Ingredients
Method
- Start by taking your rolled oats and putting them in a blender or food processor for just a few seconds. You do not want a fine, powdery flour; you want something that looks like coarse sand.
- In a large mixing bowl, combine your nut butter, maple syrup, and vanilla extract. Use a sturdy spoon to stir them until they form a thick, shiny paste.
- Add your pulsed oats, sea salt, and chia seeds into the bowl with the nut butter mixture. Stir it well. At first, it might look like there are too many oats and not enough liquid, but keep folding it over on itself.
- If the mixture still looks crumbly after a minute of stirring, add one tablespoon of water to help it bind.
- Once the dough is consistent, fold in your mini chocolate chips. I recommend using mini chips because they distribute better.
- Scoop out about one tablespoon of dough at a time. Roll it between your palms to form a smooth ball about the size of a walnut.
- Place the finished balls on a plate or a baking sheet lined with parchment paper.
- While you can eat these immediately, they are much better after they sit in the fridge for thirty minutes.
Notes
If you want these to taste even more like “real” cookies, don’t skip the sea salt. Salt is what makes the chocolate and vanilla flavors stand out. Without it, the balls can taste a bit flat. Also, make sure you are using “natural” nut butter.