Coconut Sugar Cookie Bites
Recipe by Danielle Wiens
Ingredients
10
Serves
20
These cookie bites are the answer to your sweet-tooth cravings. Pairing lots of fibre with healthy fats provides sustained energy that will keep you feeling satiated. They are perfect for freezing, so you can always have a healthy snack on-hand.
Dessert
Vegan
Ingredients
1/3cup
Coconut Butter
3Tbsp
Coconut Oil
1tsp
Vanilla Extract
1cup
Chickpeas
1/4cup
Rolled Oats
1-2Tbsp
Water
1/2cup
Shredded Coconut
1/4cup
Cacao Nibs
1/4cup
Coconut Sugar
1/2tsp
Pink Salt
Instructions
1
Over low heat, melt coconut oil and coconut butter. Remove from heat and mix in vanilla extract.
2
Add cooked chickpeas to a blender or a food processor. Pulse until fine. Some small chunks may remain but the chickpeas should be essentially crumbs. Remove and set aside in a mixing bowl.
3
Pulse oats in a blender or food processor until a fine powder, similar to flour, forms. Remove and add oat flour to the same bowl as chickpeas.
4
Slowly fold the coconut oil and butter into the chickpea oat blend. Slowly add a few teaspoons of water at a time, until dough-like consistency is met.
5
Add in the remainder of ingredients and stir again.
6
Using a spoon, or a medium cookie scoop, take about 2 tbsp of the dough at a time and work it into a ball. Repeat this step until all the dough is used. Refrigerate bites for 2 hours minimum. Then transfer bites to an airtight container. Keep up to 2 weeks in the fridge.
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More Recipes by Danielle Wiens
Dani has been interested in nutrition since she was a child, and had her first experiences with diet-related health issues. This introduction sparked a passion that culminated in formal education and in 2018 she graduated from the Institute of Holistic Nutrition. Since then she has focused on working in the food industry as a recipe developer, menu designer, copywriter, and nutrition consultant. Dani continues to work with food, bringing her personal perspective on nutrition to all she does.
