Cookie Dough Bites

I couldn’t decide what flavor to go with so I combined all the ones I wanted- oatmeal raisin, chocolate chip, peanut butter and apple cinnamon. Unfortunately I forgot to pick up white chocolate and macadamia nuts. Luckily they all come together pretty well because this recipe makes a very large yield. These are really versatile and because there is no raw egg or anything that could lead to food poisoning they don’t need to be cooked, so they maintain a raw doughiness. I used a couple different types of nut butters, sweeteners, cereal flakes and dried fruits for a broader range of nutrients and so that none of their flavors were too overpowering. Basically any ratio of the ones I used or whatever is in your kitchen will work out, just as long as the total volumes are relatively the same. Increasing the dry or wet ingredients will either make the end product more dry and crumbly or more moist and soft but too far on either spectrum will make them messier and harder to eat. Extra maple syrup can be used in place of honey to make it vegan and the whole recipe can easily be cut in half for a smaller batch. I used carob chips instead of chocolate ones this time because carob has a similar taste to cocoa but no caffeine and a different vitamin and mineral profile so I like to mix it up sometimes. They are usually available in the baking and bulk sections of health food stores but regular chocolate is always a good option, especially if it is dark because it has more of the beneficial stuff and less sugar and fillers.