½cupalmond butter (or any nut/seed butter you like--see notes)
½cupmaple syrup
¼cuphemp seeds
1teaspoonpure vanilla extract
¼teaspoonfine sea salt
¼teaspoonground cinnamon
½cupfine shred unsweetened coconut, for coating, optional
Instructions
In a high-powered blender or food processor, blend the coconut and oats into a fine powder. Add the currants and chocolate chips, and blend again to chop.
Pour the coconut mixture into a large bowl. Add the almond butter, honey/maple syrup, hemp seeds, vanilla, salt, and cinnamon. Stir until evenly combined. Place the oatmeal cookie “dough” in the freezer to firm up for 10 minutes.
Using a 2 teaspoon-sized portion, scoop the dough, rolling between your palms to create a ball. Roll each ball in fine coconut shreds, if desired. The coconut coating acts as a barrier from the wet cookie dough texture. Place in a freezer-safe container. Store oatmeal cookie bites in the freezer for up to 2 months. Let the oatmeal cookie bites stand for a minute or two at room temperature before eating.
Equipment
Food Processor
Recipe Notes
Reprinted from The Minimalist Kitchen by Melissa Coleman
I pretty much followed Melissa’s recipe to a tee aside from switching up the nut butter (peanut butter forever) and using maple syrup instead of honey.
I would just make sure that whatever nut/seed butter you use, make sure that it’s fluid and drippy. None of that dry, hard, bottom-of-the-jar stuff ;)
I used the Enjoy Life mini chocolate chips so that i could just stir them in at the end.
Vegan oatmeal cookie bites are the perfect no bake snack. Made with wholesome oats, coconut, hemp, nut butter, and pure maple syrup. These are great to have on hand for a wholesome sweet snack throughout the week.