Coconut Oatmeal Mini Bites Recipes

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PEANUT BUTTER COCONUT OATMEAL BITES



Peanut Butter Coconut Oatmeal Bites image

A bite sized, no-bake snack mixing peanut butter, oatmeal, coconut, chocolate chips and honey. Your kids will love these!

Provided by Julia

Categories     snack

Time 10m

Number Of Ingredients 8

2 cups oats, old fashioned
1/2 cup dark Chocolate Chips {or chocolate of your choice}
2/3 cup Coconut Flakes, {i used unsweetened but feel free to use sweetened}
3/4 cup all natural Peanut Butter
1/3 cup Honey (sometimes I need a bit more to help keep the snack bites held together)
1 teaspoon vanilla extract
1 teaspoon chia seeds
1 teaspoon flax seeds

Steps:

  • In a large bowl, mix together the Oats, Chocolate Chips, and Coconut. Add the Peanut Butter, honey, vanilla and mix well until evenly combined.
  • Chill in the refrigerator for an hour then roll out balls about an inch in diameter {use a cookie scoop or your hands}.
  • Store in an airtight container in the refrigerator or on the counter. You can also freeze these.

COCONUT OATMEAL MINI BITES



Coconut Oatmeal Mini Bites image

These little gems are made in a mini-muffin pan. We like to add chocolate chips to the mix on occasion -we sometimes swap those out for butterscotch chips too. :) Even plain, the combination of the sweet nuttines of the coconut with crunchy nuttiness of the oatmeal is swell. This recipe makes a large batch, so feel free to halve...

Provided by chris elizondo

Categories     Cookies

Time 25m

Number Of Ingredients 12

2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c butter, room temperature
1 c sugar
1 c brown sugar
2 large eggs
2 tsp vanilla extract
2 1/2 c oatmeal (rolled or quick cooking not instant)
1 c shredded coconut
1/2 c finely chopped chocolate or butterscotch chips (optional)

Steps:

  • 1. While preheating the oven to 350F, lightly grease a couple of mini muffin pans.
  • 2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  • 3. In a large bowl, cream together the butter and the sugars until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually blend the flour mixture into butter mixture. Stir in the coconut, oatmeal and chocolate/butterscotch bits.
  • 4. Fill the muffin cups about 3/4 full with dough - just under a 1-inch ball. The dough will spread during baking.
  • 5. Bake at 350F for 10-13 minutes, until cookies are just golden brown at the edges. Cool in the pan for about 5 minutes before removing cookie bites and transferring them to a wire rack to cool completely. The tops may sink slightly as the cookies cool.

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