Vegan Cookie Dough Bites
User Reviews
5
Vegan Cookie Dough Bites
Description
The dough base uses blended rolled oats to create a coarse flour, combined with creamy nut butter, melted vegan butter, and brown sugar to form a sweet, sticky dough. Vanilla and plant milk help bind the ingredients, while salt balances sweetness. Mini vegan chocolate chips folded in add bursts of melty chocolate in each bite.
Portioning the dough into small balls and freezing sets them firmly, making them easy to handle and ideal for quick snacks. An optional coating of melted vegan dark chocolate can be applied, sometimes dusted with raw cacao powder or chocolate sprinkles for presentation. This layered texture contrasts the firm dough interior with a smooth chocolate shell.
Storing these bites in the freezer preserves freshness and maintains the firm texture, while refrigeration offers a softer consistency for those who prefer it. They make convenient, portion-controlled snacks or treats without baking.
Ingredients
- 1 ½ cups rolled oats
- ½ cup peanut butter Stir well so it's not overly oily, or sunflower seed butter, smooth, if salted omit salt listed below
- 2 tablespoons vegan butter melted
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ¼ cup plant milk of choice
- ⅓ cup chocolate chips vegan, mini
- ¼ teaspoon salt omit if using salted nut butter
Decorations, as pictured (see Notes below):
- cacao powder raw, optional
- 7 ounces dark chocolate vegan, chopped
- chocolate sprinkles optional
Instructions
- Line a baking sheet with parchment or wax paper.
- In a blender or food processor, blend the oats until they're the texture of coarse flour. Set aside.
- Using a food processor or an electric hand mixer (preferred method), in a large bowl cream together the peanut butter, butter, and brown sugar. Add the vanilla, milk, salt, if using, and mix again. Stir in approx. 1 ¼ cups oat flour. If the dough seems too sticky add more oat flour.
- Fold in the chocolate chips. Use a small cookie scoop or tablespoon to scoop approximately 2 tablespoon of dough at a time, and use your hands to roll into a smooth ball. Place cookie dough balls on lined baking sheet and freeze for 30 minutes.
- Transfer to a storage container and return to the freezer. They can also be rolled in cacao powder at this stage.
Optional chocolate coating:
- Melt the dark chocolate by adding it to a bowl and microwaving in 15 to 20 second intervals, stirring in between. Once the cookie dough is cold, dip the balls one at a time into the melted chocolate, spooning chocolate over top until thoroughly coated. Use a fork to lift out of the bowl, allowing excess chocolate to drain. *If using sprinkles, roll the balls in a bowlful of sprinkles while the chocolate is still wet.
- Place coated truffles on the parchment-lined pan. Once all the truffles are dipped, return the baking sheet to the freezer for a few minutes to help the chocolate set.
Notes
- Store cookie dough bites in the freezer for up to 1 month to maintain firmness and freshness.
- For softer bites, refrigerate for up to 5 days before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20truffles
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 1truffle | |
| Calories | 150kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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