Coconut Oatmeal Chocolate Chip Cookie Dough Energy Balls Food
COCONUT OATMEAL CHOCOLATE CHIP COOKIE DOUGH ENERGY BALLS
No-baking required for these chocolate chip cookie dough balls! Simply melt, mix, chill and roll the little energy bites into the most flavorful guilt-free treats! Made with natural whole grain ingredients!
Provided by Danielle Fahrenkrug
Categories Snack
Time 30m
Number Of Ingredients 11
Steps:
- Melt the coconut oil in the microwave for 30 seconds in a medium size bowl. Add the rest of the ingredients except the chocolate chips and mix to form a dough. Let it cool slightly then add the chocolate chips (cooling prevents the chocolate chips from melting). Chill for about 5 minutes in the refrigerator.
- Line a baking pan with parchment paper. Roll the dough into 1 inch balls and set on the parchment paper. Chill to harden for about 15 minutes and then store in an airtight container in the refrigerator.
OATMEAL COCONUT CHOCOLATE CHIP COOKIES
Make and share this Oatmeal Coconut Chocolate Chip Cookies recipe from Food.com.
Provided by KisaJ
Categories Drop Cookies
Time 34m
Yield 48 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325F.
- Beat butter and sugars together at High speed until fluffy.
- Add eggs and beat on medium speed until blended.
- Beat in vanilla, baking soda and salt until mixed in fully.
- Add flour and mix at low speed until blended.
- Stir in oats, coconut and chocolate using spoon.
- Arrange in mounds on baking sheets. Pat down if desired.
- Cook 12-14 minutes.
- Cool one minute before transferring to cooling rack.
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- Place 1 cup pecans in a mini food processor (we like to use the smallest, “mini” container in our Ninja processor set). Process, scraping sides occasionally, until the butter is the consistency of natural peanut butter. You should end up with approximately 1/2 cup of pecan butter.
- Place pecan butter in a medium bowl and add oats, flax, honey, brown sugar, vanilla, and salt. Stir to combine.
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- Process nuts: Place coconut, almonds and cashews into food processor fitted with the S-blade and pulse until everything is chopped into small pieces. Place nut mixture in a bowl and set aside.
- Process dates: Put dates into the food processor and pulse until a paste forms. The dates will probably form into a sticky ball. If they do, break about the ball a bit with your hands.
- Add remaining ingredients: Add nuts and coconut back into the processor with the dates and pulse until well combined. Add chocolate chips and pulse a few more times, until they’re just incorporated.
- Form balls: Once mixture is combined, use your hands (or a cookie scoop) to scoop and form the dough into balls, using about 1 Tablespoon of dough for each ball. Enjoy right away or store for later.
COCONUT OATMEAL CHOCOLATE CHIP ENERGY BALLS RECIPE
From thesavvyspoon.com
Cuisine AmericanEstimated Reading Time 4 minsCategory SnackTotal Time 5 mins
- In a mixing bowl, combine all ingredients except the mini chocolate chips. Use a rubber spatula or clean, damp hands to mix. If mixture feels to dry, add a little more peanut butter!
- Form balls by using a 1 1/2" cookie scoop or a round tablespoon. With damp hands, scoop out mixture then roll into a ball. Place onto cookie sheet or rack lined with parchment paper, then continue to form all balls.
- If adding chocolate drizzle, set up a saucepan with 2" of water over medium low heat. Place a glass mixing bowl in the pot, making sure the bottom of the bowl doesn't get too close to the water. Pour in 1/4 cup mini chocolate chips and coconut oil and stir occasionally with spatula until melted.
- Use a spoon to drizzle melted chocolate over energy balls! Let chocolate harden for 10 minutes or more before putting energy balls into airtight container and into refrigerator. Will keep for 1 week in fridge or up to two months in the freezer!
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