We were needing a new snack around here and I came across a recipe in my Clean Eating Magazine for these cookie balls. I ended up changing it up a bit so they weren’t too sweet and now I’ve been making these once a week! They’re perfect to grab if we’re hungry and running out of the house or sometimes I have one after dinner if I’m still a little hungry. The recipe is very customizable, play around with it!
| Prep Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
balls
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Ingredients
- 1 1/2 cups oats I get organic, gluten free and sprouted oats
- 1/2 cup unsweetened coconut flakes
- 2 tbsp coconut oil
- 1/2 cup unsweetened peanut butter Can use any nut butter of your choice!
- 2 tbsp raw honey
- 1 1/2 tsp pure vanilla extract
- 1/2 cup mini dark chocolate chips
Ingredients
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Instructions
- Pulse oats and flaked coconut in a food processor until ground up well. Add coconut oil, peanut butter, honey, vanilla extract and stir until the mixture comes together in food processor. Add the chocolate chips and pulse for a few seconds until all combined.
- Form 1 tbsp dough into a tightly packed ball with your hands. Place on parchment-lined baking sheet or plate. Continue with remaining dough. Chill in the refrigerator until firm, about 1 to 1.5 hours.
- Optional: Roll them in coconut or cacao before putting in the fridge. (I just leave them plain)
- Store in fridge in an airtight container!
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