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Oatmeal Raisin Cookie Dough Bites

Oatmeal Raisin Cookie Dough Bites

The day we discovered these raw brownies from My New Roots changed the way we thought about desserts. It’s possible to make something sweet and tasty without sugar, flour, butter, or baking? It seemed like magic!

Well, it is kind of magic — magic by way of Medjool dates, that is. These dates are caramel-y sweet and the perfect base for a natural dessert.

These treats are nothing but dates + oats + raisins + spices. This makes them no bakevegangluten freenaturally sweet, with only 5 ingredients (minus salt), and they take about 5 minutes to make (not including clean-up…!). No bad!

There are many versions of raw cookies / brownies floating around the Internet; I based this recipe loosely on Heidi’s cookie dough bars. The main difference of our recipe below from other raw cookie / brownie recipes is that I chose to leave omit the nuts, which are generally a required ingredient. They turned out just as delicious, though you could add in a bit of walnuts for added richness if you’d like. (The only difference we noticed was that they became a bit harder in texture after a few days of keeping, but still tasted good!)

We loved them and will definitely be making them again and again. They’d be an especially great “treat” for kids, since they’re made fully of natural ingredients.

Other raw treats
Raw Brownies
Spiced Pumpkin Seed Truffles
Gingerbread Dough Truffles

Oatmeal Raisin Cookie Dough Bites
 
by:
Makes: ~28 bites
What You Need
  • 2 cups oats
  • 1 cup Medjool dates
  • ½ teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup raisins
What To Do
  1. Remove the pits from the dates. In the bowl of a food processor, add the first 5 ingredients. Turn on the processor and blend until a dough comes together and all of the oats are thoroughly combined. If the dough is too crumbly, add a few additional dates.
  2. Add the raisins and gently pulse a few times to combine (do not over-process at this point, or the raisins will become chopped into pieces.)
  3. Remove the dough from the bowl of the food processor and shape into balls.
Notes
Medjool dates are a type of date that is exceptionally large and sweet; it is important to find the real thing for this recipe (other types of dates don’t lend the right taste or texture). We were able to find them sold in bulk at our local grocery; they are also available for sale online.
 

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Comments 28

  1. Kasey

    This sounds fabulous! I’m love making little healthy truffles using dates and cocoa, and this type of ‘cookie’ is right up my alley. Thanks for sharing!

  2. Loretta E

    I adore simple recipes like this. Sometimes you just need a quick fix before you grab something else and this is perfect for that. It’s great that it requires no strange ingredients either.

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      Sonja

      Hi Mikki! Cooking these bites isn’t recommended – they are meant to be a simple combination of dates and oats. Baking them would probably dry them out. If you like baking, I’d try a traditional baked cookie recipe!

  3. Ashlae

    These sound so (sooooo) delicious. I make a lazy girl peanut butter cookie with ground oats, dates and peanut butter – which are great, but they’re also pretty bland. Can’t wait to stock up on dates and try this recipe!

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  4. Nicola

    Just made these, had a bit of trouble getting the mixture to clump, tried adding more dates (pre cut them as well as they weren’t chopping in my food processor), which eventually did work but it was still a struggle to press the dough into balls. Not sure what went wrong or if I’ll try them again. Since I added extra dates, finished product ended up tasting like dry chalky dates : o(

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      Sonja

      Hi Nicola! Thanks for writing! Did you use Medjool dates, and were they room temperature? We also had to run the food processor for 1 minute or 2 for the dough to form up. We have tried the recipe several times, wtih good results each time. Let me know if it might be the dates or processing time, and if not, I’ll brainstorm another solution!

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  5. Elizabeth

    Loved this recipe. I didn’t have the proper dates so I added a couple of teaspoons of water and one teaspoon of molasses. They turned out so yummy!

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      Sonja

      Nice substitution in a pinch! Did you use a different type of dates, or did you just not have enough dates?

  6. Erin

    OMG I am so addicted to these! I’ve eaten an entire batch in two days… I have a problem. Oh well! Note: I used 12 deglet noor dates instead of medjool dates, and when I made my second batch, I used some coconut extract and they came out super yummy!!

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      Sonja

      Haha, so glad you love them! Thanks for letting us know about using deglet noor dates. We’ve tried them with those and they didn’t seem to end up quite as sweet as with medjool — but glad to hear it worked out. Coconut extract sounds delicious!

  7. terri

    I was excited to try these but ran into a little problem I could not get them to stick together and I did buy the medjod dates. What I had to do was add coanut oil about 2 Tbs to get them to stick. Do you have any idea why they didn’t stick together?

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      Sonja

      Hmm, this is interesting! I think that sometimes the dates can dry out, which makes them harder to stick together. I’ve had that problem using dates that weren’t “gooey” enough — usually fresh ones are very gooey and almost caramel-like. Do you think this could have been the problem? When this happens to me, I usually just add more dates and they come together. Let me know if you continue to have an issue!

  8. Gail

    I tried these, and also had trouble with them being too dry. I live in Arizona, so they probably dry out quickly. I added a little sunflower oil and just a little agave syrup, and they started to come together. Then instead of raisins, I added 5 very moist & sweet prunes, and let them chop up pretty fine. They turned out really yummy! Thanks very much for the recipe. I’m sensitive to gluten and to dairy, so these are perfect ‘cookies’ for me. :-D

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      Sonja

      Hmm, this is interesting – thank you so much for the feedback on the dry-ness! Now I’m thinking I need to have a few others I know in Arizona and drier climates try this out again too! We’ve never had a problem, but sounds like it might be a factor. Thanks for writing!

  9. Brittany

    I also originally had issues with it being too dry. To keep this recipe low fat all i did was add some almond milk to moisten it up enough to stick. It works fantastic this way and I make these frequently. They taste even better the next day after refrigeration. Hope this helps!

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