Wednesday, July 24, 2013

coconut pistachio snoball cookie bites

...for yummy snacks.  i'm always looking for ways to use up some of our random fridge and pantry ingredients.  you know the buy something for one recipe and then it just sits there taking up space indefinitely.  chinese five spice powder, i'm looking at you.  {two full containers, and i can't use more than a teaspoon at a time}.

moving on. 

i've had leftover unsweetened coconut flakes for months now, but i couldn't figure out a good use up for them.  i was tinkering around last weekend when i decided to play with a "cookie" recipe i'd pinned many moons ago.  i made two variations, and was able to use the coconut flakes in batch #2.  these are not so much cookies, as little dough bites.  fragile, but worth it for ease of making.  the only bad part about them is the stomach ache which follows eating too many at once.  trust me.

peanut butter cookie bites {slightly adapted from}
1 egg
1 cup peanut butter
1 cup sweetener {i used splenda, but you could use sugar, honey, agave, etc.}

mix all ingredients together then roll into fifteen or so 1 inch thick dough balls
bake in 350* oven for ten to twelve minutes
check for doneness with a toothpick and then let cool for ten minutes 

and if you're feeling fancy {do it.  totally worth the extra step}
pistachio coconut cookie bites
same recipe as above, except substitute pistachio butter {grind two cups pistachios in the food processor for several minutes to make one cup butter} for peanut butter
after rolling into dough balls and before baking, roll the balls around in a few tablespoons of unsweetened shredded coconut flakes
coconut flakes will become toasted and delicious in the oven, as well as make the bites look pretty

both of these treats are yummy, as well as low carb, gluten free, paleo friendly {pb is not paleo, but you could use almond butter}, and can be refrigerated or frozen for several days.

get snacking!

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