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, 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 from these vegan mini bites. I mean, who does not secretly eat raw cookies dough by the spoon when making chocolate chip cookies? It is just so hard to resist.
But this recipe is meant to eat completely uncooked! No risk for salmonella or e.coli, just stir in the bowl and eat without fear!
To avoid risking food born disease and make sure they are safe to eat straight from the bowl, these are made egg-free and without using wheat flour. It makes them gluten-free too but also, using fine oat flour instead creates a cookie dough bite that's super smooth. Plus, you won't have to pre-cook the flour first.
This recipe also is SO ridiculously easy and quick to make! Only requires 6 simple ingredients, one bowl (no food processor!) and no oven. I also love the fact that they are made without any granulated sugar, but real maple syrup instead. Perfect sweet snack for the summer when you want to avoid turning on the oven and they make amazing chocolate treats for parties.
Why you'll love these no-bake balls
- Easy and fun to make
- Made dairy-free, gluten-free, nut-free, completely vegan and without butter
- Also made healthier without any brown sugar
- An absolute kid's favorite
- 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 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.
- Vanilla extract: adds amazing flavor.
- Plant-based milk: any type will work.
- Mini 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 them
Combine
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.
Chill
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 need to chill first for the coconut to make its magic and firm up.
Roll
Using either a mini ice scream scoop or a heaping tablespoon, roll the cookie dough into balls using the palms of your hands. Et voila! They are ready to eat!
Watch how to make them
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.
Add-on ideas
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.
Serving suggestions
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 ice cream (slightly soften it 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.
Storage tips
Keep in the fridge using a covered 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.
Can also be frozen for up to 3 months. This recipe is easy to double, so make more and store in the freezer.
FAQ's
No, this recipe is meant to eat raw. There is no leveling agent and no egg replacement, so the cookies would probably not have a great texture.
I don't recommend it. 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 liquid differently, so you might need to adjust liquid accordingly.
Other sweet snacks you might like
I hope you like these 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!
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Vegan Edible Cookie Dough Bites (no brown sugar)
Ingredients
- 1 ½ cup oat flour - finely ground
- ¼ cup maple syrup
- ¼ cup melted coconut oil - 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
Instructions
- 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!
Video
Notes
- Storage: keep them in the fridge in a covered 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 a 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.
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