Oatmeal Balls

I originally found this recipe on Pinterest for a no-bake energy ball. It's not a new concept, really, but they looked so good I had to make them. I call them simply "oatmeal balls" and always have a batch in the fridge. Makes for a great snack or treat post lunch, especially when made with chocolate chips.

Oatmeal Balls

Ingredients

• 1 C rolled oats
• 1 C unsweetened shredded coconut
• 1 C mix-ins (chocolate chips, dried fruits, nuts, etc.)
• 1/2 C fresh ground flaxseeds (or wheat germ, oat bran)
• 1/3 C honey
• 2 tsp. vanilla extract

Method

1. Combine all dry ingredients in a bowl, then add the wet ingredients and stir until mixed well. If the dough is too thick or won't stick together, try adding a touch more vanilla or honey.
2. Chill in fridge for about an hour. Any longer and the mixture will dry out and become difficult to mix.
3. Roll into 1-inch balls. Refrigerate until ready to serve.

Makes 30-35.

The best part of this recipe is the flexibility to the point where it's not really a recipe, but more just a method. The mix-ins can be switched up (I'm quite particular to the rather dessert like combo of white chocolate and dried cranberry) and the nut butter swapped for allergies or personal taste. Infinite possibilities!

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monster cookies!

Monster cookies are perhaps my favorite type of cookie. Where else can you get delicious peanut butter, chocolate, and oatmeal bound together by sugar and fat? These things have been on my cooking bucket list for quite some time now; last year I had dreams of turning the momofuku compost cookies into monster cookies, but I never got around to it. Maybe my next batch? Anyway, thekitchn posted this brilliant flourless monster cookie recipe that I finally whipped up with some slight tweaks:

Peanut butter: Maranatha No-Stir Crunchy PB

Mix-ins: 1C M&Ms + 1/2C white chocolate chunks + 1/2C dark chocolate chips

I use a medium sized cookie scoop to form my cookies, then press them down slightly on the pan into fat disks. This method yielded me about 2.5 dozen cookies, plus several big gobs of cookie dough ;)

My other trick with all cookie dough is to freeze the dough into premade disks flat on a cookie sheet, then store them in a big ziploc bag in the freezer. This way I don't bake more cookies than I can eat at a time, plus I have easy access to fresh baked cookies anytime! Throw em on a cookie sheet when ready (still frozen) and cook for a few minutes longer than the original recipe.

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Chapati with Coconut-Peanut Butter

I originally saw these flatbreads on Guy's Big Bite, then again in another cookbook and decided to give them a whirl. I love 'em because they are super easy to make and would go well with a lot of different flavors. I also make mine entirely with whole wheat flour. Yes, it may sound a bit scary, but I think it works. Feel free to stick to the "real" recipe and use regular flour.

Chapatis

Ingredients

• 1 1/2 cups whole wheat flour
• 1 tsp salt
• 1 cup water

Method

1. Combine flour and salt in a bowl, then stir in water until a stiff dough forms. Let rest for 20 minutes.
2. Preheat a skillet over medium to medium high heat.
3. On a floured surface, take small bits of dough (a bit larger than golf ball size) and roll out to 1/4 inch rounds.
4. Cook the rounds for 30 to 60 seconds per side. Be careful not to overcook!
5. Serve warm with your choice of toppings (see my favorite below), or plain if you like.

Coconut Peanut Butter

Ingredients

• 1 tbsp peanut butter
• 1 tbsp coconut milk

Method

1. Combine ingredients well.

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