Vegan Cookie Dough Bites

These delicious no-bake bites are naturally sweetened (plus with optional chocolate chips). They have that classic cookie dough taste, and are done in just 10 minutes!

AuthorKaitlin - The Garden Grazer

Prep Time:10

Total Time:10

CourseDessert, Snack

CuisineGluten-Free, Oil-Free, Vegan

Servings small balls

Ingredients

3/4 cup oat flour*
1/3 cup creamy peanut butter (I use natural, unsalted)
1/4 cup pure maple syrup
1 Tbsp. plant milk (or water)
1 tsp. pure vanilla extract
1/4 tsp. almond extract (optional, or less)
1/8 tsp. salt

Optional:

2 Tbsp. vegan chocolate chips

Instructions

In a medium bowl, add peanut butter, maple syrup, milk, vanilla extract, almond extract (if using), and salt. Stir well to combine into an even mixture.
Then add oat flour and stir well. (It might take a minute to fully combine.) Continue stirring until a solid, non-sticky dough ball forms. Towards the end, I simply use my hands to help combine. If the mixture is still sticky, simply add a little more flour.
Roll into small, individual balls with your hands. (I form mine about 1.5 inches wide, which creates about 12 balls.) Then press in optional chocolate chips if using.**

Notes

*For gluten-free: Ensure your oat flour is GF. (I use Bob's Red Mill oat flour.)

**Chocolate chips: If including optional chocolate chips, simply press them into the balls after forming. If they are added to the original dough mixture, I find rolling the balls is much more difficult.

For oil-free: There is no added oil in this recipe. So if you prefer to keep it oil-free, simply do not use the optional chocolate chips if they contain oils.

Almond extract: This can be quickly overpowering, so add a very small amount and increase as desired. Or omit this if you're not a fan.

Yield: Recipe makes 12 balls (1.5-inches wide). Adjust size as desired.

Storing: Store in a sealed container at room temp for 2-3 days. Or store in a sealed container in the fridge for up to a week.

Nutrition Per Serving (Estimate)