We can see it, y’all! Summer is a’comin– & that means it’s time to stock up on sunscreen & hats the size of fishing boats because it’s going to get toasty. And sometimes when it’s so hot you consider storing your sheets in the freezer so you basically get to sleep in an ice box at the end of the day, the last thing you want to do is turn on your oven.

That’s not exactly why we tested out a no-bake recipe this week. Actually, it’s because our oven kicked the dust. It still worked, technically, but what started as a random occurrence of being smoked out of the kitchen became more of a routine– & that felt a tad not so good to us. It’s funny how you forget how pretty a kitchen appliance can be until you get a new one. And now I just notice all the things. It’s so clean! And the inside is this pretty blue! And there’s a convection feature!

When we (and by we, I mean Blake) pulled the old oven out, there was so much junk back there…including two steak knives I’ve never owned. He said, Do you just want to wash these & keep them? You better believe those poor little knives are in a dumpster somewhere. RIP.

Anyway, we didn’t know if we would have an oven by last Friday or not, & our cooking show lives on! So we hunted down a recipe that required zero cooking, & I realized how perfect this would be for 1) a hot summer day, or 2) a little kid sleepover when you want to make a fun treat but want to avoid children & 400 degree appliances, or 3) cookie-like treat on a camping/beach trip.

This is a grain-free cookie dough, so the consistency does have a nuttier taste than your traditional cookie dough. Blake tasted it & said it tasted like a cookie granola to him. I love cookies & I love granola, so I’m down for that.

Also– this recipe is super easy. It’s quick. It dirties up very few dishes. And it’s perfect for something to whip up with littles.

Hope you enjoy!



1 8oz bag pitted dates

1/2 C water

1 1/2 C almond flour

1T ground flax seed

1 teaspoon pure vanilla extract

1/2 – 3/4 teaspoon salt (just depends how you prefer your ratio of sweet to salty cookie dough!)

1/2 C mini chocolate chips (I only had regular chocolate chips, but I did chop them up so a little would go a long way)

1/2 C old fashioned oats


1 Pour your dates & water in the large bowl of your food processor (with the S blade) & pulse continuously until broken down. You’ll for sure want to wrap your food processor in a towel while you do this because a lot of the water splashes back out. Megan (Detoxinista) recommended doing this in her post, but I took it as more of a suggestion than golden rule, & let’s just say I had to clean up a bit afterwards.

2 Add in your flour, flax, vanilla, & salt. Pulse until mixed together. I added a few more tablespoons of water because it seemed a little dry to me. It will have an almond butter texture.

3 Pour in your chocolate chips & oats (or whatever add-ins you deem fit for your tastebuds! Dried cranberries & coconut? Peanut butter & cinnamon? Go crazy!) Pulse a few times to mix everything together.

4 Store in your fridge– tastes the best cold! I’ve been enjoying it by the spoonful, but because it’s a little sticky from the dates, my kids like it best if I roll small amounts into balls & then they can just pick one up & pop it in their mouth. It’ll last for about two weeks, but I seriously don’t see why you need two weeks to finish this off!

We’ll see you over on Instagram for our live cooking show at 2:30 every Friday!

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