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Cookies and Cream Energy Bites

Cookies and Cream Energy Bites are our latest obsession! America's favorite cookie (Oreos) in a more nutritious way? Heck yes! We make faux (more nutritious) "Oreo" cookie crumbs and mix them in an energy ball for a healthful snack that everyone will go crazy for!
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword Cookies & Cream Energy Bites
Prep Time 25 minutes
Chilling Time 1 hour
Total Time 25 minutes
Servings 40 energy balls
Calories 194kcal
Cost $5.96


"Oreo" Crumbles

  • 3 tablespoons (22g) oat flour (blended up oats!) Note 1
  • 2 tablespoons (12g) dark/dutch-processed cocoa powder Note 2
  • 2 tablespoons (29g) light brown sugar OR coconut sugar
  • 1/8 teaspoon (22g) fine sea salt
  • 1 tablespoon + 1 teaspoon coconut oil (measured when solid)

Energy Bites

  • 2 cups (200g) old-fashioned oats
  • 2 cups (115g) unsweetened shredded coconut
  • 3/4 cup (165g) cashew butter creamy, lightly salted Note 3
  • 1/2 cup (164g) pure maple syrup Note 4
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt Note 5
  • 3/4 cup (120g) dark chocolate chips


  • "OREO" CRUMBLES: Add all the "oreo" crumbles ingredients to a medium-sized bowl. Mix with a fork and then switch to kneading the mixture with your hands until small crumbs form. If the mix is too wet, add a touch more oat flour, and if too dry, add a touch more oil. Set aside for now.
  • OATS AND COCONUT: Add the oats and coconut to a large (12-cup) food processor fitted with the blade. Pulse for 30 seconds to a minute or until fairly ground up.
  • ADD REMAINING INGREDIENTS: Add in the cashew butter, maple syrup, vanilla, salt, and chocolate chips. Pulse mixture again until ingredients are finely chopped and well incorporated. If the mixture is too dry and crumbly, add a touch more cashew butter and/or maple syrup. If it is too wet, add a bit more oats and re-pulse. (Keep in mind, oats do need some time to absorb liquid; they will dry more as they stand.)
  • COMBINE: Transfer the mixture to a large bowl and add in the crumbles. Mix with a wooden spoon until incorporated.
  • ROLL: Use a 1-tablespoon measuring spoon or cookie scoop to portion out the balls and then tightly roll into balls. Once rolled, place in the fridge to firm up for about 1 hour, and then transfer to an airtight container. Store in the fridge for 1-2 weeks or freeze (See next step).
  • FREEZE: To freeze, space the energy balls on a lined plate or tray in the freezer. Once firm (about 1 hour), transfer to an airtight bag or freezer container. They'll last up to 6 months in the freezer. To thaw: Simply pull one out and let it stand for about 15-30 minutes. You could also pop them in the microwave for 10-15 seconds. When these bites are completely frozen, they are very hard to eat, but don't feel like you need to completely thaw them before eating -- we enjoy them still a bit frozen. They're delicious that way!



Note 1: No specialty flour is needed for this recipe -- if you have old-fashioned oats leftover from the energy bite portion, you'll have oat flour in seconds! Here's how to make it: Add the oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Measure oat flour after blending and not before to get the correct measurement.
Note 2: Oreo cookies are actually made with black cocoa which is a cocoa powder that has been heavily Dutched. To keep this recipe simpler and not require "specialty" ingredients, we simply use regular Dutch-process cocoa powder instead of black. This is the exact cocoa powder I use. Hershey’s “Special Dark”® cocoa powder is another Dutch-process cocoa powder that is readily found at most grocery stores. Don't use regular cocoa powder for this recipe.
Note 3: Cashew butter varies quite a bit from jar to jar. I like to get cashew butter that is salted and tasty straight out of the jar. Make sure you enjoy the flavor of the cashew butter by itself — this will be a major flavor in these energy bites. If using a no-stir/natural cashew butter, give it a good stir before measuring out a cup. If the cashew butter has separated and is dry when measuring, the energy bites will be dry. Be sure to take the time to fully mix the cashew butter to ensure it is ultra creamy before adding to the mixture.
Note 4: Not to be confused with corn syrup or pancake syrup, pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. It’s just one ingredient and is known for being a natural, more wholesome (less refined) sweetener. Pancake syrup is made with corn syrup and maple extract. Pure maple syrup is quite spend-y (a lot more than pancake syrup), because it is so labor intensive to make.
Note 5: Depending on the cashew butter used, you may want to adjust how much salt you add. If you’re using cashew butter with no salt added, you may want to add a touch more salt to the mixture. On the flip side, if you’re using salty cashew butter or are sensitive to salt, cut back on the salt. The salt measurement is for FINE sea salt which is different from table salt.


Serving: 1serving | Calories: 194kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 183mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg