Peanut Butter and Oat Balls with Kisses or Mini Chips

I’ve posted several variations on peanut butter balls. As Energy Balls, Healthy Fudge Balls, Christmas Buckeyes, Easter eggs and Sesame Seed – Date Delights, to name a few. I’ve even played with several variations of Dr. Oz’s Peanut Butter and Oat Balls.
Some are made with powdered sugar, or dry milk for a binder. Others have oats and honey.

dark chocolate kisses in peanut butter

For the past few months I’ve been making a very simple peanut butter energy ball that goes together quickly. These seem like the perfect little dessert when you’re trying not to eat sugar. Note I said “trying.” They’re also a great energy pick-me-up.
And they’re portable. Make a batch and store in your fridge for a week or so and you can grab them on your way out the door to dance or horseback riding lessons or track or whatever your munchkins are up to.

kisses or mini chocolate

For a festive change, this time I wrapped the peanut butter mixture around an unwrapped Hershey’s dark chocolate kiss. Then I rolled them in coconut. Yes, it’s a bit messier than just dipping them out with a small scoop, but the result was a fun surprise. My hubby’s eyes sure lit up when he bit into one and found a mouthful of dark chocolate.

dark chocolate kisses

dark kisses unwrapped

Basic energy ball ingredients:
1/2 cup quick oats
1/2 cup peanut butter
2 TBS honey
4 TBS dry roasted sesame seeds
4 TBS mini (or regular) chocolate chips (optional, but so delicious!)
1/2 cup – or more coconut (optional, but so delicious!)

Put the sesame seeds in a non stick frying pan over medium heat.
Dry roast seeds for 2-3 minutes until they turn golden. Take them off the heat to cool.
Mix together all the ingredients and form into balls.
Roll them in coconut.

dark kiss in the middle

Alternate Idea with Dark Chocolate Kisses
Leave out the mini chips.
Unwrap your chocolate kisses.
Wrap a tablespoon of the wonderful peanut butter mixture around the kiss.
Roll in coconut if you like.
Serve at room temp to get the full flavor of the chocolate.

This is a smile guarantee. And maybe you’ll get a kiss:)

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Toasted Oatmeal and Coconut Cookies

thin cookies

Move over cupcakes! It’s National Oatmeal Cookie Day and in my house oatmeal cookies reign.

toasted cookies

There’s some debate in the food world about what dessert will take over for cupcakes when the current craze wanes; but in my world cookies have always been king. They’re easy to make, easy to hold and easy to love. They’re not as sweet as cupcakes, not as messy and not as guilt-inducing. With cookies, you can hide all sorts of healthy ingredients in them and still present them as decadent.

lacy cookies

When I was searching for a new oatmeal recipe to try, I realized I’ve already presented a few for you to enjoy.
My first post was the Good Carb Chocolate Oatmeal Cookie. In that post, with only one pathetic picture, I mentioned that “I’ve never met an oatmeal cookie I didn’t like” and this still holds true.

toasted oat cookie

cook oats and coconut

dip glass in sugar

After this I blogged about: Peanut Butter Oatmeal Cookies; Healthy Peanut Butter and Honey Oatmeal Cookies and Oatmeal Scotchies.

A few of the bars featured oats, including Easy O’ Henry Bars, Chocolate Oat Bars and Blueberry Almond Energy Bars.
There are also a number of no-bake options including: No Bake Chocolate Oatmeal Cookies; Great Balls of Energy and Dr. Oz Peanut Butter and Oat Balls, My Way, which are wildly popular.

Today I want to feature a cookie where oatmeal is the star ingredient, rather than a binder or fiber-booster. One where the oats really shine. If you love oats, as all horses and I do, you’ll love this Toasted Oatmeal and Coconut Cookie. Yes, coconut plays a major role as a costar, but together they’re a great marriage of toasty flavors.

The recipe is adapted from “500 Cookies, Biscuits and Bakes,” by Catherine Atkinson, who wrote this for an Australian audience.
Makes about 3 dozen cookies.

2 cups old fashioned oats
1 cup unsweetened coconut
1 cup butter (2 sticks)
2 eggs
¼ cup milk
½ cup sugar
¼ cup packed dark brown sugar
1 tsp vanilla
1 cup all purpose flour
½ tsp baking soda
1/8 tsp salt
1 tsp cinnamon

add choc chips

cookie with chips

Preheat oven to 350 degrees F
Spread oats and coconut on an ungreased baking sheet and bake 5-8 minutes until browned. Check every two minutes and stir to prevent burning.
Meanwhile in a mixing bowl, beat eggs and sugars together.
Add milk and vanilla and continue beating another minute.
Whisk dry ingredients together and add to egg mixture.
Stir in the toasted oats and coconut.
Drop by tablespoonfuls onto greased baking sheet, leaving two inches between cookies.
Grease the bottom of a glass and then dip it in sugar. Flatten each cookie with the sugared glass.
Bake 8 – 10 minutes.

After my test batch, I added ¼ cup more flour. It’s also very humid right now and that can account for the batter being extra soft. The flour made the cookies puffier. And yes, for the last few I added some chocolate chips, just to see if they’d be good and they were a great addition.
But oats are still the star of the show for this toasty crisp cookie.
Happy National Oatmeal Cookie Day!

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