Nutrition Curator
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Truth be told, not everyone appreciates an oatmeal raisin cookie. There are those who just think everything is better with chocolate….and that’s fair! But I happen to appreciate the oatmeal raisin cookie, which is why I decided to make an oatmeal raisin version of my Chocolate Chip Cookie Dough Bites.

Not only are these bites absolutely delicious, but they also have extra texture from the oats, which makes them the perfect amount of chewy! And, by replacing the chocolate chips with raisins, this version has zero grams of added sugar. Yet just like the chocolate chip version, these are gluten free and full of nourishing fiber and protein from the chickpeas….that I promise you can’t taste!

Curious to see if you’ll like them? There’s only one way to find out…

INGREDIENTS (yield: 30 balls)

  • 4 Medjool dates, pitted

  • 1/4 cup warm water

  • 1 15-oz can low sodium chickpeas, drained and rinsed

  • 3/4 cup creamy natural peanut butter

  • 2 tsp vanilla extract

  • 1/4 tsp cinnamon

  • 1/2 tsp sea salt

  • 3/4 cup rolled oats

  • 3/4 cup raisins


  1. Soak dates in warm water until soft and plump.

  2. Once dates are soaked, blend dates and water with chickpeas, peanut butter, vanilla, and sea salt in a high speed blender.

  3. When the mixture is smooth and homogenous, put it in a bowl and fold in oats and raisins.

  4. Refrigerate batter for 2 hours or more to set .

  5. Using a tablespoon or a mini ice cream scoop, form batter into little balls.

  6. Freeze to keep fresh and hard until you are ready to eat.