Cookie Butter Cinnamon Chip Oat Balls
Sweet, nutty, and loaded with cookie butter. Could snacking get any better… I don’t think so.
Hi ho, hi ho, it’s back to school for the kiddos! Parents, are you excited to ship your kids off to school in the morning, or will you miss their sweet little angelic faces?
I’m not a parent, but if I were, packing lunches would be a bit daunting. What do you pack day in and day out, week after week? The struggle to keep your child’s lunchbox fresh and interesting is no doubt a challenge.
Have no fear, parents! I’m here to save the day–maybe even school year–with these Cookie Butter Cinnamon Chip Oat Balls. They’re sweet, nutty, and the perfect balance of naughty and healthy. They really are the perfect back-to-school snack.
As you know, I’m no newb when it comes to healthy snack balls. If you want to keep the kids interested in their lunchbox throughout the school year, try these Peanut Butter Oat Balls. They’re an all-time reader favorite (mine, too).
You being the responsible parent you are, like the healthy side of these balls: oats, flaxseed meal, almond meal, almond butter, and Diamond of California Sliced Almonds. The kiddos, of course, love their sweet side: cookie butter, maple syrup (still healthy), and cinnamon chips. If I were you, I wouldn’t even mention the healthy stuff. One mention of cookie butter, and you’re golden.
Everybody wins.
Remember those individually wrapped oatmeal cream pies you’d find hidden underneath whatever soggy sandwich your mom or dad packed in your lunchbox when you were a wee lad? These taste just like those little pies.
Cookie Butter Cinnamon Chip Oat Balls
Sweet, nutty, and loaded with cookie butter.
Ingredients:
- 1 cup old-fashioned oats
- 1/4 cup flaxseed meal
- 1/4 cup almond meal
- 3/4 cup Diamond of California Sliced Almonds, divided
- Pinch of salt
- 1/3 cup cookie butter
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup cinnamon chips
Directions:
- In a large bowl, add old-fashioned oats, flaxseed meal, almond meal, 1/4 cup sliced almonds, and salt. Whisk to combine.
- Add the remaining 1/2 cup of sliced almonds to the bowl of a food processor. Pulse until fine. Transfer to a shallow bowl; set aside.
- In a small bowl, add cookie butter, almond butter, maple syrup, and vanilla extract. Whisk to combine. Add the cookie butter mixture to the oat mixutre; stir to combine. Stir in the cinnamon chips.
- Roll into 1-tablespoon balls. Roll each ball into the ground almonds. Store in an airtight container in the refrigerator for up to 2 weeks.
Disclosure: This recipe was developed for the lovely folks at Diamond Nuts. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.