Cookie Dots Recipe {with free recipe card download}

Lyndsey Eden | BLOG CONTRIBUTOR
Lyndsey Eden | PHOTOGRAPHY

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We are back! Our recipe blogging hiatus lasted a big longer than we had anticipated, but trust us when we say we haven't just been basking in the last of the summer sunshine. No, no - we have been hard at work behind the scenes with all sorts of happenings for the coming season, like our Autumn Workshop Series, designing this gorgeous new website, and developing our upcoming seasonal menu!

We thought for our first recipe back we would share a Charlotte & the Quail (our sister restaurant!) favourite. Cookie dots are easy to make, and are a great little treat when you're dying for a sweet bite!

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We describe them as a healthy Ferrero Rocher. Made with Charlotte & the Quail's house made Gluten-Free Granola, available in-store and online. Mix it together with some protein packed almond butter, chocolatey cacao nibs, pure maple syrup and a dash of salt, and you have a delicious treat that you can feel good about nibbling. 

The best part about these cookie dots is they are incredibly versatile. We use them as a base for our cashew cheesecake, but they could also be used as a base for any kind of raw dessert. Raw date chocolate bars, raw chocolate pie, raw fruit squares maybe?!

Things do tend to get a tad messy when making these guys. If you've got little ones helping you out with this recipe, get them involved in the rolling step! It's fun, it's messy, and you will all be licking the tasty goo off your fingers at the end!

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COOKIE DOTS

INGREDIENTS:

- 2 cups C&Q gluten free granola
- 100 mL maple syrup
- 100 mL almond butter
- 2 tsp coconut oil
- pinch of salt
- 4 tsp cocoa powder
- 2 tsp cocoa nibs

TO CREATE:

HEAT maple syrup, coconut oil & almond butter in a saucepan over medium heat until melted and well combined.

Add remaining (dry) ingredients into a mixing bowl, and slowly fold wet ingredients in.

Roll into tablespoon-sized bowls and allow to cool in the fridge or freezer. Enjoy! 

DOWNLOAD YOUR FREE RECIPE CARD HERE

Hayley Rosenberg