claire

IMG_5881Snickerdoodle cookies are probably my favorite of all time. I have a sweet obsession with these energy bites I’ve been making lately and snickerdoodle just had to be checked off the list. These had oats in them, which made them a little dry. I will probably be trying them with cashews and almonds and no oats the next time. Stay tuned!


Serves: 12 bites

Hands-on time: 10 minutes

Total Time: 20 minutes


Gluten free, vegan, vegetarian, dairy free, soy free


Ingredients

1 cup gluten free rolled oats

1 cup almonds

1 tsp vanilla extract

2 tsp cinnamon

10 medjool dates

¼ cup and 1 tbsp water

½ tsp Moon Juice Adaptogens (What are adaptogens?) *optional*


Directions

  1. Place dates in a bowl and cover with hot water for about 10 minutes. This will help to soften the dates if they are hard.
  2. Add oats and almonds to a food processor and mix
  3. Remove pit from dates and place in food processor along with the cinnamon, vanilla, adaptogens and water.
  4. Roll into bite size balls and keep in a refrigerator for about 1 week.
  5. Enjoy!

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