Ingredients
- 1 cup Rolled oats
- 3/4 cup Almond butter
- 1/2 cup Finely shredded unsweetened coconut
- 1/2 cup Ground flaxseed meal
- 1/4 cup Sesame seeds
- 1/4 cup Maple syrup*
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground cloves
- 1/4 tsp Salt
Instructions
- Add all of the ingredients to a large mixing bowl: oats, almond butter, coconut, flaxseed, sesame seeds, maple syrup, cinnamon, ginger, cloves, and salt. Stir by hand with a wooden spoon or spatula, until the mixture is incorporated and sticky. Place the bowl in the refrigerator for 10 minutes, or until the mixture is firm and easy to shape.
- With damp hands, take 1 tablespoon of dough and shape it into a compact 1-inch ball (squeeze a little as needed) and place it on a plate. (Keep a bowl of water by your side, since the mixture is easier to handle with damp hands.) Repeat with the remaining batter. Enjoy immediately or store in the refrigerator for 2 weeks or freeze for 3 months.
Notes
*If you prefer not to use maple syrup, you can swap raw honey or 1/3 cup chopped Medjool dates. If using dates, puree them in the bowl of a food processor along with the almond butter first, then add the resulting paste to the bowl with the other ingredients.
Recipe swap—make them chocolate: Replace the spices with 2 teaspoons cocoa powder to make these full-fledged raw chocolate “cookies.”
Recipe adapted from wellplated
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