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! Make these gluten-free and vegan cookie dough bites in just five minutes! 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. 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 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 😏. (Update: the red velvet cookie dough bites are just as good!)

But before we move onto the next version, let’s talk about oatmeal chocolate chip cookie bite goodness and how you can be devouring them in ten minutes. Or five technically, since you can definitely eat the dough before you’ve rolled them into balls.

Oatmeal Chocolate Chip Cookie Dough Bites!

Cashew Butter: I like using cashew butter 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: for some sweetness. I’m sure honey would also work, but the flavor is typically more noticeable than maple syrup. Use maple syrup to keep it vegan.

Vanilla Extract & Salt: both for delicious flavor!

Blanched Almond Flour: make sure to use blanched for the best results.

Gluten-Free Oats: I use Bob’s Red Mill blanched almond flour and oats. I can always count on them to be certified gluten-free and the highest quality.

Which type of oats should you use? I used a combo of rolled oats and quick cooking oats. Either will 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 mini chips like I did here, or opt for some chopped up dark chocolate chunks.

How to store oatmeal chocolate chip bites:

Refrigerator: store in an airtight container in the refrigerator for up to 2 weeks.

Freezer: store in an airtight container in the freezer for up to 6 months.

Want more easy gluten-free vegan snacks?

• Red Velvet Cookie Dough Bites
• Chocolate Peanut Butter Pretzel Bites
• Maple Caramel Puffed Corn
• Easy Peanut Butter Oatmeal Bites

Bakerita | Rachel Conners

Oatmeal Chocolate Chip Cookie Dough Bites

5 from 8 reviews

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.

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Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 12 to 18 bites, depending on size

Ingredients

 

½x1x2x

• ▢ 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

 

• 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.
• Roll the dough into 12 to 18 balls, depending on how big you want them, and store in an airtight container in the refrigerator for up to 2 weeks.

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.

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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!