These cookie dough bites are the perfect snacks for your kids (or you!), and they’re very easy to make, vegan, and no-bake!
If you’re looking for the perfect snack or dessert, these no-bake, egg free cookie dough bites are great for the whole family! These bite size treats are delicious and nutritious!
Is it safe to eat these no bake cookie dough bites?
Yes, this egg free, no bake recipe is safe to eat for everyone! All ingredients are safe to consume without baking.
And, they taste just like raw cookie dough!
Garbanzo bean cookie dough (aka, chickpea cookie dough)
My secret little ingredient is garbanzo beans! This pantry staple is loaded with fiber and protein and the texture tastes just like cookie dough when you blend them up with oats. What more could you ask for?!
The protein and fiber combination in garbanzo beans is an excellent ingredient for balancing blood sugars too! Chickpea cookie dough for the win!
Low sugar cookie dough is possible!
Sweetened with just a little maple syrup, these cookie dough bites are a tasty low sugar option! I use almond flour as a blood sugar friendly option compared to all-purpose flour.
How to make no bake cookie dough bites
Add your oats and almond flour to a large food processor with the s-blade inserted. Process for about 1 minute, until a fine powder forms.
Add all of the remaining ingredients except the chocolate chips and process until a batter has formed. It will look almost exactly look cookie dough at this point.
You may need to stop the food processor about halfway through to scrape down the sides of the bowl. The mixture will be thick, if it appears too dry, add 1-2 Tbsp of water. This will help the food processor to keep doing its job and not burn up the motor!
Then, transfer the cookie dough to a bowl and stir in your chocolate chips by hand.
Roll the dough into balls using a cookie scoop or Tbsp measure and refrigerate for at least 4 hours. This step is necessary to make the dough fluffy and round without baking! Enjoy!
You can store your cookie dough bites in an airtight container in the refrigerator for up to 2 weeks.
Mini chocolate chips
Feel free to use mini chocolate chips instead of regular in this recipe! Both sizes are equally delicious, but when you use mini chocolate chips the bites are a bit easier to roll together into chickpea cookie dough balls.
Make these cookie dough bites into almond flour oatmeal chocolate chip cookies
If you love these and want to make them into a cookie, just preheat your oven to 350 degrees F and add ½ tsp of baking powder and 1 egg (or flaxseed egg) to the original ingredients.
Add oats and almond flour to a large food processor with the s-blade inserted. Process for about 1 minute, until a fine powder forms.
Add all ingredients except the chocolate chips and process until batter has formed. Remember, it will look almost exactly look cookie dough at this point. Just as we did above, if the mixture appears too dry, add 1-2 Tbsp of water.
Once you’re ready to bake the cookies, scoop the dough 1- 2 inches apart on a parchment lined pan. You can skip the refrigeration step here since the cookies are going into the oven and will rise with heat and baking powder!
Transfer the mixture to a bowl and stir in the chocolate chips by hand. Unlike the no-bake cookie dough bites above, the cookie dough in this recipe should not be consumed raw since we added in an egg!
Finally, bake the cookies or 9-10 minutes or until the edges start to turn golden brown. Remove them from the oven and let them cool for 5-10 minutes, then transfer them to a cooling rack to finish cooling.
Store the cookies in an airtight container in the refrigerator for up to 5-7 days or freeze for up to 3 months. Enjoy!
Other no-bake dessert recipes you may enjoy
Low Sugar Chocolate Chip Cookie Dough Bites
- 1 1/2 cups oats
- 1 cup almond flour*
- 1 can low sodium garbanzo beans rinsed and drained
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup maple syrup
- 1/2 cup chocolate chips
- Add the oats and almond flour to the bowl of a large food processor with the s-blade inserted.
- Process until a fine powder is formed (about 60 seconds).
- Add all of the remaining ingredients, except the chocolate chips and process until smooth and a batter has formed. It will look almost exactly look cookie dough at this point. (You may need to stop the food processor about half way through to scrape down the sides of the bowl. If the mixture appears too dry, add 1-2 Tbsp water.)
- Carefully transfer the mixture to a bowl and stir in the chocolate chips by hand.
- Using a cookie scoop, or Tbsp measure, roll the dough into balls, and refrigerate for at least 4 hours. Enjoy!
- Store in an airtight container in the refrigerator for up to 2 weeks.