Oatmeal Chocolate Chip Cookie Dough Bites (Gluten Free + Vegan)

If you’re always eating spoonfuls of cookie dough out of the bowl, these Oatmeal Chocolate Chip Cookie Dough Bites were made for you! These gluten-free and vegan cookie dough bites are made in five minutes and are sure to satisfy your cookie dough cravings. This post is sponsored by Bob’s Red Mill.

Happy Monday! If there’s anything that can kick your week off on the right foot, it’s these oatmeal chocolate chip cookie dough bites. Because let’s be honest, if cookie dough can’t make you feel excited for the week…what can?!

I seriously can’t believe how easy and delicious these are, and I’m now kicking myself for it taking me so long to come up with this recipe. I could’ve been eating cookie dough bites for YEARS.

Alas, they’re finally here and you can bet they’ll be a staple in my fridge for many months and years to come. They’re that good. In fact, I’ve already made another **valentine** version of them for you that will be coming soon 😏

But before we move onto the next version, let’s talk about the oatmeal chocolate chip cookie goodness staring you in the face right now and how you can be devouring them in ten short minutes. Or five technically, since you can definitely eat the dough before they’re rolled into balls. #nojudgment

Oatmeal Chocolate Chip Cookie Dough Bites! Doughn’t you want some? ;)

First off, we’ve got cashew butter. I like using cashew as opposed to almond butter or peanut butter because I find it has a delicious buttery flavor that’s perfect for a cookie dough flavor. However, you can definitely use whichever nut or seed butter your heart desires (or just whatever you’ve got on hand).

Maple syrup is in there for some sweetness. I’m sure honey would also work, but the flavor is typically more noticeable than maple syrup, which is something to be aware of – and using honey will make the recipe not vegan-friendly, so use maple syrup to keep it vegan.

The cashew butter and maple syrup are mixed up with vanilla extract, kosher salt, blanched almond flour and gluten-free oats. I used Bob’s Red Mill blanched almond flour and oats, as usual, because I can always count on them to be certified gluten-free and of the highest quality.

I used a combo of their rolled oats and their quick cooking oats because I was feeling indecisive, but either would work here. Just remember that using rolled oats will give more texture and chew, while the quick cooking oats won’t be as noticeable texture-wise.

Of course, you can’t have oatmeal chocolate chip cookie dough bites without chocolate chips! You can use chips like I did here, or opt for some chopped up dark chocolate chunks. Either way, you’ve gotta get that chocolate in there ;)

These Oatmeal Chocolate Chip Cookie Dough Bites are nothing short of irresistible! If you were the kid (or adult) always sticking your fingers in the cookie dough bowl for a snack, these were made for you. I’ve been loving them as a quick snack or even dunked in tea for a late night dessert treat :) however you devour them…enjoy!

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5 from 6 votes

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Oatmeal Chocolate Chip Cookie Dough Bites

If you're always eating spoonfuls of cookie dough out of the bowl, these Oatmeal Chocolate Chip Cookie Dough Bites were made for you! These gluten-free and vegan cookie dough bites are made in five minutes and are sure to satisfy your cookie dough cravings.

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Servings 12 bites

Author Rachel

Ingredients

• ½ cup (128g) cashew butter or any other creamy nut or seed butter
• 3 tablespoons maple syrup
• ½ cup (48g) blanched almond flour
• ½ cup (45g) gluten-free oats I used half quick cooking, half rolled oats for texture - use whichever you prefer or have on hand, or a combo like me!
• ¼ teaspoon kosher salt
• ½ teaspoon vanilla extract
• ⅓ cup chocolate chips I used Enjoy Life brand

Instructions

1. In a mixing bowl, stir together the cashew butter and maple syrup. Stir in the almond flour, gluten-free oats, salt, vanilla extract, and chocolate chips.
2. Roll the dough into 12 balls and store in an airtight container in the refrigerator for up to 2 weeks.

Recipe Notes

I used a combo of rolled oats and quick cooking oats, but either would work here. Just remember that using rolled oats will give more texture and chew, while the quick cooking oats won't be as noticeable texture-wise.

This post is sponsored by Bob’s Red Mill. As always, all opinions are my own. Thank you so much for supporting the brands that support Bakerita!