These vegan edible cookie dough bites are SO easy to make and such a delicious sweet snack that will sure put a sugar craving away. Made healthier without using brown sugar or vegan butter, these chocolate chip bites are made with oat flour to make them safe to eat straight from the bowl without cooking the dough. Also, gluten-free, nut-free and made without eggs.
Ok, there is a lot to love about this raw cookie dough recipe. I mean, who does not secretly eat raw dough by the spoon when making vegan chocolate chip cookies? It is just so hard to resist.
But this recipe is not like regular cookie dough, it is meant to eat completely uncooked! No risk for harmful bacteria: just stir in the bowl and eat without having to cook the mixture first!
To avoid risking food born disease and make sure they are safe to eat straight from the bowl, these are made without raw eggs and without using raw flour as well. It makes them gluten-free, but also, using fine oat flour instead creates a cookie dough bite that's absolutely amazing and super smooth. Plus, you won't have to pre-cook the flour first or use heat-treated flour.
These cookie dough balls also are SO ridiculously easy and quick to make! Only requires 6 pantry staples, one large bowl (no food processor!) and no oven. I also love the fact that they are made without any granulated sugar (no brown sugar either), but real maple syrup instead. Perfect sweet treat for the summer when you want to avoid turning on the oven and they make for amazing chocolate treats for parties.
Why you'll love this recipe
- Easy and fun to make
- Made dairy-free, gluten-free, nut-free, completely vegan and without butter
- Also made healthier without any brown sugar or white sugar
- An absolute kid's favorite
- Great for meal prep and freezer friendly
- and the best part... safe to eat straight from the bowl!
Ingredients you'll need
This is an easy recipe that only requires 6 simple ingredients!
- Oat flour: you will need extra fine oat flour. I often make it myself simply by blending rolled gluten-free oats for at least a minute or until powdered fine just like regular wheat flour (you don't want a gritty texture here). You can also buy it, I like this certified gluten-free oat flour from Bob's Red Mill's.
- Maple syrup: aim to use real maple syrup for best flavor. You cannot swap for granulated sugar, it would alter the texture too much. I haven't tried it, but I'm thinking that other liquid sweeteners such as agave nectar or brown rice syrup might work too.
- Coconut oil: essential for texture, you cannot substitute for any other kind of oil. When coconut oil is chilled, it firms up, which will create that amazing soft but doughy consistency that allows the cookie batter to shape into a balls after resting in the fridge.
- Pure vanilla extract: adds amazing flavor.
- Plant-based milk: any type will work, such as oat milk, soy milk or almond milk.
- Mini vegan chocolate chips: choose vegan and dark chips. I love these chocolate chips from Enjoy Life as they are also nut-free, which allows me to send some to school with my kids.
How to make vegan edible cookie dough recipe
In a bowl, combine the oat flour, maple syrup, coconut oil, vanilla extract and milk and stir well. I like to use a spatula to press on the oat clumps and make sure they are all incorporated. Then, add the chocolate chips and incorporate them in the batter.
Transfer the bowl to the fridge and let it chill for about 20-30 minutes. You cannot skip this step! You will notice that right after combining the ingredients, the cookie dough appears too thin or soft to manipulate and roll into balls. This is because the dough needs to chill first to reach the right consistency and firm up.
Using either a mini ice cream scoop or a cookie scoop to divide the dough (equivalent to about a heaping tablespoon) and then, roll the cookie dough into little balls using the palms of your hands. Et voila! They are ready to eat!
Gluten-free cookie dough bites tips
- Be sure to use mini chocolate chips. If you only have larger, then consider roughly chopping them first. The balls are small and the mini kind of chips simply works better here.
- For this recipe, I love using a non-refined coconut oil. I think the subtle coconut flavor pairs well with the other ingredients, but refined will work just the same. In any case, don't swap for any other kind of oil, this is important.
- I love to use a mini ice cream scoop to portion the balls so they are all the same size. But really, since the dough is not baked, you can shape them just the way you want.
