Raw cookie dough bites

In the 10 minutes it takes to walk to the corner shop and buy a pack of biccies these can be prepped and setting in the freezer. Choose from chocolate chip and raisin or double chocolate chip: both combine oats, maple syrup, coconut oil and peanut butter to provide energy and a natural sugary hit. Kids can easily make them - all they need is a food processor, a set of weighing scales and a baking sheet. 

Raw cookie dough bites

Makes about 12

2 tbsp peanut butter (or use shop-bought)
150g gluten-free rolled oats
2 tbsp coconut oil
60ml maple syrup
1 tsp vanilla extract
a pinch of salt
2 tbsp cocoa (double chocolate version only)
2 tbsp gluten-free dark chocolate chips
a handful of raisins

Takes 10 minutes + freezing

1. Help your kids to measure out the peanut butter, rolled oats, coconut oil, maple syrup, vanilla extract and salt into the bowl of a food processor. If you want to make the double chocolate chip version, add 2 tbsp cocoa powder too or omit for plain chocolate chip and raisin. Blend together until a slightly crumbly paste forms.

2. Remove the processor's blade and stir in the chocolate chips and raisins with a metal spoon (you can transfer the dough to a mixing bowl if the kids find this easier).

3. Scrunch into balls in the palm of your hands, poking any rogue raisins into the dough then put on a baking sheet and whack in the freezer for 10 minutes until set. Keep in the freezer and defrost as needed, or in a kilner jar in the fridge for up to 3 days. Try chopping one or two of these up until little bits to make gluten-free cookie dough ice-cream using our milk can ice cream recipe too.