In an effort to create a little spontaneity in my life, a trait that does not come natural, I made a very last minute decision to travel with Jason (and Eden) to Michigan tomorrow. Some of the crazy goodies I have been dreaming up will have to wait another week and for today you get an oldie and goodie.

I enjoy any reason to go back through my old posts and dig up recipes that I wrote before this blog was getting much attention. I’m finding some of the early posts I wrote for The Sweet Life need to seriously update themselves into 2013.

With that I leave you with:

 

cookies2

Last night I solved a problem. It was late at night and my sweet tooth started begging for something decadent. Often in the midst of a craving, I can solve the problem with a spoonful of peanut butter or a handful on dates, but last night I was dealing with an entirely different kind of monster. A quick inventory of my pantry later, I went to work blending things up in my food processor, just hoping for a satifying result.

And satisfying it was. These raw almond butter cookies were not only delicious but so healthy I didn’t feel bad when I ate several in a row.

Raw Almond Butter Chocolate Chip Cookie Bites
makes 10-12 cookies

2 cups walnuts
1/2 cup medjool dates, pitted
1/2 cup raw oats (Raw oats can be hard to find. If you aren’t strictly raw, regular rolled oats work just fine)
1/4 cup raw almond butter
1 pinch salt
1 tsp vanilla
1/4 tsp cinnamon

1/2 batch of Raw Chocolate Chips 
*an amazing recipe from the raw food blog, Rawified.

Prepare the Raw Chocolate Chips according to Rawified’s instruction.

In a food processor blend dates until smooth. Add walnuts and blend again until smooth. Add almond butter, oats, salt, vanilla, and cinnamon and process until well combined.  The dough should hold together when pressed without being sticky. If the dough doesn’t hold together, add water one teaspoon at time. Transfer into small bowl.

Pull the chocolate chips from the freezer and fold them into the cookie dough. Divide dough into pieces about 2 tbsp in size. Roll cookies into balls and flatten with a fork.

Let cookies set up in refrigerator for one hour. Store in refrigerator for up to 5 days.

Enjoy!

 

You might also like: 

No Bake Oatmeal Raisin Cookie Bites

No Bake Oatmeal Raisin Cookie Bites

Classic Chocolate Chip Cookie

Classic Chocolate Chip Cookie

Oatmeal Chocolate Chip Breakfast Bar

Oatmeal Chocolate Chip Breakfast Bar