These Vegan Cookie Dough Bites are ready in just 5 minutes and safe to eat raw! No raw flour, raw eggs, or white sugar required. They’re also gluten-free, nut-free, and the perfect sweet treat for snacking, dessert, or school lunch boxes!
- 1/4 cup maple syrup, or liquid sweetener of your choice
- 1/4 cup nut or seed butter
- 1 teaspoon vanilla extract
- 1 teaspoon water
- Optional: 1/4 tsp salt
- 1 cup oat flour (see notes)
- 1 1/2 tablespoons vegan chocolate chips
- Add maple syrup, nut or seed butter, vanilla extract, water, and optional salt to a large bowl. Stir together until everything is uniform.
- Add in the oat flour and mix until well combined. Then using clean hands, “knead” the dough together to ensure it all incorporates through. We have found that using your hands is essential! If the dough seems too wet, add more oat flour, 1/2 teaspoon at a time, until it reaches a cookie dough-like consistency.
- Add in the vegan chocolate chips and mix them with your hands.
- Using a small 1-tablespoon-sized cookie scooper (or a regular tablespoon or even just with your hands), scoop out some of the dough and roll it into a ball. Continue until you have rolled out the dough– we formed 8. Dig in and enjoy!
- Store in an airtight container in the fridge for about 5 days, although these are best enjoyed the day of as they will dry out as they sit.
- If you have rolled oats on hand, you can use those to make your oat flour. Simply place 1 cup in a high-speed blender and blend until fine.
- You can use 1 1/2 cups of almond flour instead of the oat flour.
- The nut or seed butter used will affect the flavor of the cookie dough. We like to use cashew butter or peanut butter, but whatever you have in hand should work!
- While we prefer the flavor of maple syrup, you can use any liquid sweetener you like/have on hand.
- If you don’t have dark chocolate chips, you can always roughly chop your favorite chocolate bar as a replacement.
- If the nut or seed butter you use is salted, keep that in mind before salting the dough. Then, taste it after mixing, and add salt as needed.
- Some nut or seed butter can be runnier or thicker than others. Also, you may have to adjust the oat flour or water as needed, so I would do this before adding the chocolate chips to get the right consistency! It should be like cookie dough, not too dry and not too moist!
- We have tested baking these cookies, and although they were successful and baked through, they were VERY thick and a bit dry. If you want to bake these, place them on a lined baking sheet and press them down, so they are about 1/2-inch thick, then bake at 350F for 13-15 minutes. Be sure to serve them with almond milk!
- We have not yet tested storing these in the freezer.
- The nutrition facts do not take into consideration the optional salt.
- Prep Time: 5 minutes
- Category: Dessert, Snack
- Method: No Bake
Keywords: Dessert, Snack, No Bake, Vegan, Chocolate Chips, Cookie Dough, Edible