Gluten Free, No-Sugar Added Cranberry Oatmeal Cookie Dough Balls

I’m always on the lookout for a healthy treat; something with good-for-you ingredients, but still feels like an indulgence. And, let’s face it, something my son will think is exciting, but will fill him up (with real food!). These cookie dough balls are so similar to the real thing, you won’t even miss them! And if you aren’t a fan of dried cranberries, just sub them for dark chocolate chips, dried cherries, raisins or simply omit. While not paleo, this is a good gluten-free option for those who can tolerate oats.

In the mix:

1 c. raw, unsalted cashews (organic and sprouted, if possible)

1/2 c. medjool dates (or degelet work too)

1 tbsp. coconut oil

1 tsp. cinnamon

1 tsp. vanilla extract

¼ tsp. Sea salt

1/2 c. gluten-free oats (I use Bob’s Red Mill or Trader Joe’s)

¼ c. dried cranberries (or alternate add-in)

1 tbsp. chia seeds

Place cashews, dates, cinnamon, coconut oil, sea salt, and vanilla extract in a food processor and blend until smooth. Add oats and blend until incorporated. Add dried cranberries last and hit pulse a couple times to just mix them in, but not too much! You don’t want the cranberries to be chopped up. Roll into balls or eat with a spoon. These keep for a week, best refrigerated in an airtight container…and I really doubt they will last that long.