Biscoff cookie bites are coming your way!
These 8-ingredient bites are tender, slightly crispy, naturally-sweetened, and full of cinnamon flavor! Did I mention these don’t require any biscoff cookies!? We make everything from whole, natural ingredients. Let’s do this!
The base is rolled oats and almonds that are combined with cinnamon, vanilla, and maple syrup. Then, everything is roasted in the oven until golden brown, just like granola. The roasting step brings that caramelized and toasty flavor that Biscoff cookies have.
Next, you transfer the granola to a food processor, add a tablespoon of coconut oil (or cocoa butter), and process until it forms a dough. This step takes some time depending on your food processor, from 3 to 10 minutes. You want to stop processing before it turns into butter, the consistency should be thick and hold together when you try to form a ball.
The final step is to scoop out balls using a cookie scoop, and transfer to a plate lined with parchment paper. Refrigerate for at least 3 hours so the balls have time to harden slightly. I recommend keeping these in the refrigerator as they will become softer at room temperature.
Enjoy straight from the refrigerator or let it sit a few minutes for a softer consistency!
These cookie butter bites are perfect for a healthy mid-morning, or afternoon snack. Cinnamony, caramelized, a bit crispy, and rich!
Let me know in the comments if you try this recipe!
- 1/3 cup (45g) raw almonds
- 1 and 1/4 cup (112g) rolled oats
- 3 tbsp (45ml) maple syrup
- 2 (30ml) tbsp oil
- 1 tsp cinnamon
- 1 tsp (5ml) vanilla extract
- 1/4 tsp salt
- 1 tbsp (15ml) coconut oil (or cocoa butter)
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almonds and rolled oats. Add the maple syrup, oil, cinnamon, vanilla extract, and salt. Stir to combine.
- Transfer the oats and almonds to the prepared baking sheet and spread it into an even layer. Bake for 16- 18 minutes, or until the oats are golden brown. Remove from heat and let cool completely.
- Next, transfer to a food processor. Add one tablespoon of melted coconut oil (or cocoa butter) and process for 3-5 minutes, or until it forms a thick paste. This step might take a bit longer depending on your food processor. I like to keep a slightly crunchy texture but feel free to process longer for a smoother texture.
- Scoop out balls of about 2 tbsp of dough using a cookie scoop and transfer to a plate lined with parchment paper. Refrigerate for at least 3 hours, or until firm before enjoying! The bites will keep for up to 6 days in the refrigerator and will soften at room temperature.
- Serving Size: 1 Bite
- Calories: 124
- Sugar: 5.4g
- Fat: 8.5g
- Carbohydrates: 10.9g
- Fiber: 1.3g
- Protein: 1.7g