No-Bake Vegan Chocolate Chip Cookie Dough Bites
Fudgy, chewy no-bake cookie dough bites made entirely plant-based with gluten-free oats, maple syrup, and vegan chocolate chips. These require zero baking and come together in minutes, making them perfect for quick desserts, snack boxes, or gift-giving. The flax egg binder creates a tender crumb while coconut oil adds richness. Unlike traditional edible cookie dough, this version uses cooked oats (rolled oats are heat-treated) and flax for food safety.
Ingredients
- 1 ½ cup gluten-free rolled oats
- 1 ¼ cup gluten-free oat flouralmond flour0.75:0.5tags:lower-carbnuttier-flavor
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- ¾ cup unsweetened shredded coconut
- ½ teaspoon salt
- ¼ cup coconut oil, melted
- ½ cup pure maple syrupbrown rice syrup or date paste1:1 by weighttags:lower-glycemicalternative-sweetener
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Full guide → - 2 flax eggs, 2 tablespoons ground flax whisked with 6 tablespoons warm water, rested 15 minutes
- 2 teaspoon pure vanilla extract
- 1 cup vegan chocolate chips
Instructions
- 1
Whisk together oats, oat flour, shredded coconut, and salt in a large bowl.
- 2
In a medium bowl, whisk coconut oil, maple syrup, prepared flax eggs, and vanilla until smooth.
- 3
Pour wet mixture into dry ingredients and fold together with a spatula until combined.
- 4
Fold in chocolate chips.
- 5
Cover and freeze for 15 minutes to firm the dough.
- 6
Scoop dough into 2-tablespoon portions, roll into balls by hand, and serve.
Tips
Use filtered or cooled boiled water for flax eggs to avoid cooking the flax prematurely and affecting texture.
Roll dough between your hands quickly after freezing; if it softens, return to freezer for 5-minute intervals.
Store in an airtight container in the refrigerator or freezer to maintain shape and prevent drying.
Good to Know
Airtight container, refrigerator up to 5 days or freezer up to 3 months.
Prepare through step 4 and freeze up to 1 week; scoop and roll immediately before serving for best texture.
Serve chilled or at room temperature. Pair with almond milk, oat milk, or espresso.
Common Mistakes
Overmix wet and dry ingredients to avoid dense, tough bites; fold gently until just combined.
Skip the freeze step to avoid dough that is too soft to roll into clean balls.
Use room-temperature flax eggs instead of warm to prevent clumping when combining with other wet ingredients.
Substitutions
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Full guide →FAQ
Can I make these nut-free?
Yes. Omit coconut if tree-nut allergies apply; substitute with ground sunflower seeds for texture. Replace oat flour with additional rolled oats (pulse in food processor) or certified gluten-free flour blend.
What if my dough is too soft after freezing?
The mixture may be too warm or contain excess liquid. Return to freezer for another 10 minutes, or chill the wet mixture separately before combining. If recurring, reduce maple syrup by 1 tablespoon next batch.
How long do these keep and can I freeze them?
Refrigerate up to 5 days in an airtight container. Freeze individually on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw 10 minutes at room temperature or eat straight from freezer.