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From the Cook
From the Cook
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Cookie Dough Bites
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Instructions
1
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Grind the oats and nuts in a food processor for 1 minute until finely ground. Then add the honey, vanilla, coconut oil, and chocolate chips. Pulse to combine.
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Using a 1 teaspoon measure, roll into balls.
3
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To Freeze: Place balls in a single layer on a cookie sheet and freeze for 20-30 minutes. Transfer balls to a zip top freezer bag or glass container, label, and freeze for up to 3 months.
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Tips & Tricks (5)
- Chill Your Mixture First ❄️Refrigerate the dough mixture for at least 30 minutes before shaping into bites; this prevents the coconut oil from melting and makes the dough much easier to handle and mold.
- Toast Your Nuts for Depth 🔆Lightly toast the cashews and walnuts for 5-7 minutes before processing to unlock deeper, more complex flavors that elevate the entire bite.
- Pulse Don't Pulverize 🎯Use short, controlled pulses when processing nuts and oats to maintain pleasant texture variation; over-processing creates a dense, paste-like consistency instead of the desired chunky-smooth bite.
- Chocolate Chip Distribution Hack 🍫Fold in chocolate chips last and by hand rather than processing them, ensuring every bite has visible chips throughout and preventing them from becoming over-mixed into the mixture.
- Store Properly for Longevity 📦Keep finished bites in an airtight container in the refrigerator for up to 2 weeks, or freeze for 3 months; this prevents the coconut oil from softening while preserving freshness and flavor.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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