sunbutter cookie bites
This cookie kind of reminds me of those little power bar bites. It’s crunchy, a little sweet, a little salty and just the perfect bite size to pop in your mouth. The original Cook’s Country cookie contest winning recipe (called Angel bites) called for butter. But, I replaced it with protein rich Sunbutter (made from sunflower seeds). If you don’t tolerate rice, I reckon you could substitute puffed millet for the Crispy Brown Rice. Bear in mind, however, the millet puffs are not as crunchy as the Erewhon cereal . And, in my honest opinion, the crunch is what gives this cookie so much charm. The original recipe did not have cinnamon. Yet, I thought it important to incorporate it as it helps to regulate blood sugar levels. This recipe is linked to Diane’s Friday Foodie Fix.
1/4 cup Sunbutter
1 1/2 cups pitted dates
1 tsp gluten free vanilla
1/4 cup raw honey
2 cups Erewhon Crispy Brown Rice cereal
1/2 tsp ground cinnamon
1 cup unsweetened coconut, shredded
1/4 tsp kosher salt
- Place the dates, Sunbutter and honey in a saucepan and heat only until the ingredients are slightly melted – about 2 minutes.
- While that is heating, prepare the dry ingredients (cereal, coconut, cinnamon and salt) in a large bowl.
- Take the date mixture off the heat, and transfer to a food processor. Pulse 3-5 times adding 2 tblsp filtered water.
- Pour the wet ingredients into the dry, stirring with a wooden spoon until the mixture starts to get sticky.
- Place a tiny bit of grapeseed oil on your hands. Using your hands, roll into balls about the size of one tablespoon (one-half inch).
- Place bites on a piece of wax paper or in mini cupcake liners.
- Cover and chill until just before serving. Makes 20-24 bites.