Ginger Cookie Dough Bites by Katie Lee Biegel
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 0 min • Serves: 24 • Difficulty: Easy
Ingredients
Dried dates
3 medium, pitted
Almonds (dry-roasted or raw, unsalted, no sugar added)
¾ cup(s), whole, 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 (salted, with oil and sugar)
1 Tbsp, creamy variety
Vanilla extract
2 tsp
Dried cranberries
¼ cup(s), chopped
Instructions
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
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