Ginger Cookie Dough Bites by Katie Lee Biegel

Total Time
40 min
20 min


Dried date(s)

3 medium, pitted


¾ cup(s), raw, unsalted

Unsweetened coconut flakes

½ cup(s)

Uncooked rolled oats

½ cup(s)

Orange zest

1 Tbsp

Ground cinnamon

1 tsp

Ground ginger

½ tsp

Ground nutmeg

¼ tsp

Kosher salt

¼ tsp

Peanut butter

1 Tbsp, creamy variety

Vanilla extract

2 tsp

Dried cranberries

¼ cup(s), chopped


  1. Soak the pitted dates in 1/4 cup hot water for 5 minutes; remove the dates and reserve the water.
  2. In a food processor, combine the almonds, coconut flakes, oats, orange zest, cinnamon, ginger, nutmeg and salt. Pulse until a fine meal forms. Add the peanut butter, soaked dates, 3 tbsp of the reserved soaking water and the vanilla. Process until the mixture forms a cookie-dough consistency. Add dried cranberries and pulse to combine.
  3. Line a baking sheet with parchment paper. Using an ice cream scoop, portion the dough onto the baking sheet (about 1 1/2 tbsp each). Refrigerate until the dough is chilled and set, about 20 minutes. Store in the refrigerator in an airtight container with parchment in between the layers.
  4. Serving size: 1 dough bite