dark chocolate bar also works great here.

If you're gluten free be sure to use certified gluten free oats.

I used freshly ground roasted almond butter from the bulk section at Whole Foods.

 
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