Place the peanut butter, honey, and vanilla in a microwavable bowl and microwave the ingredients for 20 seconds.
Stir the mixture until well combined then add in the remaining ingredients (and any extra mix-ins).
Stir well and ensure everything is well incorporated.
Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and place them in the fridge for at least an hour to set.
Store breakfast cookies in an airtight container in the fridge for up to two weeks.
PUMPKIN NO BAKE ENERGY BITES
INGREDIENTS
8 oz. (about 1 packed cup) chopped dates
1/4 cup honey
1/4 cup pumpkin puree
1 Tbsp. chia seeds or flax seeds
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
pinch of salt
1 cup old-fashioned oats (dry, not cooked)
1 cup toasted coconut flakes
1 cup toasted pepitas (pumpkin seeds)
INSTRUCTIONS
Combine the dates, honey, pumpkin puree, chia (or flax) seeds, cinnamon, ginger, nutmeg and salt in a food processor, and pulse until smooth and combined.
Transfer the mixture to a large bowl, and stir in the oats, coconut flakes and pepitas until evenly combined. Cover and refrigerate for at least 30 minutes.
Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.
Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.)
