Bready or Not: Chocolate Chip Cookie Dough Breakfast Bites

Posted by on Jan 21, 2015 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier | Comments Off on Bready or Not: Chocolate Chip Cookie Dough Breakfast Bites

I present to you a healthy, delicious breakfast option that just happens to taste like cookie dough. OH YEAH.

Cookie Dough Breakfast Bites

A while back I shared my recipe for Maple Energy Bites. Now it’s time to share the cookie dough version. It’s very simple. Throw ingredients in a high-powered blender. Form into bars or balls. Stash in the fridge. Eat.

Cookie Dough Breakfast Bites

You can use any kind of nut here, really, or a combination of nuts, but cashews will be the closest to cookie dough. They have that natural buttery taste. The dates add sweetness and also act as a binding agent. I add cinnamon, but you can sprinkle in whatever flavors you want and make it more like a spice cookie.

I usually eat two or three for breakfast. They are great before a work-out. They also will keep for upward of two weeks in a sealed container in the fridge.

Healthy cookie dough. This is totally a thing.

Cookie Dough Breakfast Bites

Bready or Not: Chocolate Chip Cookie Dough Breakfast Bites

Easy no-bake breakfast bites that are a lot like Lara Bars.
Course: Breakfast, Snack
Keyword: chocolate, gluten free, no bake
Author: Beth Cato

Ingredients

  • 2/3 cup dates chopped, medjool best
  • 1 cup cashews
  • big pinch cinnamon
  • 1 teaspoon vanilla
  • 2 Tablespoons mini chocolate chips
  • water if needed

Instructions

  • In a bowl, combine all of the ingredients but the chocolate chips and water. Pour 1/3 or 1/2 the mix into a high-powered food processor or blender. Pulse. Stir it with a spoon or spatula--it will be thick and gum up the machine. Pour the blended mix out, then add in more of the nut-date blend until everything is mostly blended. It's okay to have some chunks. Add the mini chocolate chips.
  • Squeeze the mash between your fingers. If it doesn't want to stick together, stir in water by 1/2 teaspoon until it's cohesive.
  • You can shape them in two ways. Use a tablespoon scoop to form a ball, then compress them with your hands to tighten. Or, make bars. Place a sling of parchment paper in a bread pan. Pour the mash in. Compress as tightly as you can. Remove using the sling and cut to preferred size.
  • Keep stored in covered dish or closed baggie in fridge. Makes about 9 tablespoon-sized balls or 7 bars. Will keep for upward of 2 weeks.

OM NOM NOM!

     

    Cookie Dough Breakfast Bites