I’m never not craving a cookie. Cookies are (and I’ve said this about a lot of things, but I promise in this case it’s actually true) my absolute favorite recipe to bake. I am as obsessed with cookies as I am with pancakes, and someone should really figure out how to combine the two.
Cookies really love me, too. So much so, that they tend to stick with me days after I’ve finished eating them. I’m still in the process of slipping comfortably back into my pre-holiday jeans so my cookie cravings have been put on an involuntary hiatus, for now. Yes, despite what one may think from my previous recipe for Nutella Crunch Ice Cream Cakes, I’m trying to eat healthy this week. Enter these Oatmeal Cookie Fat Balls, to satisfy my sweet tooth once and for all.
I first discovered fat balls through a recipe that was shared by the blogger Lee From America. I love, love coconut, and pretty much all nuts, and everything in her recipe sang to me. They’re called fat balls (or you can call these energy balls – in my case just looking at the f-word makes summons up extra pounds like Beetlejuice) because of the natural fats found in the main ingredients – mixed nuts and coconut oil. These balls of delight are also high in protein which makes them a great snack for anyone following a keto diet as well. Let’s just say, they make me really happy and just 2-3 keep me satisfied between meals.
The addition of cinnamon, vanilla, and golden raisins make them taste just like an oatmeal cookie. I love it! I’ll certainly play around with this recipe more and see what other variations I can discover. Peanut butter cocoa fat balls, anyone?
Oatmeal Cookie Fat Balls Tips
- These fat balls are going to be dense and chewy, which is good! Eat them out of the freezer for a ‘bite’ or transfer them to the fridge for a few minutes to achieve a softer chew.
- I used a bag of mixed nuts to make these, which is more economical than buying the nuts individually. You can utilize whichever nuts you have available, or just keep your favorites.
- 1 cup unsweetened shredded coconut
- 1/4 c coconut oil, melted
- 1 1/2 c roasted mixed nuts (mine contained cashews, almonds, Brazil nuts, hazelnuts)
- 5 medjool dates, pitted
- 1/3 c almond milk
- 3 TBS raisins
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 tsp salt
- Blend everything in a food processor until dough forms. Dough will be wet.
- Roll into bite sized balls then lay flat on a baking sheet and freeze until solid (about 20-30 minutes).
- Transfer to a Ziploc freezer bag or airtight container for long-term storage. Keep in freezer.