Gluten-Free No-Bake Vegan Cookie Dough Bites
These soft, chewy cookie dough bites deliver all the satisfaction of raw cookie dough without the eggs or flour concerns. Made with wholesome oat flour, nut butter, and maple syrup, they come together in minutes with just a bowl and your hands. The texture is perfectly cookie dough-like - not too wet, not too crumbly. Perfect for satisfying sweet cravings, serving at parties, or keeping in the fridge for quick treats. The vegan chocolate chips add just the right amount of sweetness and crunch.
Ingredients
- ¼ cup maple syrup
- ¼ cup nut or seed butter
- 1 teaspoon vanilla extract
- 1 teaspoon water
- ¼ teaspoon salt(optional)
- 1 cup oat flour
- 1 ½ tablespoons vegan chocolate chips
Instructions
- 1
Combine maple syrup, nut or seed butter, vanilla extract, water, and optional salt in a large bowl until uniform
- 2
Add oat flour and mix until well combined, then knead with clean hands to fully incorporate
- 3
Mix in vegan chocolate chips by hand
- 4
Scoop dough with tablespoon-sized cookie scoop and roll into balls
Tips
Use your hands to knead the dough - this step is essential for proper texture
If dough seems too wet, add more oat flour half teaspoon at a time until it reaches cookie dough consistency
These taste best the day they're made as they can dry out over time
Good to Know
Store in airtight container in refrigerator for up to 5 days
Can be made same day, best served fresh
Serve at room temperature or slightly chilled
Common Mistakes
Don't skip the hand-kneading step to avoid crumbly texture
Add oat flour gradually if too wet to avoid overly dry dough
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use regular flour instead of oat flour?
Oat flour is recommended for the best texture and to keep it safe to eat raw. Regular flour isn't ideal for no-bake recipes.
What if my dough is too crumbly?
Add water or nut butter one teaspoon at a time until the dough holds together when squeezed.
How long do these keep fresh?
Best eaten the day they're made, but will keep in the refrigerator for up to 5 days in an airtight container.