Oatmeal Raisin Cookie Dough Balls

Fall begins the time when I just feel like a treat. Maybe it’s the crisp air that makes me feel like baking those comfort food Fall classics, or maybe it’s the treat-filled holidays – Halloween, then Thanksgiving, then Christmas. It’s pretty hard to resist the allure of dessert this time of year, and I firmly believe in a balance and not feeling guilty over indulging from time-to-time. But one thing I love to do when I’m feeling like I want a treat is to make something quick and easy that will satisfy my sweet tooth, but still provide nourishment to my body. It makes it so much easier to pass up the leftover halloween candy when I have a much more delicious alternative!

I love cookie dough and I love oatmeal raisin cookies. These are a paleo-ish oatmeal cookie dough ball that could go head to head with the real thing. And with a base of cashews and almond flour and sweetened only with medjool dates and a touch of honey, these win, hands-down, in terms of health.

So, next time you’re in the mood for an old-fashioned oatmeal raisin cookie, give these a try! They will save you time and make a satisfying, yet indulgent afternoon snack or after dinner dessert.

Oatmeal Raisin Cookie Dough Balls

Yields: 15 small balls

Time: 10 minutes

1 c. cashews

5 medjool dates

1/2 c. almond flour (I use this)

1 tbsp. coconut flour

1/4 c. gluten-free oats

1 tsp. cinnamon

a pinch of unrefined sea salt

2 tbsp. coconut oil

1.5 tbsp. honey

1 tsp. vanilla extract

1/4 c. raisins

Add cashews and dates to a food processor (what I have and love) and blend well until a moist crumb forms. Add the dry ingredients, followed by the honey, coconut oil, and vanilla extract. Blend until mixture is sticky enough that you can form balls with your hands. Add raisins and give it a few quick pulses to incorporate. Don’t do this too long! You want your raisins to stay whole. Roll into balls and chill for 1 hour or more. Store in the refrigerator and enjoy up to one week.