These are easy to adapt and you can add some more goodies to the batter. Don't go overboard though as you still want them to hold well, which can be trickier if they are packed with 'non-sticky' extra ingredients.
- Dried fruits, such as cranberries or raisins.
- Seeds or chopped nuts.
- Sea salt, if you love sweet & savory flavors combined.
- Swap the dark chocolate chips for vegan white chocolate chips or vegan peanut butter chips.
- Coconut shreds (fine).
Once you roll the balls, you could also roll them into chia seeds or finely chopped nuts.
These are obviously meant to eat just like that and it is mostly the way we like to enjoy them. I like to serve them with cashew chocolate milk too if I have some ready to go.
But, you can also use them to make cookie dough ice cream: freeze them for 10-15 minutes, then roughly chop the balls before incorporating within the vegan ice cream (slightly soften them first). Vanilla coconut ice cream would work well.
One more thing: if you want to make them extra chocolatey, you can cover them with more chocolate too. To do so, simply melt dark chocolate chips (use the microwave, 20-30 seconds at the time, don't overcook), then dip/roll the balls using forks in the chocolate and transfer to a plate that's covered with parchment paper. Chill in the fridge until the chocolate has set.
Keep in the fridge using an airtight container for up to a week. They tend to firm up slightly when chilled, which I enjoy better. But for softer edible cookie dough bites, then just take out of the fridge for 10-15 minutes before enjoying them.
Can also be frozen for up to 3 months. This recipe is easy to double, so make more and store in the freezer.
No, this recipe is meant to eat raw. There is no leavening agent and no egg replacement, so the baked cookies would probably not have a great texture.
I don't recommend swapping the type of flour. Raw wheat flour has been linked to some e.coli intoxication, so using oat flour will keep this recipe safe to eat raw.
I haven't tried using them, but I'm thinking it might work. The only thing is that those flours absorb moisture differently, so you might need to adjust the wet ingredients accordingly.
Other vegan sweet snacks you might like
- Date and cherry energy balls
- Coconut matcha bliss balls
- Chocolate and peanut butter treats
- Vegan cookie cake
- Chocolate-covered peanut butter dates
- No bake peanut butter fudge
- Chocolate covered crispy chickpeas
- 3-ingredient almond flour peanut butter cookies
I hope you like these vegan edible cookie dough bites as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!
Vegan Edible Cookie Dough Bites (Gluten-Free, Raw)
- 1 ½ cup oat flour - finely ground
- ¼ cup maple syrup
- ¼ cup melted coconut oil (refined or unrefined) - do not substitute for any other oil!
- 2 tbsp plant-based milk - oat or soy milk for nut-free
- 1 tsp vanilla extract
- ⅓ cup vegan mini dark chocolate chips - I used the chocolate chips from the brand Enjoy Life
- In a large bowl, combine the oat flour, maple syrup, melted coconut oil, vanilla extract and milk. Stir well to combine. You are looking for a uniform batter (it will look too soft/thin at first, this is normal). Then, add the chocolate chips and incorporate them into the batter.
- Transfer the dough in the fridge and let it sit for 20-30 minutes. This is essential for the dough to be easier to handle (the coconut oil needs to set).
- Then, use about 1 heaping tablespoon of dough at the time and roll in between your palms. I like to use a mini ice cream scoop for that, it gives me 12 mini bites. Enjoy!
- Storage: keep them in the fridge in an airtight container for up to a week. Can also be stored in the freezer for up to 3 months. Eat them cold or let them rest at room temperature for 10-15 minutes for a softer bite.
- Be sure to use mini chocolate chips. If you only have larger, then consider roughly chopping them first. The balls are small and the mini kind simply works better.
- For this recipe, I love using non-refined coconut oil. I think the subtle coconut flavor pairs well with the other ingredients, but refined will work just the same.
- I love to use a mini ice cream scoop to portion the balls as this allows to have them all the same size. But really, since the dough is not baked, you can really shape them just the way you want.