Gluten-free, made with all natural sugars, and full of chocolate chips! This recipe for vegan Cookie Dough Bites is the perfect solution for an on the go snack or after dinner treat to curb both your hunger and your sweet tooth!
These little guys have got your back! When you are in need of something a touch sweet, but still on the healthy side, cookie dough bites are the perfect choice. It's like getting to enjoy all the best parts of chocolate chip cookie dough without all the unhealthy fat and calories.
And they are gluten-free! The bites are made using gluten-free oat flour. Held together and naturally sweetened using nut butter, medjool dates, and maple syrup. Then you add in some dairy-free chocolate chips and vegan cookie dough bites are born.
I should also mention that these amazing treats only take 20 minutes to make and just 8 simple ingredients!
At my house, I eat them as a snack when I'm running out the door or when I want dessert, but don't want to overindulge. Just one cookie dough bite and I'm totally satisfied. But I must admit I do sometimes have two or even three! They are hard to resist.
- Medjool Dates- You have to use Medjool dates in this recipe. No other type of date will produce the same results.
- Almond Butter- Cashew butter can be used in place of almond butter.
- Gluten-Free Oat Flour- If you aren't concerned with gluten you can also just use regular oat flour.
- Maple Syrup- Agave is another choice if you don't have maple syrup.
- Dairy-Free Chocolate Chips- Any brand you prefer will be perfect.
- Vanilla Extract- A dash of vanilla enhances the flavor of the chocolate chips.
- Coconut Oil- It's best to use coconut oil because it becomes solid in texture.
- Sea Salt- Just a dash of fine grain sea salt helps to balance out the sweetness.
How To Make Vegan Cookie Dough Bites
This recipe is quick and easy to make. You do need a food processor to prepare the dates, but you only need 20 minutes before you can start popping cookie dough bites into your face!
To begin the recipe, you will need to prepare the dates by making a dough out of them. You do this by adding all the seeded medjool dates to a food processor and then processing them until they resemble a gooey dough. This should only take 1 to 2 minutes.
Next, you will whisk 2 cups of the oat flour and salt together in a large bowl. Then in a separate smaller bowl, you will combine the almond butter, maple syrup, coconut oil, and vanilla with a whisk until creamy. Now, you add the the almond butter mixture to the oat flour mixture along with the date dough and mix well. You can use a silicone spatula or wooden spoon if you like, but the best tool to use is your hands.
At this point, if the dough seems too gooey and wet add more of the remaining oat flour a little at a time. You want the dough to hold together well like cookie dough, but not to be too loose. If you accidentally add too much oat flour you can simply add a little more coconut oil or maple syrup.
Finally, you add the chocolate chips and combine again. And as I said before your hands are the best tool for this job.
Now, it's time to turn the dough into bites of yumminess. To form the bites, you will scoop large tablespoon size portions of the dough and form them into balls. This recipe makes about 20 cookie dough bites.
Tips For Success
- Pack Medjool Dates: To get the best cookie dough texture you want to make sure that you pack the measuring cup full of pitted Medjool dates. If you skimp on doing this the dough will not be as soft and moldable.
- Oat Flour: Start with just 2 cups of oat flour. Do not just read the recipe and dump it all in. You may find that you need less than me or even more. This is due to the fact that some Medjool dates are more gooey than others. And this can be based on the age of the dates or how they have been packaged. So you definitely want to start with the least amount of oat flour that the recipe calls for.
- Warm Nut Butter: If your almond butter is too firm to work with you can heat it up a tad to get it nice and creamy. But to do this you will want to heat it up along with the maple syrup, coconut oil, and vanilla in a small saucepan at a low temperature for just a few minutes. Be careful to watch the heat as you just want it to melt and not burn.
- Chill Chocolate Chips: It's a good idea to chill the chocolate chips in the fridge or even freezer for a few minutes before adding them to the batter. By doing this it helps to ensure that the warmth of your hands and or batter does not melt the chips.
How To Store
The cookie dough bites can be stored in the fridge for up to a week. They can also be kept in freezer for up to 3 months in an airtight container or freezer bag. And because they store so well I often make a double batch that way they are ready to go anytime I need!
These Vegan Cookie Dough Bites are amazing because they are...
- Yummy naturally sweetened treats
- Gluten-free made with oat flour
- Quick and easy to make
- Great on the go snack
More Vegan Snack Recipes
- Peanut Butter S'mores Bars
- No-Bake Brownie Balls with Walnuts and Chia Seeds
- Vanilla Cranberry Coconut Granola with Almonds
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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Easy Vegan Cookie Dough Bites (Gluten-Free)
- 2 to 2 ½ cups gluten-free oat flour or regular if not gluten free (275 grams)
- ½ cup medjool dates, packed into the cup
- ¼ cup maple syrup or agave
- 2 Tbsp almond butter or cashew butter
- 1 Tbsp coconut oil
- 1 tsp vanilla
- ½ tsp salt
- ½ cup dairy-free chocolate chips, chilled
- Add the seeded medjool dates to a food processor and process until they resemble a gooey dough. See the photo above in the post. If your dates are dry you will want to soak them in hot water for about 10 minutes to soften them up first before making the date dough.
- Whisk 2 cups of the oat flour and salt together in a large bowl.
- In a separate medium bowl combine the almond butter, maple syrup, coconut oil, and vanilla with a whisk. If the nut butter is dry you can heat up all these ingredients together in a small saucepan on low until nice and creamy.
- Add the almond butter mixture to the oat flour mixture along with the date dough and mix well. You can use a silicone spatula or wooden spoon if you like, but the best tool is your hands. You want to make sure all the ingredients are fully incorporated. If the dough seems too gooey and wet add more oat flour a little at a time. You want the dough to hold together well like cookie dough, but not to be too loose. If you accidentally add too much oat flour simply add a little more coconut oil or maple syrup.
- Now add the chocolate chips and combine again. This will take a bit of effort, so again the easiest thing to do is to use your hands.
- To form the bites, scoop large tablespoon size portions of the dough and form into balls. Each ball is about 30 grams in weight if you want to be exact.
- This recipe makes about 18-20 bites. Store the bites in the fridge for up to a week or in the freezer for up to 3 months in an airtight container.