These Healthy Oatmeal Raisins Cookie Dough Bites taste just like an old-fashioned oatmeal raisin cookie that decided on a lifestyle change. These are the new and improved version. Since they’re made without refined sugar, they are gluten-free, require no baking and packed with filling protein.
You not only get your cookie craving satisfied in the most delicious way, but you also get the health benefits of all the ingredients.
I love to make a double batch of these and then pop them in the freezer. They don’t contain much liquid so you can eat them straight out of the freezer, no problemo. They are just as delicious and will last even longer if stored in the freezer.
Mid-afternoon is the time of day I begin to crave something sweet. I am hitting the afternoon lull and my body instantly craves some sugar as a pick-me-up. The problem is that if you eat a regular sugary treat you then have a blood sugar spike and then crash. Leading to more exhaustion and you’ve also toppled over that first domino. Which leads to the next. Either more sugar or salt.
You may have realized you go from salty to sugar cravings.
That is why these oatmeal raisins cookie came to life.
They taste just like an oatmeal raisins cookie but all whole foods, plant-based ingredients, and very healthy for you. These are the perfect solution when you are craving a cookie.
I use a food processor for this recipe.Print
These Healthy Oatmeal Raisins Cookie Dough Bites taste just like an old-fashioned oatmeal raisin cookie with no refined sugar, no baking and is gluten free.
⅓ C raw almonds
⅓ C raw cashews
½ tsp ground cinnamon
Pinch sea salt
⅓ C steel cut oats, raw
⅔ C rolled oats
8 medjool dates, pitted
⅓ C toasted walnuts*
⅓ C raisins
Add the almonds, cashews, cinnamon and salt to the food processor and process until a paste is formed. This will take several minutes, up to 5. You want it to get smooth and create a nut butter.
Add the steel cut oats and process 3-4 more minutes. Add the rolled oats and process 3 more minutes. Add the dates and process until they break down and it looks like wet sand. This will take about 3 minutes.
Take a small pinch of the dough and give it a taste. When you pinch it together it should stick together and it will taste delicious.
Add toasted walnuts and raisins. Now you will only pulse, quick bursts about 5 times. Unless you do not want chunks of raisins and you want them completely mixed in and chopped to tiny bits. I have done it both ways and each is equally delicious. If you want them to look like the picture above then only do the 5 pulses.
This recipe makes 12-15 balls, depending on how large you make them.
*Note: Turn on the oven to 350 F and add ⅓ C chopped walnuts. Do not preheat. Add walnuts immediately and set a timer for 5 minutes. Once the timer goes off, turn off heat. Continue assembling the recipe leaving the nuts in the oven until ready to add them.
TIP: If you do not have raw almonds or cashews on hand you can sub ⅔ C almond butter instead.
What is your favorite type of cookie? Let me know in the comments and I may make those next!