Cookies and Cream Energy Bites

Cookies & Cream Energy Bites stacked on top of each other, ready to be enjoyed.

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5 from 1 vote

Cookies and Cream Energy Bites combine a familiar flavor with a burst of energy to make the perfect snack.

Prep Time25

Chilling Time1

Total Time1 25

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: Cookies & Cream Energy Bites

Servings: energy balls

Author: Chelsea Lords

Cost: $5.96

Equipment

Small blender
Food processor 12-cup

Ingredients

“Oreo” Crumbles

3 tablespoons old-fashioned oats blended, see note 1
2 tablespoons Dutch process cocoa powder see note 2
2 tablespoons light brown sugar or coconut sugar
1/8 teaspoon salt
4 teaspoons coconut oil measured when solid

Energy Bites

2 cups old-fashioned oats
2 cups unsweetened shredded coconut
3/4 cup peanut butter or cashew butter, see note 3
1/2 cup maple syrup or honey, see note 4
1 teaspoon vanilla extract
1/2 teaspoon salt see note 5
3/4 cup chocolate chips

US - Metric

Instructions

To make Oreo crumbles, mix blended oats, cocoa powder, light brown sugar, salt, and coconut oil in a medium bowl with a fork, then knead by hand until small crumbs form. It will seem like it’s not coming together, but keep working at it! Adjust with more blended oats if too wet or more oil if too dry. Set aside.
In a large (12-cup) food processor, pulse the old-fashioned oats and coconut until they’re a fine consistency, about 30 seconds to a minute. Add peanut butter, maple syrup, vanilla extract, salt, and chocolate chips and pulse again until well combined and finely chopped.
Adjust with additional nut butter and sweetener if the mixture is too dry, or add more oats if it’s too wet. (Oats will continue to absorb liquid as they sit.)
Transfer to a large bowl, add the Oreo crumbles, and mix well.
Scoop with a tablespoon or small cookie scoop, compress tightly, and roll into balls. Chill in the fridge for about 1 hour to firm up, then take out and enjoy!

Video

Notes

Note 1: Blend oats in a small food processor or blender until powdery (like flour), then measure.

Note 2: Use Dutch-processed cocoa for a flavor similar to Oreo cookies. Don’t use regular cocoa powder.

Note 3: Stir natural butters well before measuring.

Note 4: Use pure maple syrup, not corn or pancake syrup. Otherwise, honey works great.

Note 5: Adjust the salt based on the salt content of your nut butter and personal preference.

Storage: Keep in an airtight container in the fridge for 1–2 weeks. To freeze, place balls on a lined tray in the freezer until firm. Then store in a freezer-safe container for up to 6 months. Thaw for 15–30 minutes before eating, or microwave for 10–15 seconds if desired.

Nutrition