No-Bake Oatmeal Cookie Bites

Hello! It has been quite a while. I wish I could say I had a decent excuse for my prolonged absence. I mean, I do have an excuse, but it is not decent in the slightest.

I’ve been lazy to the max. Great excuse, right?  I haven’t spent much time in the kitchen. Instead, I’ve been lounging around in Connecticut and Boston eating lazy person fare (aka peanut butter and jelly sandwiches) while dreaming about living a successful life. I’m not making much progress, obviously. Oops.

Now to talk about these cookie bites. They are the perfect summer dessert. There is absolutely no reason to turn on the oven and slow roast your family. The weather is hot enough. They are also somewhat healthier than your average cookie, but don’t get too excited. There is still sugar in them. And chocolate. Can’t forget the chocolate.

These cookie bites are made with peanut butter, chia seeds, flax seeds, oats, cranberries, honey, and chocolate chips. Hurrah. If any of these ingredients sound unappetizing to you, you’re in luck. You can easily substitute the ingredients. You could use almond butter, raisins, agave, and butterscotch chips instead. Go crazy with the variations. These might taste good with almond butter and maple syrup rather than peanut butter and honey. Now I’m regretting that I didn’t use that combination first.

As I was mixing the ingredients, I tried to think of a good name for these little cookie bites. Due to the bird food like ingredients, I really wanted to have the word ‘bird’ in the name. Initially, I wanted to call them “bird balls.” At first that sounded like a wonderful plan. Then I thought about it some more. Finally,  I came to the realization that “bird balls” was possibly one of the worst names I could’ve thought of. My second idea was to call them “bird bites.” That name seemed alright at first, but it sounded too much like a meaty hor d’oeurve that you would be offered at a fancy party. After a few more feeble attempts (bird seed cookies, bird spheres) I gave up on the idea of putting ‘bird’ into the name.

That, my friends, is how I came up with the boring, unoriginal, unexciting name: No Bake Oatmeal Cookie Bites.

But don’t fear. These cookies do not taste boring, original, or unexciting. They are sweet, oat-y, chocolate-y, and peanut buttery. Maybe just a little bird-y too.


Wow, you can see all of the ingredients! That’s uncommon these days. 


  • 2 cups rolled oats
  • 1 cup peanut butter (or allergy friendly alternative)
  • 1/4 cup chia seeds
  • 1/4 cup flax seeds, finely ground (I used a coffee grinder)
  • 2/3 cup honey
  • 3/4 cup mini chocolate chips
  • 1/2 cup cranberries


  1. Mix all ingredients in a large bowl. Chill for at least 30 minutes, then roll dough into 1 inch balls. Store in the refrigerator in an airtight container.

Very simple, very easy. Enjoy!








Perfect Holiday Sugar Cookies

There are only like five days left until Christmas. How did that happen? The older I get, the less time it seems to take for holidays to arrive. Maybe it’s because I have to buy everyone a proper gift and not make beautiful homemade cards. But in all honesty, calling them beautiful is quite a stretch. I’m not going to lie.

Anyway. Time for sugar cookies. This is our family go to recipe. They are perfect for decorating, because they have a nice flat surface and they keep their shape while baking. These cookies are perfect, simple, buttery, and crisp. Not like rock-hard crisp, but not flimsy or chewy. They are great on their own, but they are also a perfect vehicle for any type of frosting.

Irresistible, easy, delicious, and adorable.


  • 1 cup butter (2 sticks) at room temperature
  • 2/3 cup white sugar
  • 1 large egg
  • 2  1/2 cups all purpose flour
  • 1/4 teaspoon salt


  1. In a large bowl using an electric mixer, beat butter and sugar until thoroughly mixed, then beat on a higher setting until creamy. Add the egg and vanilla and mix until well combined.
  2. Add the flour and salt and beat until the dough begins to form into one large clump. Divide the dough into three sections, flatten them a bit, and refrigerate for an hour.
  3. Take one dough portion out onto a floured surface and roll it until it is about 1/8 inch thick. Cut out desired shapes, and place them on a baking sheet covered with parchment paper (I think a bare sheet would work just fine too). Bake in a 350 degree oven for about 7-9 minutes, or until golden brown around the edges. Be warned-these cook quickly.
  4. Place baked cookies on a cooling rack and repeat step three with the remaining portions of dough. Let the cookies cool entirely before decorating them.

Royal Icing:

  • 4 cups powdered sugar
  • 1 tablespoon meringue powder
  • 5-8  tablespoons of water
  • Pinch of salt (Optional)
  1. Pour the powdered sugar and meringue into a large bowl. Mix, then start adding water by the tablespoon until you reach desired consistency. Add food coloring if you want colorful frosting. Who doesn’t want colorful frosting?
  2. Put icing into decorating bags and decorate to your heart’s content. You can also just smear it on if you don’t care how they look.

You can store these cookies (once they’re dry) in an airtight container for up to three days. They won’t rot or anything, it is just likely that they will begin to soften.

They probably won’t last that long anyway.


I got this cookie recipe from Sunset magazine in the December 2004 section. I don’t who wrote it, but I don’t want to take credit for something I didn’t write. Thank you Sunset! We have had this recipe torn out of the magazine for about 11 years. They are gross looking pages.

The frosting was created from my very own brain. Yay me.