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    Home » Recipes » Dessert

    October 6, 2022 Dessert

    Cookie Dough Bites

    Jump to Recipe - Print Recipe

    This post may contain affiliate links. See my disclosure for more info.

    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

    How to store cookie dough balls?

    Store in a sealed container in the fridge for up to 1 month or in the freezer for up to 3 months.

    How to serve them?

    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

    • Snickers Bites
    • Aquafaba Meringues
    • Peanut Butter M&Ms
    A heaping bowl of raw oat cookie dough balls.
    Print Recipe Pin Recipe
    5 from 5 votes

    Cookie Dough Bites

    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.
    Prep Time8 mins
    Total Time8 mins
    Servings: 10 - 12 bites
    Author: Lindsey Jenkins

    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!

    Notes

    Make sure to stir the cashew butter (or other nut butter) before using it. If it's too dry, it can affect the texture of the dough.
    SUBSTITUTIONS:
    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.

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    Hi, I'm Lindsey. My goal is to teach you how to become a better cook, rely less on recipes, and be more adaptable in the kitchen depending on what's in season, in your pantry, or to fit your dietary needs. All recipes are dairy-free but come with a "make it your way" substitution section to get you started.

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