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No-bake cookie dough bites with chocolate chips are a quick snack or dessert that come together in less than 10 minutes. This versatile recipe is gluten-free, dairy-free, and vegan with a nut-free option.
Some of my favorite childhood memories took place in the kitchen, helping my mom or grandma bake. The best part was licking the sugary cookie dough batter off the beaters before they went into the sink. Raw eggs weren't something we really worried about since we were consuming such a minuscule amount.
These cookie dough bites are reminiscent of those joy-filled days. Because these balls are intended to be eaten raw, not baked, they have no eggs, a boost of plant-based protein to keep them filling all while still tasting indulgent.
Ingredients
Oat flour - unlike wheat-based flour, oat flour doesn't need to be heat-treated first to be safe for consumption. It also has more fiber, which helps make these more satiating.
Cashew butter - this is what contributes to that familiar cookie dough texture, but also adds protein.
Maple syrup - adds a little sweetness and also prevents the dough from having a gritty texture.
Coconut oil or softened butter - I recommend using refined coconut oil for no coconut taste or dairy-free softened butter.
Pinch of salt - only add if your nut butter doesn't have salt.
Mini chocolate chips - I find these to be the best size when making bites.
How to Make Cookie Dough Bites
Mix. In a medium bowl, mix all the ingredients together except for the mini chocolate chips until well combined.
Fold & roll. Fold in the chocolate chips with a rubber spatula and roll into bite-sized balls.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make these cookie dough bites using what you already have? Here are some ideas…
- No oat flour? – blend ⅔ cup of rolled oats in a high-powered blender or food processor until they're broken down into a fine flour (you may have a little extra).
- Gluten-free? - make sure to use certified gluten-free oats if necessary.
- No cashew butter? - use peanut butter or almond butter instead.
- Nut-free? - use tahini or sunflower seed butter. You may also need to increase the amount of maple syrup since these aren't as sweet.
- No maple syrup? - you can use granulated sugar, but you may have to add a little milk to get the right consistency. Start with 1 teaspoon and add up to 1 tablespoon (which is 3 teaspoons) at the most.
- No mini chocolate chips? - chop up your favorite chocolate bar.
Variations
Snickerdoodle: leave out the chocolate and add ground cinnamon plus a little organic cane sugar.
Cake batter: increase the vanilla extract to 1 teaspoon and leave out the chocolate.
Chocolate peppermint: add 1 tablespoon cocoa powder and swap out the vanilla extract for peppermint extract.
Oatmeal raisin: swap out the chocolate for raisins and add ½ teaspoon ground cinnamon.
Frequently Asked Questions
Store in a sealed container in the fridge for up to 1 month or in the freezer for up to 3 months.
They're delicious on their own as a treat or snack or add them to your favorite vanilla ice cream for a semi-homemade cookie dough ice cream.
More Bite-Sized Desserts
Cookie Dough Bites
Ingredients
- ⅔ cup oat flour, certified gluten-free if necessary spooned and leveled
- ¼ cup cashew butter, well-stirred see notes below
- 2 tablespoons maple syrup
- 1 tablespoon refined coconut oil or softened dairy-free butter
- ½ teaspoon vanilla extract
- pinch of kosher salt only if nut butter is unsalted
- 2 ½ tablespoons mini chocolate chips
Instructions
- Mix all the ingredients except the chocolate chips together in a bowl until well combined.
- Fold in the chocolate chips with a rubber spatula. Then scoop the dough and roll it into balls.
- Store the cookie dough bites in the fridge until ready to eat. Enjoy!
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