School really pushed its limits (and my limits) this past month. I’m now on spring break so I’m beyond thankful for that. So to kick it off I made some cute little cookie things. They are the perfect size to just… shove in my mouth while I’m adventuring. They are adapted from Minimalist Baker’s 5 ingredient cookies, but I wasn’t in the mood for chocolate (I know… that’s not something you hear often out of my mouth), so I opted for raisins. Big surprise. One could easily add in any kind of mix in: berries, nuts, seeds, chocolate chunks, other dried fruit… anything really.
They are chewy and naturally sweet! The cool thing is that they;re actually really healthy (no refined sugars and only oats and almond meal!) so they could serve as a pre-workout power boost or as breakfast.
Oh, just a side note: I don’t have a food processor, just a handy lil’ magic bullet. This being said, I didn’t process the oats as the Minimalist Baker recipe recommends, therefore the oats were whole in my cookie. I really liked having the whole oats, but it’s a matter of preference (and what tools you have available!). ALSO, if you don’t want then to be balls, just squish them on the cookie sheet before baking to make them more like cookies.
SIMPLE OATMEAL RAISIN COOKIE BALLS: (yields 20)
- 1 cup medjool dates, pitted and soaked for at least 2 hours
- 1 medium ripe banana
- 2 tablespoons nut butter of choice
- 3/4 cup almond meal (ground almonds)
- 3/4 cup rolled oats
- 1/4 teaspoon salt
- 1/3 cup raisins (or mix-in of choice)
Process the dates, banana, and nut butter until smooth.
In a large bowl, combine the oats, almond meal, and salt. Add the date puree to the oats and almond meal and mix until combined. If the mixture is too sticky, add more almond meal or oats one tablespoon at a time.
Add your mix-in of choice and stir until it’s well distributed in the mixture. Cover the bowl and let chill in the fridge for 10 minutes. Meanwhile, preheat the oven to 350F and grease two cookie sheets (I used coconut oil, but one could also use Earth Balance or grapeseed oil).
Once chilled, spoon out 1 tablespoon balls on to the cookie sheets with about 1 inch in between each ball. Bake for 15-18 minutes until lightly golden and slightly firm (Because there’s no eggs in these babies, they can be as under cooked as you want).
Let cool for a few minutes before transferring to an airtight container for storage… if any are left over after the feast.
EASY-PEASY! Much love as the days quickly transition from winter to spring (even though we got 30cm of snow overnight which covered the freshly uncovered brown grass…).