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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Oatmeal Chocolate Chip Cookie Dough Bites
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 bites 1x
Description
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.
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
- 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 balls 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.
- Category: Dessert, Snack
- Cuisine: American
Keywords: cookie dough, no bake, chocolate chip, oatmeal, gluten-free
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!
Margaret says
I had a small jar of homemade vanilla bean cashew butter I wasn’t in love with so this was the perfect way to use it up. So yummy! Thanks for a super easy & delicious recipe!
★★★★★
Rachel says
Yay so thrilled to hear you’re enjoying them, Margaret! Thanks so much for your feedback :)
Anna Kate says
Can I use coconut flour instead of almond?
Rachel says
Hmm, if you did, you’d only want to use about 2 to 3 tablespoons because it’s much more absorbent than almond flour!
Skylar Allen says
These are to die for! I could eat them all day long. I used half cashew butter and half mixed nut butter and the flavor is just incredible. The oats add just the right amount of texture too making them the perfect treat!
XO,
Skylar
http://www.styledbyskylar.com
★★★★★
Rachel says
Thank you for the love Skylar!! So glad you’re loving them :)
Kayle (The Cooking Actress) says
You’re my hero. OHEMGEE I love these bites!
★★★★★
Rachel says
Thanks so much for the love Kayle!
Virginia says
These are amazing!!! I used organic unsalted chunky peanut butter (because that’s what I had but so delicious- like a PB cookie!), quick oats (I pulsed myself in my Vitamix), agave instead of maple syrup, and cocoa nibs instead of choc chips! I made bigger balls so it didn’t make as many…or maybe because I couldn’t stop eating the batter!! Thanks for a great recipe! I’m bringing some to work tomorrow for an energizing snack!
★★★★★
Rachel says
So glad you’re enjoying them, Virginia!! Glad all your subs worked out deliciously :)
Fatima says
Would it turn good if i bake them?
Rachel says
Not sure, the recipe wasn’t developed to be baked.
Barb says
If I use agave, how much would I use? And does the almond flour need to be “blanched”?
Rachel says
Hi Barb, you can use an equal amount of agave as there is maple syrup. Because these balls aren’t baked, it’s not super important that the almond flour is blanched. Enjoy!
Sharon says
So good! I’m always craving something to go with my coffee in the morning and one or two of these does the trick! I used mini chocolate chips and agree that a combo of rolled oats and quick cooking oats work well. Also makes a great quick snack for work. So glad I found your recipe! Thanks!
★★★★★
Rachel says
So thrilled to hear you’re enjoying them, Sharon! Thanks so much for your kind words :)
Steph says
THESE ARE AMAZING! I’d give them 10 stars if I could. I don’t love the texture of raw oatmeal, so I blend the oatmeal until it is a fine powder prior to adding to the mixture. So tasty! I also use whatever nut butters I have on hand: sunflower seed butter, almond butter, cashew butter, peanut butter, etc. I used honey one time as well, and they are great that way too! Needless to say, the recipe is very forgiving, and my friends and family love these every time!
★★★★★
Rachel says
Thanks SO much for your feedback, Steph! Love seeing your twists – so glad you enjoyed them all :)
Laura says
Can I substitute regular gluten free flour instead of almond? We have a tree nut allergy in the house ( peanuts are fine) so I plan to use peanut butter.
Rachel says
Hi Laura, I don’t see why not, though I haven’t tried it, so no guarantees! Enjoy :)
lww55 says
look amazing, could i dunk them in chocolate ? i.e chocolate covered balls?
Rachel says
Yes absolutely!! I would thin out the chocolate with a tiny bit of coconut oil or cacao butter to make it easier to dip :) great idea!
Rachel L. says
I recently had to cut wheat out of my diet and was heartbroken because my mom’s famous oatmeal chocolate chip cookie recipe is a big part of the legacy she left behind. I was craving the cookie dough intensely one day and found your recipe online; I was blown away by how much it tastes like the real thing! Thank you so much for brightening my wheat-free horizon! I’ve been making them every week since then, the perfect thing to satisfy my sweet tooth in the afternoon.
★★★★★
Rachel says
This makes me SO happy to hear, Rachel! I know how upsetting it can be to cut out foods and subsequently, all of your nostalgic dishes made with them. I hope that you can find many other gluten-free recipes on my site to help satisfy your cravings. If you ever have a family recipe you’d like to be made gluten-free, feel free to reach out and I’ll see what I can do :D