There’s no eggs and no flour in these Oatmeal Chocolate Cookie Dough Bites, so you’re safe.
The oatmeal in the bites is toasted and whizzed in your blender or food processor, so these still taste like cookies and not granola balls.
Taking time to really blend the butter and brown sugar thoroughly gives these a smoother, less grainy texture, and chopping the chocolate chips helps distribute the chocolate flavor evenly. (I like to use half milk chocolate and half semi-sweet chips.)
This recipe makes a large batch of about 6 dozen 1-inch bites. You can roll them in chocolate or eat them as is.
The recipe halves easily, but since they keep well in the freezer, why not make a bunch?
- 2 cups / 500 ml oatmeal
- 1 cup / 250 ml butter, softened
- 1 cup / 250 ml brown sugar
- 1-1/2 teaspoons / 7.5 ml vanilla
- ½ teaspoon / 2.5 ml salt
- 1 cup / 250 ml chocolate chips (chopped into small pieces)
- Put the oatmeal in a frying pan, and turn heat to medium-low.
- As pan heats up, stir oats occasionally (about 1-2 minutes).
- Stir pan frequently until the oats are lightly browned. This should take about 2-3 minutes. Take the pan off the heat, and put oats in your food processor or blender.
- Process or blend until the oats have been broken down into a rough flour consistency.
- In mixing bowl, beat butter until light.
- Add brown sugar gradually, beating well after each addition.
- When all of the sugar has been added, continue beating for 3-5 minutes until the mixture is very light and fluffy.
- Add the vanilla and sprinkle salt over.
- Beat until blended into the butter and sugar.
- Stir in toasted oat flour and chopped chocolate chips.
- Roll into 1-inch / 2.5 cm balls. Chill in fridge for one hour.
- The chilled balls can be covered in chocolate, or eaten as is.
- They will keep in the freezer for up to 3 months.