Ginger Cookie Dough Bites by Katie Lee Biegel
3 medium, pitted
¾ cup(s), raw, unsalted
Unsweetened coconut flakes
Uncooked rolled oats
1 Tbsp, creamy variety
¼ cup(s), chopped
- Soak the pitted dates in 1/4 cup hot water for 5 minutes; remove the dates and reserve the water.
- 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.
- 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.
- Serving size: 1 dough bite