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7 Ingredient Vegan Cookie Dough Bites! these chocolate chip cookie dough balls have no grain, gluten and no added oil. Can be made without the sugar. Vegan Paleo Gluten-free Grain-free Recipe. Jump to Recipe
Its summer, long days, that means longer times outside. And between all the activity, we need fun snacks that taste like cookie dough (right!) and are energy bites as well.
These nutty fudgy balls are just that. Full of all the good stuff, just a few ingredients and taste like healthy chocolate chip cookie dough! Cashews and coconut are processed to make a nice neutral base. Then dates, flavors are added in. and some chocolate chips of course! You can drizzle some melted chocolate on them for additional chocolate or roll in seeds.
Ingredients for Vegan Cookie Dough Bites and substitution options
- Raw cashews and coconut make up a hearty neutral base. Coconut + dates add a light caramel like flavor.
- Almond flour adds a bit more bulk
- Dates are the sweetener as well as binder. If the dates are not as soft, sprinkle in some water or oil to help bind. You can use 3-4 tbsp maple syrup instead of dates, you might need to add 1-2 tbsp more almond flour or other flour of choice.
- vanilla extract adds flavor
- a good pinch of salt balances out the sweet
- a small amount of brown sugar for texture and sweet. it’s optional.
- chocolate chips of course are a must for chocolate chip cookie dough. I like mini chocolate chips. You can add other additions like dried fruits of choice.
How to make Vegan Cookie Dough bites with step pictures
Assemble the ingredients, so you have them all ready to process as needed. Process cashews, coconut and salt until fine even meal. Process for 2-3 minutes so the cashews break down well and start to get buttery.
Add dates, sugar if using, vanilla and process until dates have broken down evenly. Depending on the dates, this may take 1-2 mins.
Add almond flour and process until the mixture is fat doughy crumbs or somewhat doughy. Transfer to a bowl, add chocolate chips and mix.
Use a scoop or hands to shape into balls. If the dates were dry, add sprinkles of oil or non dairy milk/water and mix in. Then press between your hands to check if a ball forms. Then use scoop to make scoops or roll between your hands.
More Snack Bites from the blog
- Carrot Cake Bites – GF They taste like Carrot Cake! you all have been loving them.
- Peanut Butter Chocolate Balls with Rice Krispies– GF Cannot get any better than pb and choc
- Blueberry Muffin bites. GF Blueberry muffins in snack form!
- Seedy Chocolate Snack Bars – GF no dates!
- Golden Sesame Balls – GF Because turmeric
- Mojito Energy Balls – GF so fresh and zesty!
Vegan Cookie Dough Bites (No Bake Gluten-free)
Ingredients
- 1/3 cup raw cashews
- 1/4 cup shredded coconut
- 1/4 tsp salt
- 12 dates
- 1 tbsp brown sugar for sweeter and texture, , optional
- 1.5 tsp vanilla extract
- 1/2 cup almond flour
- 3 tbsp mini chocolate chips
Instructions
- Process cashews, coconut and salt until fine even meal. Process for 2-3 minutes so the cashews break down well and start to get buttery.
- Add dates, sugar, vanilla and process until dates have broken down evenly. Depending on the dates, this may take 1-2 mins.
- Add almond flour and process until the mixture is fat doughy crumbs or somewhat doughy. Transfer to a bowl, add chocolate chips and mix
- Use a scoop or hands to shape into balls. If the dates were dry, add sprinkles of oil or non dairy milk/water and mix in. Then press between your hands to check if a ball forms. Then use scoop to make scoops or roll between your hands.Store: On the counter for 2 days, refrigerated for upto 2 weeks.
Notes
- You can use 3-4 tbsp maple syrup instead of dates, you might need to add 1-2 tbsp more almond flour or other flour of choice.
- You can use dried fruits such as raisins, cherry, blueberry etc instead of chocolate chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these last night! So so good! Thanks for sharing!
awesome! thank you for your review =)
Do you have any recommendations on how to store them?
Refrigerate for upto 3 weeks
Thank you so much for sharing this recipe! Loved making this