In the past two weeks, we have made at least five batches of these almond butter, oatmeal, chocolate chip balls since they are a huge hit in our house and neighborhood. Kids and adults devour them. Even the pickiest eaters come back for second and thirds. Who can blame them, they taste like raw cookie dough.
What I love about this snack is it feels like a splurge when it is loaded with protein and brain boosting B vitamins, vitamin E, and magnesium. And, these bite size ball can easily become delicious gluten free snacks for kid’s birthday parties or a get together with friends. Just buy certified gluten free rolled oats instead of organic. Why there are not organic, certified organic gluten free oats still baffles me…
I found this recipe in the Oh She Glows Cookbook while searching for more protein rich, eggless snack ideas that can be made in 10 minutes or less. Her recipe is fantastic as is but I customize it to our taste with a little more salt to bring out the sweetness and the addition of flax meal for more Omega 3′s. Did you know 2 tablespoons of flax seeds ground in to a powder gives you 133% of your daily value of Omega 3′s?
For those of you who make your own homemade almond milk, this is a great recipe to add the left over almond meal. By using a moist almond meal, you can eliminate the vanilla bean extract (which has alcohol in it) and use the seeds from half of a vanilla bean pod. The store bought almond flour/meal still works great so please do not hesitate on making these treats.
I highly recommend making a double batch since you will want to grab a few for a quick breakfast, afternoon snack or even light dessert. These are a good way to satisfy your sweet tooth.
DIRECTIONS
1) Make the Oat flour- Use a spice grinder or a blender to grind the rolled oats into a fine flour. (The spice grinder is more consistent and blends faster when you pulse it.)
2) Mix- Combine the oat flour, almond flour or almond meal, coconut oil, nut or seed butter, maple syrup, flax seed meal or ground flax, Himalayan Pink salt and vanilla in a large bowl. Mix until all the flour is combined. Taste and add more maple syrup for a sweeter ball and coconut oil if you need more moisture. Fold in the chocolate chips.
3) Create the Dough Balls- Use a 1.5 teaspoon cookie dough or melon ball scooper to shape the dough balls or roll the dough with the palms of your hands into bite size balls and place on a baking sheet lined with parchment paper.
4) Chill- Place in the freezer for 5 to 10 minutes or until firm, then transfer to an airtight container and store in the fridge or freezer.
5) Serve- Sprinkle a pinch of crunchy salt like Back to Organic Hand Harvested Fleur de Sel or Rosemary French Grey for a gourmet touch. Best enjoyed at room temperature.
