When I was a kid, one of my favourite things to do when friends came over was baking. We’d make cookies, cupcakes, and birthday cakes, starting in my Easy Bake Oven and finally graduating to the real regular-sized oven in our kitchen. I could make Betty Crocker Super Moist delights with my eyes closed, and there was never a spare lick of batter left in the bowl.
As far as cookies go, if you can believe it, the standard (but oh so delicious) chocolate chip cookie wasn’t one made very often because of my mum’s allergies to nuts and chocolate. Every Christmas my mum, sister and I would bake a gingerbread-like cookie recipe given to us years ago from a German friend, but outside of that, oatmeal raisin cookies were the most popular.
I’m all about quality control in the kitchen, and as a kid, I took this seriously during my oatmeal raisin cookie making. Like many other cookies, I was more about the dough than the baked cookie itself, because if the dough doesn’t taste right, it’s not going to magically taste amazing when it comes out of the oven, right? That was my logic anyway. Thankfully I never got salmonella from the raw eggs, bu tif you add up all those bites of unbaked dough, I certainly consumed my fair share.
In the name of having your cookie dough and eating it too, I figured vegan no-bake Oatmeal Raisin Cookie Dough Protein Bites were in order. They’re egg-free, and as long as you’re using certified gluten-free oats, gluten-free too. And of course, if raisins are the reason you have trust issues when it comes to chocolate chip cookies, you can swap chocolate chips instead. ?
Made with gluten-free oat flour and naturally sweetened with maple syrup and dates, these vegan no-bake Oatmeal Raisin Cookie Dough Protein Bites make a great healthy and portable snack.
- 3/4 cup gluten-free rolled oats, divided
- 1 tsp chia seeds
- ½ cup chopped pitted Medjool dates, soaked in warm water for about 5 minutes
- 1/4 cup vanilla Vega Sport Performance Protein or your fave protein powder
- 1/3 cup slivered almonds, lightly toasted if you want to enhance flavour
- 2 tbsp hemp seeds
- 2 tbsp maple syrup
- 3 tbsp water
- 1 tbsp coconut oil
- 1 tbsp organic almond butter
- 1/2 tsp vanilla and cinnamon
- pinch of sea salt
- 2 tbsp raisins
- Blend all except ¼ cup of the oats, plus the chia seeds into a flour. Transfer them to a bowl with the protein powder.
- Drain water off the dates and process until finely chopped.
- Add the almonds and continue blending, again until coarse.
- Add all remaining ingredients except raisins to the processor. Process until a course wet mixture forms, then add about half of the protein powder/oat flour mixture. Again, process into dough.
- Transfer the dough into the large bowl with the remaining protein powder/oat flour mixture, and remaining ¼ cup rolled oats. Mix well to combine, then fold in the raisins.
- Chill for at least 30 minutes, then roll into 12 balls.
These protein bites are best served cold, so I usually store them in sealed containers in my fridge or freezer.
- Serving Size: 1 ball
- Calories: 109 cal
- Sugar: 7g
- Sodium: 13mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
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