Cinnamon Oat Snowdrops

December 22nd, 2011 at 1:01 pm
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I know I’m cutting it close here, but I can’t help myself from sharing one last Christmas treat with you before the big day.

I’m locked and loaded, armed with my mile-long list, and ready to hit the grocery store one last time on the morning of Christmas Eve to stock up on ingredients for the first few days that my sister and her family are in town. I still have to prepare my cranberry sauce and a few salads in advance, thaw the turkey breasts, get the table decor out and organized, and of course recharge my camera batteries so there is no excuse to miss capturing the moments we share together as a family.

If your to-do list is as long or longer than mine, then these little snowdrops are just the ticket if you’re in a pinch for a sweet treat. You don’t even have to fire up the oven to make them. Just process, roll, refrigerate. (And then kick back and chill out with your loved ones in the time I’ve saved you from rolling, cutting, and baking dough!)

However you celebrate the holiday, I wish you a warm and wonderful close to the year and hope that it’s filled with all the blessings of the season. I’ll be hugging my loved ones a little tighter this Christmas, my heart swelling with gratitude at the gift of yet another wonderful year.

Happy Holidays!

 

Cinnamon Oat Snowdrops
Makes 12

1/2 cup gluten-free rolled oats
1/4 cup (packed) pitted Medjool dates, roughly chopped
1/4 cup almonds, walnuts, or pecans, roughly chopped
2 tablespoons creamy almond butter
2 tablespoons coconut sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
2 tablespoons unsweetened applesauce
Unsweetened shredded coconut, for rolling

In a food processor fitted with the steel blade, process the oats, dates, nuts, almond butter, coconut sugar, cinnamon, and salt until finely chopped. Add the applesauce and process until a dough forms.

Divide the dough into 12 equally sized balls. Roll the balls in shredded coconut. Store in the refrigerator in an airtight container for up to 3 days.

Comments

  1. These cookies sound like they’d be perfect to leave out for Santa’s reindeer! :-)

    Merry Christmas, Hallie! xo,
    Shirley

  2. This look delicious. Dates and coconut are a wonderful combination. I’m wondering about a substitute for the oat flour. I would think many others would work? Any ideas?

  3. Shannon – The recipe actually calls for just rolled oats, not oat flour. But if you would like to try an oat-less version, quinoa flakes would probably work. Or you could try a blend of almond and coconut flour, too.

  4. Thanks. I was picturing the oats so finely ground after processing that it would be like flour but now realize it would still have some texture. I’ll try the quinoa flakes.

  5. Do you think you could substitute prunes for the dates? Its the only thing I have on hand! Thanks!

  6. Molly – I think that prunes would be delicious! The texture might be slightly different and a little less moist/sticky than with the dates (and the flavor will change, of course), but I think it’s a terrific idea! Have fun. :)

  7. What could I use in place of applesauce?

  8. Nancy: You could use any fruit puree (such as pear or peach), or maybe even cranberry sauce. :) You could also try adding grated apples or pears instead of sauce. Not sure how much you’d need, but it’s just to add a little moisture and hold things together.

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