Wednesday, June 20, 2012

raw cookie dough bites

I've been a busy baker, but not a very busy blogger.  Mostly because I have had no camera.  However, I did realize that I wasn't entirely cameraless.  I do have a phone, so I just opted to take some pictures from my phone for the last couple of days.  Now to just get them uploaded right?

These are totally tasty.  I found them fiddling around on pinterest the other day and new I had to try them.  I found them on but I'm thinking they must be elsewhere because I saw the exact same recipe shared by someone from church just the other day.

There is nothing not to LOVE about these cookie dough bites.  They are totally simple to make, raw - as in no cooked or processed ingredients (except probably my chocolate chips, but I'm sure they make raw chocolate chips.  I just haven't invested in any.)  I did change up the directions a bit just because I didn't want to deal with a gummy mess in my blender.  Worked great and easy.  You can make these entirely in the blender or food processor if you so desire.

So if they are so great -on to sharing the recipe.


  • 2/3 cup raw almonds
  • 2/3 cup raw walnuts
  • 2/3 cup raw oat flakes (I used groats which I rolled so I know they were raw.  If you are rolling I found that the 1/2 cup groats I rolled yielded 1 cup of rolled, so you should be fine to just roll 1/3 cup - or just toss 1/3 cup groats in without rolling if your blender can grind them up.)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1/4 cup raw agave nectar
  • 2 teaspoons pure vanilla extract
  • 3 Tablespoons dark chocolate chips or cacao nibs (I used mini semi sweets because it is what I had)
  1. In a food processor or high powered blender, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
  2. Move powder to a bowl and stir in agave and chips (or process them in if you want.)
  3. Roll into balls (I made about 25 and the dough was super sticky, I didn't really roll them.  I jsut kind of put them on the mat.  )  Place them on a cookie sheet lined with parchment or a silpat or other silicon mat.  Freeze until firm.  Store in a tightly covered container in the freezer.  

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